ARCHIVED - Meat cut nomenclature

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Canada and the United States (U.S.) have been working together to harmonize the terminology used when identifying wholesale cuts of meat. As announced on November 4, 2014, the U.S. updated its Institutional Meat Purchase Specifications (IMPS) manual as the standard meat nomenclature. The revisions bring the IMPS in line with current industry practices and marketplace offerings for meat cuts.

The Canadian Food Inspection Agency is currently finalizing the Wholesale Meat Specifications Document to reflect this harmonization. It is anticipated to be published in the near future.

This initiative does not affect food safety and will benefit industry by reducing costs of maintaining separate inventories, easing trade and reducing red tape and regulatory burden.

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