Meat Labels
Interview with Dr. Lyda Garcia, Assistant Professor at The Ohio State University providing "Tips for purchasing meat".
USDA Meat Labels
USDA Certified Tender or Very Tender is a marketing program that aids consumers in making decisions on which beef cuts to purchase, and allows beef processors to market products as USDA Certified Tender or Very Tender. In order to become qualified to carry the Tender or Very Tender label, wholesalers or retailers are required to have certain beef muscles pass a slice shear force test that determines the tenderness of the muscle and associated muscles (USDA, "Beef Grading Shields").
These are optional programs administered by the USDA Agriculture Marketing Service. These labels require companies to verify their process and meet certain established standards.
Meat that is packaged in an inspected facility will have an inspection mark which identifies the plant on the label (United States Department of Agriculture Food Safety and Inspection Service, 2014).
Voluntary Federal Inspection for animals not covered under mandatory inspection (i.e., buffalo, rabbit, reindeer, elk, deer, antelope) will use the shape of a triangle for exotic species (United States Department of Agriculture Food Safety and Inspection Service, 2014).
The requirements in the "Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems" final rule are designed to minimize the likelihood of harmful bacteria contaminating raw meat and poultry products. However, some bacteria could be present and might become a problem if meat and poultry are not handled safely. To assist food handlers, the USDA requires that safe handling instructions be put on all packages of raw and not fully cooked meat and poultry (United States Department of Agriculture Food Safety and Inspection Service, 2014).
Third-party Meat Labels
