Final Rule on Nutrition Labeling

Nutrition Labeling Regulations Demystified

The National Cattlemen’s Beef Association worked diligently with the USDA Food Safety and Inspection Service (FSIS) and our partners on the Meat Nutrition Labeling Coalition (MNLC) to capitalize on the final nutrition labeling rule and consumers’ access to nutrition information in the meat case.

Under the final rule “Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products” that became effective on March 1, 2012, either on-pack meat labels and/or POP materials are now required.

These labels must disclose:      
  • Total calories
  • Calories from fat
  • Total fat
  • Saturated fat
  • Cholesterol
  • Vitamins A & C
  • Sodium 
  • Total carbohydrates
  • Dietary fiber
  • Sugars
  • Protein
  • Calcium & Iron

    If the value of any required vitamin or mineral is zero or less than 2% of the daily value, a “not a significant source of” statement can be used.

    Product Type


    Labeling Regulation


    Serving Size Required

    Ground or chopped product    
    • On-pack only
    • As packaged, raw data
        4 oz / 112g
    Major cuts, single ingredient    
    • On-pack or POP
    • As packaged or as consumed
      if cooking method is specified
        3 oz / 84g

    Requirements and Best Practices to Remember

    • Required: If stating percent lean, percent fat must be displayed directly adjacent in the same font type and size (example: 95% lean/5% fat)
    • Recommended: State “number of servings varied” on-pack. Reporting number of servings is not required. 
    • Recommended: Use dual declaration labels to incorporate more consumer-friendly “as consumed” data on your ground beef labels.

    Ground or Chopped Product

    Beef & veal Products


    Other Meat & Poultry



    • Ground beef
    • Ground beef patties
    • Ground veal 


    • Ground chicken
    • Ground chicken patties
    • Ground lamb
    • Ground pork
    • Ground turkey

        • Products processed at customer’s request
    • Products with less than 12 square inches of
    labeling surface area
    • Products produced by small businesses already stating % Fat/% Lean on the label
    (note: these small businesses are not exempt from labeling whole muscle cuts)

    Major cuts, single ingredient


    Beef & Veal Products


    Other Meat & Poultry



    •Beef brisket (whole, flat half or point half)
    • Beef chuck arm pot roast
    • Beef chuck blade roast
    • Beef loin sirloin steak
    • Beef loin tenderloin steak
    • Beef loin top loin steak
    • Beef rib roast large end
    • Beef rib steak small end
    • Beef round eye round steak
    • Beef round top round steak
    • Beef round tip roast
    • Beef round bottom round steak
    • Veal cutlets
    • Veal loin chop
    • Veal rib roast
    • Veal shoulder arm steak
    • Veal shoulder blade steak


    • Whole chicken (without neck and giblets)
    • Chicken breast
    • Chicken wing
    • Chicken drumstick
    • Chicken thigh
    • Lamb leg (whole, sirloin half or shank half)
    • Lamb loin chop
    • Lamb rib roast
    • Lamb shank
    • Lamb shoulder arm chop
    • Lamb shoulder blade chop
    • Pork loin chop
    • Pork loin chop boneless
    • Pork loin country-style ribs
    • Pork loin rib chop, spareribs
    • Pork loin sirloin roast
    • Pork loin tenderloin
    • Pork loin top
    • Pork loin top roast boneless
    • Pork shoulder blade steak
    • Whole turkey (without neck and giblets; separate nutrient panels for white and dark
    meat permitted as an option)
    • Turkey breast
    • Turkey wing
    • Turkey drumstick

        • Ground or chopped products produced by a
    qualified small business
    • Products without nutrition claims that are intended for further processing, or not intended for sale to consumers
    • Small, individually wrapped products without nutritional claims that weigh less than a half
    • Custom-slaughtered or prepared products
    • Products intended for export

    Funded by The Beef Checkoff
    Copyright © 2018 Cattlemen's Beef Board & National Cattlemen's Beef Association
    Internal links within this website are funded and maintained by the Beef Checkoff.
    All other outgoing links are to websites maintained by third parties. Read more >