Eurocode categories: Main Group 3: Meat and meat products

Core Classification version 99/1

Categories discussion and documentation

Main Group 3: Meat and meat products

Category definitions and policies

Group 3 classification

3.15

Veal, carcass meat

Veal is the meat from dairy calves usually slaughtered at three months old.

In this version, Veal has been kept separate from Beef although the Norwegian proposal suggests combining them. Should Beef and Veal continue to be separated? Possibly relevant points include:

• Are there circumstances when it is important to differentiate between consumption of beef and veal?

• How consistent is the definition of Veal? The above is a simple definition which does not include, for example, animal feeding regimes. Also, can translation into other languages change the definition?

• Should be Beef/Veal pairing be treated in the same way as the Lamb/Mutton pairing?

If it is decided to keep Veal as a separate subgroup, veal cuts will be added at the sub-subgroup level.

14 March 1999

3.25

Lamb/mutton, carcass meat

Lamb is the meat from sheep less than one year old and mutton is the meat from older sheep.

Lamb and mutton should almost certainly be combined at the subgroup level, but should they be differentiated at a lower level, perhaps as a sub-subgroup separate from individual lamb cuts?

14 March 1999

3.39.10

Duck

All ducks, domestic and wild, are covered by this category including:

	Domestic duck, Mallard		Anas platyrhynchos
	Teal		Anas crecca
	Widgeon		Anas penelope
	Shoveler		Anas clypeata
	Pochard		Aythya ferina
	Scaup		Aythya marila

3.50.10

Ham

Ham is produced by the curing of whole hind leg of pig after removal from the carcass. Curing while the leg is still part of the carcass produces gammon.

Substitutes such as Turkey ham are available; where should these be assigned within the classification?

15 March 1999

Documentation updated:		24 November 1999
Discussion updated:		15 March 1999

Ian Unwin