Common Names and Diagrams of Meat Cuts

The Meat Cuts Manual is a guide for industry that sets out the official common names of meat cuts. It includes sections on beef, lamb, pork, poultry veal.

Each meat cut is defined and located on a diagram of the animal. Other terms are defined as well, such as lamb versus mutton.

The proper common names of meat cuts must be used on labels when meat is cut and offered for sale. This helps you compare prices and select cooking methods. The regulations also protect you from confusing or deceptive labels on meat cuts.

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Laws and regulations administered by the Canadian Food Inspection Agency

• Meat Inspection Act
• Meat Inspection Regulations, 1990
• Food and Drugs Act
• Food and Drug Regulations
• Consumer Packaging and Labelling Act
• Consumer Packaging and Labelling Regulations