[acb-diabetics] new meat labeling regs. as of march

[Barbara Mattson]

Normally I'd have put this in Dia News, but by the time the next one is 
issued the material will be a bit dated, and it is needed now for you meat 
shoppers.

Barb Mattson

  New Meat labeling from Finally, the New Meat Label by Janet Helm, MS, RD, 
COOKING LIGHT (registered trademark), January/February 2012
 Though some meats have contained nutrition information--particularly 
processed ones, now retailers are required to label the meat they butcher. 
However, the label may only appear on a poster or brochure with the 
exception of ground and chopped meats. The data reflects a single serving 
and is based on the percentage of grades, from choice to select, with a 
1/8-inch trim of fat. This varies the nutrition significantly. Though the 
meat is raw, the numbers are based on approximately 3 oz. of cooked meat. 
Thus, 32 oz. of raw beef which shrinks by about 25% in cooking, yields 24 
oz. of cooked meat. The label requirements don't take into consideration 
what people are buying today versus 20 years ago. So there's no info. on 
flank steak or chicken breast tenders.
 With ground meat packs all ground meat labels are based on 4 oz. raw which 
is 3 oz. cooked. you may find "80% lean/20% fat." Saturated fat per serving 
may range from 2.5g for ground sirloin to 13g for ground chuck. To calculate 
a serving, you'll have to check the weight of the package and calculate 
accordingly.
 Since FDA rather than the USDA oversees seafood, the meat labeling rules 
don't apply to the healthiest meat you can eat.