Beef and veal labelling: guidance
You must label beef, veal, mince and trimmings according to compulsory rules; extra information must meet food labelling legislation.
Anyone who supplies fresh or frozen beef or veal must comply with the regulations on traceability and beef labelling.
Premises licensed to slaughter cattle and/or cut beef by the Food Standards Agency (FSA) - abattoirs, cutting plants or catering butchers - are inspected by the Rural Payments Agency (RPA).
Other premises (eg most cold stores, repackaging centres, butchers’ shops, mobile shops, market stalls, supermarkets or farm shops) are inspected by local authorities.
The Compulsory Beef Labelling Scheme is an EU-wide system to give buyers clear, reliable information about beef on sale. An important aim of the system is to enable consumers to know where beef on sale originated.
You can add extra information to your beef labels voluntarily, but you must make sure that any information added meets the requirements of the current food labelling legislation. You can find more information about this under ‘food labelling and packaging’.
The Beef and Veal Labelling (England) Regulations 2010 (SI 2010/983)
The Beef and Veal Labelling (Wales) Regulations 2011 (SI 2011/991 (W. 145))
If your business is an approved red meat establishment with the FSA you should contact the Meat Technical Schemes team at RPA if you have questions about the scheme:
Telephone: 03300 416508
Meat Technical Schemes team
Rural Payments Agency
Eden Bridge House