The Danish meat industry has great experience and expertise in producing safe quality meat for meeting the requirements of customers around the world.

Based on this expertise, the Danish Agriculture & Food Council, in partnership with its abattoir members and the Danish Meat Research Institute, has developed the Global Red Meat Standard (GRMS), a scheme customised to the specific requirements of the red meat industry rather than having a broad and general focus. The Global Red Meat Standard was first published in 2006.

The format and content of the Standard are designed to enable an assessment of a company’s premises, operational systems and procedures by a competent third party (a Certification Body) against the requirements of the Standard.

The objective of the Global Red Meat Standard is to deliver transparency within animal welfare, quality, food safety and hygiene in factories that slaughter, cut, debone, process and handle meat and meat products from pork, beef, lamb/sheep, goat and horse. The transparency is delivered through an independent certification process based on ISO/IEC 17021-1:2015 (ISO/IEC 17065 as for edition 4.0).

The Standard sets out the requirements for processes related to production of meat and meat products from pork, beef, lamb/sheep, goat and horse.

The Standard is available for implementation by all interested parties/meat producers within its scope.

The current version of the Standard is available at