Veal

This page is part of the Guidance Document Repository (GDR).

Looking for related documents?
Search for related documents in the Guidance Document Repository

Retailers are responsible for ensuring that meat sold from their premises is labelled in accordance with the requirements of the Food and Drugs Act and Regulations with respect to the product's proper common name.

Section 5(1) of the Food and Drugs Act prohibits the sale of any food in a manner that is false or misleading.

Veal means the meat of a bovine animal that has the maturity characteristics set out in Schedule I to Part IV and a carcass weight of 180 kg or less as defined in the Livestock and Poultry Carcass Grading Regulations established under the Canada Agricultural Products Act

Any carcasses not meeting the "veal" definition must be labelled as beef. In this regard, it should be noted that, in Ontario, that the Beef regulations established under the Farm Products Grades and Sales Act will apply. These regulations require that beef, when offered for sale in a package or is advertised, declare the grade that was originally assigned to the carcass. If not graded, the words "ungraded beef" must appear.

As a retailer, it is your responsibility to ensure that all employees involved in the cutting, packaging and labelling of veal follow this legislative requirement. Regardless of how you receive veal from your supplier, (hanging carcass, boxed primals, etc.), you must ensure, by whatever means necessary, that the original carcass weight does not exceed the requirements specified. Your quality assurance program should include the monitoring of your staff's adherence to this requirement.

Date modified: