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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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News Releases
Nutrition Facts Panels to Appear on Labels of Popular Cuts of Meat and Poultry Products
New rule an integral part of USDA's efforts to educate consumers about nutrition and diets

FSIS is providing this information to supplement the news release issued today on this topic. For additional information, see the Final Rule | PDF.

Which cuts come under this rule?
Meat cuts/products of single-ingredient, raw meat products covered by the rule are:
  • beef chuck blade roast
  • beef loin top loin steak
  • beef rib roast large end
  • beef round eye round steak
  • beef round top round steak
  • beef round trip roast
  • beef chuck arm pot roast
  • beef loin sirloin steak
  • beef round bottom round steak
  • beef brisket (whole, flat half, or point half)
  • beef rib steak small end
  • beef loin tenderloin steak
  • pork loin chop
  • pork loin country style ribs
  • pork loin top loin chop boneless
  • pork loin rib chop
  • pork spareribs
  • pork loin tenderloin
  • pork loin sirloin roast
  • pork shoulder blade steak
  • pork loin top roast boneless
  • ground pork
  • lamb shank
  • lamb shoulder arm chop
  • lamb shoulder blade chop
  • lamb rib roast
  • lamb loin chop
  • lamb leg (whole, sirloin half, or shank half)
  • veal shoulder arm steak
  • veal shoulder blade steak
  • veal rib roast
  • veal loin chop
  • veal cutlets

The major cuts of single-ingredient, raw poultry products covered by the rule are:
  • whole chicken (without neck and giblets)
  • chicken breast
  • chicken wing
  • chicken drumstick
  • chicken thigh
  • whole turkey (without necks and giblets; separate nutrient panels for white and dark meat, permitted as an option)
  • turkey breast
  • turkey wing
  • turkey drumstick
  • turkey thigh
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Last Modified Jun 04, 2013