The European Union (EU) is a key beef exporter. By maintaining high quality standards, European producers have been able to gain the trust of both local and foreign buyers. EU beef quality standards, developed to protect consumer health, animal welfare and the environment, play a significant role in building the reputation of the European meat sector internationally, especially in markets such as Japan and Hong Kong.
Standards are the key to the highest quality EU beef
Beef quality is influenced by a number of factors – both pre-slaughter (breed, gender and age of cattle, appropriate feeding, breeding system) and post-slaughter (chilling, cutting of carcasses, packaging, storage, maturation of meat)1. In order to achieve the exceptional taste, tenderness and ensure the highest nutritional value of beef, cattle breeding and meat production standards, observed by exporters from the European Union, are essential.
Beef quality standards in the EU cover a wide range of regulations aimed at ensuring high quality and safety of meat products. The key elements of the system are animal welfare requirements, strict control over the production process and the possibility of verifying the origin of meat products by consumers (traceability).
Animal welfare
In the European Union, it is considered a fundamental element influencing the quality of meat. The breeding regulations guarantee optimal conditions for keeping and growing cattle and include the so-called five freedoms: from hunger and thirst, discomfort, pain and disease, fear and stress, as well as the freedom to express normal behaviour2. In practice, this means that animals are provided with, among other things, minimum standards regarding space, temperature, humidity, lighting, access to natural feed and water, and care by qualified staff. Compliance with these rules not only improves meat quality, but also has a positive impact on the image of the European meat sector as ethical and sustainable.
Production process control
Beef quality standards also include procedures for the entire production process – from breeding, through slaughter, to distribution. Each stage of production must be monitored, which ensures that beef meets high quality, sanitary and hygienic standards. EU regulations specify, among other things, rules for slaughter, aimed at minimizing animal suffering, and ensure appropriate transport conditions.
Meat Identification and Tracking System
It is one of the key tools that consumers can use to ensure that meat products meet the highest quality standards. Every piece of meat in the EU must be labelled to ensure its origin is traceable. This system is particularly important in the event of health threats, as it allows potentially dangerous products to be quickly identified and withdrawn.
More information in the tab SAFETY AND PRODUCTION QUALITY STANDARDS.
Quality management – required systems and certificates
Maintaining high standards requires a well-functioning management system. Uniform standards have been introduced in all EU countries, closely linked to the implementation of the European Green Deal policy and the “Farm to Fork” strategy3. The following certificates and quality systems are key elements in ensuring high quality and safety of beef produced in the European Union.
- HACCP (Hazard Analysis Critical Control Point) is a mandatory system in the food industry, aimed at identifying and minimizing risks related to food production. Properly implemented HACCP guarantees the product’s compliance with hygiene rules and its strict control.
- IFS (International Food Standard) and BRC (British Retail Consortium) are voluntary international standards that normalize quality and safety requirements in the food industry. They are issued on the basis of a properly functioning HACCP system and confirm compliance with European food regulations.
- QMP (Quality Meat Program) is a certificate awarded to producers who particularly care about beef quality. It means that the meat meets the requirements for the selection of cattle breeds, animal welfare and is not subjected to artificial processes such as freezing or injection.
- GAP (Good Agricultural Practice), GHP (Good Hygiene Practice) and GMP (Good Manufacturing Practice) are practices that support maintaining high production standards. GAP concerns environmental protection and sustainable cattle breeding, GHP ensures hygiene of infrastructure and employees, while GMP guarantees high quality of raw materials through ongoing assessment of production processes.
- GLP (Good Laboratory Practice) is a system of standards for laboratory procedures. This system refers to the testing and monitoring of the composition of products, which allows for the control of food quality and safety.
- ISO (International Organization for Standardization) – standards developed by this international organization aim to unify requirements for the quality, safety and efficiency of products and services. In the context of the food industry, ISO certificates such as ISO 22000 are to ensure full standardization of processes related to food safety.
EU quality systems also include labels such as Green Leaf, which indicates the organic origin of products. Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) characterize regional products with unique properties.
All these systems and certificates are monitored, and any violation of the regulations is reported to the RASFF system (Rapid Alert System for Food and Feed), which gives consumers the certainty that beef meets the highest quality and safety standards.
Beef on the Japanese and Hong Kong markets
According to Article 12 of Regulation (EC) No 178/2002 of the European Parliament and of the Council, “food exported from the Community to be placed on the market in third countries shall comply with the requirements of food law, unless otherwise provided by the authorities of the importing country or otherwise provided by the laws, regulations, standards, codes of practice and other legal and administrative procedures in force in the importing country”4. In addition to European standards exporters of beef to Japan and Hong Kong must therefore comply with local, specific requirements regarding quality and with the relevant veterinary standards.
Japan allows the import of beef and beef offal from EU countries, provided that they come from cattle younger than 30 months. Despite the EU-Japan Economic Partnership Agreement, these exports are carried out on terms agreed bilaterally with the veterinary authorities of Japan. Each establishment exporting beef to the Japanese market must meet the requirements of the so-called Export Verification Program (EVP). Establishments must also be included on the list of approved entities, and each shipment must have a health certificate for beef and offal. Additionally, products such as beef tongues must be cut according to specific procedures to meet the requirements of the Japanese market.
In the case of Hong Kong, exports from EU countries are carried out on simpler terms. It is sufficient for the establishment to have approval for trade in the European Union, without the need to obtain an additional permit for export to Hong Kong. Products intended for the Hong Kong market must come exclusively from Member States eligible for export to this region.
Exported products must be transported in appropriate refrigerated conditions – meat chilled at a temperature of 0°C to 4°C, while frozen at a temperature not lower than -18°C. Additionally, each shipment must be provided with a so-called dual-use document, which is agreed by the European Commission and the Hong Kong authorities.
All these regulations demonstrate the importance of beef quality standards applicable in the EU, the aim of which is to meet the strict requirements of Asian countries such as Japan and Hong Kong. Ensuring compliance with veterinary standards and meeting quality requirements allows EU producers to compete on international markets and maintain the reputation of European beef as a top-quality product. Moreover, thanks to strict regulations, consumers can be sure that the meat they buy comes from animals bred in conditions that meet specific welfare standards and that the production process is carried out in accordance with strictly defined rules.
- Cieślakowska K., (2021), „Program dla wołowiny. Czynniki wpływające na jakość wołowiny” [Program for beef. Factors affecting beef quality], Radom: Agricultural Advisory Centre in Brwinów – Branch in Radom [online, accessed on 5.10.2024]. ↩︎
- Council Directive 98/58/EC of 20 July 1998 concerning the protection of animals kept for farming purposes (OJ EU.L.1998.221.23) [online, accessed on 5.10.2024]. ↩︎
- The idea of guaranteeing a high level of safety at all stages of the production and distribution process of food products placed on the market. As part of this approach, the so-called hygiene package was adopted, placing the responsibility for maintaining hygiene in the production of foodstuffs directly on the various actors in the food chain. ↩︎
- Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ EU.L.2002.31.1) [online, accessed on 5.10.2024]. ↩︎