More about meat exports: Technical requirements and compliance

Guidance on exporting meat, and materials to showcase the advantages of buying British.

To export red meat products, familiarise yourself with the following:

1. Export health certificate (EHC): Obtain an EHC to certify that your meat products meet the health standards of the destination country. 
2. Economic Operator Registration and Identification (EORI) number: Register for an EORI number to facilitate the movement of goods between the UK and other countries.  
3. Approved establishment: Ensure your business is listed as an approved establishment with the EU or the relevant authority in the destination country.
4. Border control post (BCP) checks: Your goods will need to be checked at a BCP upon arrival in the destination country.
5. Customs declarations: Complete the necessary customs declarations and comply with the customs requirements of the destination country.
6. Labelling and documentation: Ensure all products are correctly labelled and accompanied by the required documentation, such as health marks and identification marks. In countries where more than one language is widely spoken, all labelling and documentation should include those relevant languages.
7. Sanitary and phytosanitary (SPS) measures: Comply with the SPS standards of the destination country to protect humans, animals and plants from diseases, pests or contaminants. 
8. Traceability: Maintain detailed records of the origin and processing of the meat products to ensure traceability. 
9. Packaging requirements: Follow the packaging standards of the destination country to ensure the meat remains safe and fresh during transit. 
10. Veterinary checks: Some countries require veterinary checks and certifications to ensure the meat products are free from diseases and meet health standards. See Chapter 3 of the Food Standards Agency's guidance: Imported and Exported Meat and Animals.
11. Import permits: Obtain any necessary import permits required by the destination country.
12. Compliance with local regulations: Familiarise yourself with and comply with the local regulations of the destination country, including health and safety standards, import quotas and tariffs. See Chapter 3 of the Food Standards Agency's guidance: Imported and Exported Meat and Animals.

Visit the Great.gov.uk website for detailed guidance.

Worldwide there are now over 2 billion Muslims, and halal meat consumption is on the rise as a result. If you are thinking of exporting meat for the halal market, take advantage of the guidance and expertise we have to offer.

The guides below showcase the value of British products. 

Quality Beef and Lamb from Britain 2024

A promotional brochure showing the unique selling products of British beef and lamb, including:

• Animal welfare
• Strict assurance standards
• Growth hormones and antibiotics controls 

Meat Purchasing Guide

We have developed a specification and coding for beef, veal, lamb, mutton and pork products: the Meat Purchasing Guide.

Exporters can use it to showcase all the different varieties of meat cuts available to overseas buyers. The guide features more than 700 quality meat cuts to inspire product development.

The specifications include codes for each product and a step-by-step guide on the processing procedures.