Tare weight is the weight of a container, wrapper, and other materials used in packaging meat and poultry products. The weight of these items is deducted from the gross weight to obtain the net weight. Per-pound meat or poultry price multiplied by the net weight of the package results in the price paid by consumers.

USDA's Food Safety Inspection Service has taken the position that any solutions, including those for flavoring, seasoning, or tenderizing, added to meat or poultry are part of the product and that free-flowing liquids are an integral component of these products.

 

The Dry Tare method of determining net weight INCLUDES the weight of liquid absorbed into packaging material or free flowing in the package. Due to the new ruling, California's regulations (which recognize and authorize wet tare testing) have been preempted and the dry tare method must be applied throughout the U.S.

The Wet Tare method of determining net weight of meat and poultry packages EXCLUDES the weight of liquid absorbed into packaging material or free flowing in the package.


Click on this link to review the 2007 Weights and Measures Report: