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From the point of view of regulatory documents, health professionals, and consumers, the following is what is defined as “meat” and “not meat.”

Products Groups included for viewpoint
FSANZ Food Code FSANZ PPPS Health Professional Consumer
Beef, pork, sheepmeat Meat Meat Meat Meat
Offal from beef, sheep, pork Not-meat Meat Not-meat Meat, less so than beef
Other meat species Meat Meat Meat Not asked
Poultry Meat Meat Not meat Meat
Seafood/fish Not meat Not meat Not meat Meat, less so than beef
Veggie burger Not meat
Cultured (in vitro or lab grown) meat Meat
FSANZ Food Code, Food Standards Australia New Zealand Standard part 2.2 Meat, Eggs and Fish (FSANZ, 2015).
FSANZ PPS– Food Standards Australia New Zealand Primary Production Processing Standards 4.2.1 Seafood, 4.2.2 Poultry Meat, 4.2.3 Meat. (FSANZ, 2017).
§NHMRC (2011, 2013)
See Figure 1.
*Meat is defined as any part of a slaughtered animal for human consumption, which includes organs (offal).
#Specified as including buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit, or sheep, slaughtered other than in a wild state. Does not include avian, eggs, fish, or fetuses.
††Specified as including caprine, bubaline, carmelidae, cervidae, crocodylidae, lagomorph, ratite, and soliped, but only if not slaughtered in the wild.
‡‡Specified as including chicken, turkey, duck, squab (pigeons), geese, pheasants, quail, guinea fowl, muttonbirds, and other avian species, except ratites.