Meat

Meat is a source of many nutrients, such as vitamin B12, iron and protein, but is also the food type that affects the environment the most. According to the latest adult dietary survey, we each eat approximately 50-55 kg of meat (including poultry) in Sweden every year.1 The total consumption—that is, the amount of meat in carcass weight that is required to satisfy consumption—amounts to 85 kg per person per year, but that also includes bones and wastage that occurs along the food chain.2

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Transport of animals to slaughterCoreTechnical specificationBeef
Stunning before slaughter – meatCoreTechnical specificationBeef
EU-organic productCoreTechnical specificationBeef
Responsibly produced soyAdvancedTechnical specificationBeef
Surgical procedures under anaesthesia - beef and milkCoreTechnical specificationBeef
Roughage for calves - beef and milkCoreTechnical specificationBeef
Grazing and outdoor access - beefCoreTechnical specificationBeef
Responsible use of antibiotics - meat and milkCoreTechnical specificationBeef
Organic product - addition beefAdvancedTechnical specificationBeef
Surgical procedures with anaesthesia and analgesia - beef and milkAdvancedTechnical specificationBeef
Reduced climate impact from production - beef and milkAdvancedTechnical specificationBeef
Meat from semi-natural pastures - Grazing on semi-natural pastures - beefSpearheadTechnical specificationBeef
Feed without GMO-contentSpearheadTechnical specificationBeef
Products of oil palm in animal feedSpearheadTechnical specificationBeef
Information about the origin of the raw material - meatCoreTechnical specificationBeef
Feeding during lairageAdvancedTechnical specificationBeef
Information about the origin of the raw material - meatCoreTechnical specificationPork
Feeding during lairageAdvancedTechnical specificationPork
Transport of animals to slaughterCoreTechnical specificationPork
Stunning before slaughter – meatCoreTechnical specificationPork
EU-organic productCoreTechnical specificationPork
Responsibly produced soyAdvancedTechnical specificationPork
Pigs in loose housingCoreTechnical specificationPork
Prohibition against tail docking - porkCoreTechnical specificationPork
Chewable and manipulable material (litter) - porkCoreTechnical specificationPork
Surgical procedures under anaesthesia - porkCoreTechnical specificationPork
Responsible use of antibiotics - meat and milkCoreTechnical specificationPork
Organic product - addition porkAdvancedTechnical specificationPork
Surgical procedures with anaesthesia and analgesia - porkAdvancedTechnical specificationPork
Feed without GMO-contentSpearheadTechnical specificationPork
Products of oil palm in animal feedSpearheadTechnical specificationPork
Information about the origin of the raw material - meatCoreTechnical specificationLamb and mutton
Transport of animals to slaughterCoreTechnical specificationLamb and mutton
Feeding during lairageAdvancedTechnical specificationLamb and mutton
Stunning before slaughter – meatCoreTechnical specificationLamb and mutton
EU-organic productCoreTechnical specificationLamb and mutton
Responsibly produced soyAdvancedTechnical specificationLamb and mutton
Surgical procedures under anaesthesia – meat and milk from lamb, sheep and goatCoreTechnical specificationLamb and mutton
Grazing and outdoor access - meat and milk from lamb, sheep and goatCoreTechnical specificationLamb and mutton
Responsible use of antibiotics - meat and milkCoreTechnical specificationLamb and mutton
Organic product - supplementary lamb and muttonAdvancedTechnical specificationLamb and mutton
Meat from semi-natural pastures - Grazing on semi-natural pastures - Lamb and muttonSpearheadTechnical specificationLamb and mutton
Feed without GMO-contentSpearheadTechnical specificationLamb and mutton
Products of oil palm in animal feedSpearheadTechnical specificationLamb and mutton