HB 5890 Summary

• Modifies meat, poultry, and seafood labeling requirements to allow sales by weight or primal cut instead of requiring weight-only sales.

• Defines "primal cut" as wholesale cuts of animal carcasses including chuck, rib, loin, sirloin, round, shank, brisket, plate, flank, leg, rack, shoulder, and foreshank.

• Permits combined meat and food products to be sold with a single total weight representation rather than requiring separate weight labeling for each component element.

• Exempts meat, poultry, and seafood from weight-based sale requirements when offered for immediate consumption on premises or as part of a ready-to-eat meal sold for off-premises consumption.