September 11, 2015
The American meat industry is rolling out a refresh of the Uniform Retail Meat Identification Standards (URMIS) used for naming various cuts of beef, pork, lamb and veal. The URMIS, established in 1973, provides a numerical retail meat cut identification system and standardized nomenclature for every retail red meat item.
The industry has a new, aligned perspective regarding on-pack labeling best practices and a revised URMIS nomenclature that has been consumer-tested and reviewed by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) and Marketing Service (AMS) and the Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC).
The updated labeling system will include simplified names and detailed characteristics of the meat and cooking guidelines.