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Meat labeling

Beef Wellington uses a center-cut beef tenderloin section. Whether it's a standing prime rib, a rack of lamb or a saddle of veal, roasts can be as intimidating as they are dramatic. (Associated Press)
By D.F. Oliveria daveo@spokesman.com(509) 319-0354
Beef Wellington uses a center-cut beef tenderloin section. Whether it's a standing prime rib, a rack of lamb or a saddle of veal, roasts can be as intimidating as they are dramatic. (Associated Press)
Beef Wellington uses a center-cut beef tenderloin section. Whether it's a standing prime rib, a rack of lamb or a saddle of veal, roasts can be as intimidating as they are dramatic. (Associated Press)

LOS ANGELES – Coming soon to a grocery store near you: Those nutrition labels slapped on everything from cereal to soda pop will soon be required on packages of meat. T

he U.S. Department of Agriculture announced Wednesday that the new rule, slated to go into effect Jan. 1, 2012, requires that 40 of the most common cuts of poultry, pork, beef and lamb include labels that disclose to consumers the total number of calories, the number of calories from fat and the total grams of fat and saturated fat.

The labels also must include details about protein, cholesterol, sodium and vitamins in the product, according to federal officials.

Do you read food labels?

* This story was originally published as a post from the blog "Huckleberries Online." Read all stories from this blog