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The SFCIU lists the red meat sector as high risk for food crime based on its past and present targeting by criminals across the supply chain. The potential risks to the industry are:

  • Fraudulent use of ID tags, cattle passports, accreditation etc.;
  • Mislabelling of durability date;
  • Other origin red meat sold as Scottish;
  • Lower quality of product misrepresented as premium;
  • Stolen livestock;
  • Illegal slaughter;
  • Animal by-products;
  • Food crime occurring in other meat products such as ready meals.

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