From FCC Express, by Trudy Kelly Forsythe
Canada and the United States have reached a common understanding to harmonize the terminology used for wholesale cuts of meat. As of Feb. 24, 2014, selected meat cut names, including chicken breast fillets, beef hip and lamb leg and chops, can be used interchangeably with their U.S. equivalent.
The move is expected to benefit the industry by reducing the costs associated with maintaining separate inventories, easing trade and reducing red tape and regulatory burden.
In a Canadian Food Inspection Agency media release this week, minister of Agriculture and Agri-Food Canada, Gerry Ritz, says, “This initiative will render benefits for stakeholders on both sides of the border.”
Gina Teel, Canadian Cattlemen’s Association communications manager says the agreement impacts packers and exporters/importers of beef products so won’t directly impact Canadian beef cattle producers. However, she adds, it is “a step in the right direction towards a more integrated North American meat industry.”
Robert de Valk, general manager of the Further Poultry Processors Association of Canada, agrees. “This initiative will give industry access to a broader range of raw material and suppliers in the U.S.,” he says.