As in the other thread: there is no such thing as a "good" meat pie.

vladimir wrote:Pourquoi?

Since our last review of meat pies in 2006 Food Standards Australia New Zealand (FSANZ) have improved the definition of a meat pie. Previously, a meat pie had to contain 25% ‘meat’, which could include parts of the animal such as . snouts, ears, tongue roots, tendons and blood vessels

Now, under the Food Standards Code, a meat pie must contain a minimum of 25% ‘meat flesh’.

So, let me get this straight. A meat pie only needs to contain 25% meat to be ‘legal’. Being as most of the pie is actually not meat, shouldn’t it be called a meat-ish pie? Or perhaps, a hint-o­f­-meat pie? Or maybe even a looks-like-meat-but-isn’t-really pie?

Meat flesh includes the skeletal muscle of any slaughtered animal (any!!!) as well as any ‘attached’ animal rind, fat, connective tissue, nerve, blood and blood vessels.

But it doesn’t have to be beef, (of course it doesn’t) muscle meat from buffalo, camel, cattle, deer, goat, hare, pig, poultry or sheep can be used to manufacture meat pies and doesn’t need to be specified on the label.

While unpleasant, gristle, generally connective tissue and blood vessels attached to the meat, is allowed by the Food Standards Code.

Mrs Mac’s, Sargents Premium Chunky Beef Royale and Herbert Adams Pepper Steak Chunky pies barely make the minimum requirement, all containing just over 25% meat as required by the Food Standards Code. In our last test of meat pies in 2006, Big Ben Extra Tasty, Sargents Traditional and Black & Gold pies failed to meet the standard. We’re pleased to see these manufacturers have since lifted their game to meet the 25% requirement.