I see they are still waiting on the EU to make a decision about PAA (which was going to be my suggestion)
From my quick search, it looks like water pressure is the current available method-but that would ONLY work IF your evisceration process is flawless every time and knife sanitizers are used frequently etc etc etc
Technical barriers have prevented Cargill and JBS from selling into the EU market. The EU does not permit use of a product called peroxyacetic acid as a carcass wash. Lee said it’s “not far off of vinegar.”
But the barriers to red meat exports are bigger than a carcass wash. The EU should recognize Canadian health and safety protocols for meat processing and food safety.
“Picking on that one thing isn’t what we’re really looking for,” Lee said. “We’re looking for systems approval… We’ll take your approval processes, and you’ll do the same for us.”
Canadian agriculture minister Marie-Claude Bibeau was in Berlin last week for meetings with agriculture ministers from Europe and dozens of other countries, as part of the Global Forum for Food and Agriculture.
She issued a statement about the meeting but it didn’t mention Europe’s non-tariff barriers to free trade. However, the minister did discuss agricultural trade.
“Minister Bibeau took part in conversations with her international counterparts and stakeholders, where she reinforced Canada’s role as a reliable and indispensable trading partner and discussed opportunities for enhanced cooperation in the agricultural sector.”
https://www.producer...pe-343-million/
Given the current issues, I would be looking for a different market until (if) the EU comes to their senses