Table 1 Text of standards relating to fat in meat
Type of meat | Relevant text in food standards |
|---|---|
Pork | ‘Deboned carcasses/cuts (minus the backfat) shall contain not more than 25% total fat when determined in accordance with clause 3 of GS 70 [this is the standard that describes how to measure fat in meat]. Backfat thickness: pork carcass shall have a backfat thickness not exceeding 2.5 cm’, 2008 [22] |
Beef | ‘Deboned carcasses and cuts shall contain not more than 25% fat by mass when determined in accordance with clause 3 of GS 70’, 2003 [23] |
Mutton | ‘Mutton carcases/cuts excluding the back fat shall contain not more than 25% fat by mass. Where the back fat is not removed a maximum of 30% fat by mass shall be permitted, when determined in accordance with clause 3 of GS 70’, 2005 [24] |
Poultry | ‘Dressed poultry and/or poultry parts shall have fat content of not more than 15 percent when determined in accordance with clause 3 of GS 70’, 2003 [25] |