In the UK poultry meat is produced for both retail and wholesale (ie catering). Primary products, such as whole birds, breasts, legs, and drumsticks, remain the single largest category with over 40% of the total market, showing that cooking fresh produce is still the UK’s first choice. With free-range and organic products at 6% and growing consumers are increasingly putting a higher value on the food they give their families.

The popularity of ready meals and ready to cook products is also on the rise and over 30% of poultry products now sold fall into these categories. The ability of poultry industry to provide healthy and convenient meals is a key factor in this development.

Latest news

• The 2011 Poultrymeat Quality Guide has been published. It replaces the previous guide which was produced by the then Ministry of Agriculture, Fisheries and Food.

• The Poultrymeat (England) Regulations 2011 came into force 21 March 2011.
• Producers and processors that use or are planning to use the Special Marketing Terms (SMT) for poultrymeat are required to register their premises with Animal Health and Veterinary Laboratories Agency (AHVLA) and the Food Standards Agency, respectively. Guidance on the registration process, what the SMT terms cover and the requirements of the legislation can be found in the Explanatory Leaflet (PMR1) on the Poultrymeat Regulations.
• Poultrymeat producers should fill in the Producer Registration Form (PMR2) and email it to their local Animal Health Regional Office. Alternatively, hard copy application forms can be supplied on request – please contact your local Animal Health Regional Office.
• Poultrymeat processors should fill in the Processor Registration Form (PMR5) and send it to the Food Standards Agency slaunit@foodstandards.gov.uk. Hard copy application forms can also be sent to: Room 112, Food Standards Agency, Foss House, Peasholme Green, York YO1 7PR.

Legislation

UK legislation on marketing standards for poultrymeat

The Poultrymeat (England) Regulations 2011 came into force 21 March 2011 and transpose Council Regulation (EC) No. 1234/07 and Commission Regulation (EC) No. 543/08 in England. Similar but separate legislation will be introduced by Scotland, Wales and Northern Ireland shortly.

European legislation

Council Regulation (EC) No. 1234/07 and Commission Regulation (EC) No. 543/08 prescribe minimum harmonised standards to facilitate trade and to ensure EU consumers are provided with good quality fresh and frozen poultrymeat produced to a common standard. These regulations cover the following areas:

• grading by quality (ie Class A Class B)
• condition of presentation
• labelling
• extraneous water content
• weight classification
• Special Marketing Term criteria which must be met before certain claims about types of farming can be made (eg free range, barn, etc)

Key facts and figures

Every year the UK Poultrymeat industry rears over 850 million chickens, 17 million turkeys, 19 million ducks and around 100,000 geese. Poultrymeat accounts for almost 40% of the UK primary meat market. 88% of the poultrymeat available is produced in the UK.

Further statistical data can be found below:

• The latest Defra statistics notice for UK chick and poultry placings and poultry meat production
• Food and farming statistics

Key publications

• The Poultrymeat Quality Guide provides visual guidance on the grading aspects of the EU marketing standards for poultrymeat. These standards are harmonised throughout the European Community for fresh, frozen and quick-frozen poultrymeat for human consumption.

Contact

• Defra poultry meat and eggs team: eggs-poultry@defra.gsi.gov.uk

 Further information

• Frequently asked questions on poultrymeat
• Welfare of meat chickens
• National Control Plans for the reduction of Salmonella
• Poultry – Business Link
• Great Britain Poultry Register
• Food Standards Agency