Quality Mark Products

• Product must be derived from animals grown in New Zealand.
• All categories of steers, heifers, veal, lamb and hogget may qualify for the Quality Mark.
• Mutton, cow and bull are excluded from the Quality Mark.
• The Quality Mark may be used on carcasses, parts of carcasses, cuts, boneless product, whole muscle table meat, value-added cuts for example marinated stir-fry, crumbed schnitzel and seasoned roasts as well as corned or cured meat and specified mince meat.
• The Quality Mark may not be used on processed meat, eg sausage, salami, luncheon, patties, rissoles and meatballs whether or not they are made from pure meat product.
• The Quality Mark may not be used on offal. For this purpose, offal is defined as any portion of a carcass other than whole meat muscle meat and include the following from beef, lamb and hogget: heart, tripe, tongue, brain, sweetbread, tail, kidney, cheek and liver.
• Product is derived from animals that have not been treated with growth promotants (GPs) and have not reacted positively to TB testing.
• Product is processed in licensed meat export plants or abattoirs that are certified as Quality Mark approved processors. It must not be prepared and retailed in premises that has uninspected meat from any source, including wild game meats, present on the premises at any one time.