2. FOREWORD
Welcome to the:
Handbook of Australian Meat 7th Edition
(lnternational Red Meat Manual)
ln developing the Handbook of Atlstralian Meat (lnternational Red
Meat Manual) AUS-MEAT wishes to acknowledge the support of the
following Australian Red Meat lndustry partners, in particular:
a The Australian Meat lndustry Language and Standards
Committee
a Australian Meat lndustry Council (AMIC)
a Meat and Livestock Australia (MLA)
This 7th edition update includes current Australian lndustry Programs
and an expanded list of product specifications and colour meat
images for all species and takes into account the wider range of trade
descriptions that have been adopted globally.
The Handbook of Australian Meat 7th Edition has been published
as an 'olnternational Red Meat Manual" to facilitate the wider global
customer response to the use of accurate product descriptions in
international trade.
r' /Z-
1an xing
Ci'ef Executive Officer
r.US-f,ilEAT Limited
Nt{ lAAIvUar
3. CONTENTS
AUSTRALIAN RED MEAT INDUSTRY (GENERAL INFORMATION)
lndustry Overview
AUS-MEAT """""""""4
AQ|S ......... ......'.........'.5
Food Safety Programs """"""""" 5
Meat & Livestock Australia """""" 6
AUS-MEAT Language
Bovine/Ovine/Caprine Categories and Descriptions"""""' """""""'7-1O
Bovine Carcase Assessment Scheme (Chiller Assessment Language) """""""11-12
Packaging Descriptions and Codes """""""' 13
Carton La-Uelling lnformation.'........... """""""14
How to use the Handbook of Australian Meat """""' """" 15
Check List Guide for Ordering Australian Red Meat"' """"16
Industry Programs
Australian Grain Fed Beef Minimum Standard Specif ications ............... .................. 17
1B
Meat Standards Australia (MSA) 1g-21
STANDARD BOVINE PRIMAL CUTS MUSCLE REFERENCE ''',,22-32
BEEF 33-61
BEEF/VEAL FANCY MEATS & VARIETY ITEMS
VEAL 71-82
SHEEPMEAT 83-1 04
SHEEPMEAT/GOATMEAT
FANCY MEATS & VARIETY ITEMS 1 05-1 08
109
GOATMEAT
STANDARD CARCASE TRIM REQUIREMENTS
111
MAP OF AUSTRALIA
4. a,
a
e
e
;l
:l
rn
!r
!I AUSTRALIAN RED MEAT
!T INDUSTRY
t
T (General Information)
t
f,
AUSTRALIAN RED MEAT INDUSTRY
-
e lndustry Overview
tt AUS-MEAT LANGUAGE
e Species - Bovine - Caprine - Categories
- Ovine and
i Descriptions
7 Bovine Carcase Assessment Scheme (Chiller Assessment Language)
a Packaging Descriptions and Codes
rt Carton Labelling nformation
I
A Guide - How to Use the Handbook of Australian Meat
:r Check List Guide for ordering Australian Red Meat
!r
=l INDUSTRY PROGRAMS
a Australian Grain Fed Beef - Minimum Standard Specifications
a Meat Standards Australia (MSA) - Beef Grading Standards
GS'1 (Australia) - Standards in the Australian Red Meat lndustry
=a
7
7
z
z
5. AUSTRALIAN RED MEAT INDUSTRY
AUS.flIEAC
Limited
AUS-MEAT
--
AUS-MEAT the Organisation and the Role
in the Australian Meat lndustry
STANDARDS
AUS-MEAT develops, maintains and reviews accreditation standards in
consultation with the Australian Meat lndustry. The standards are designed to
protect the reputation of AUS-MEAT, the integrity of the AUS-MEAT Language
and the interest of the Australian Meat and Livestock lndustry in relation to
sales, distribution and export of Australian Meat and Livestock.
ACCRED ITAIION PROGRAMS
AUS-MEAT offers accreditation programs for abattoirs, boning rooms
(packer Enterprises). All exporl abattoirs and boning rooms must be accredited
by AUS-MEAT under Federal Legislation.
Establishments wishing to be accredited by AUS-MEAT must implement an
AUS-MEAT approved quality management system designed to ensure
consistency of quality and accurate product description.
To view a current listing of AUS-MEAT Accredited Establishments visit:
www.ausmeat.com.au
Refer to AUS-MEAT Accredited Establishment Listing.
MONITORING
AUS-MEAT monitors accredited Enterprises
to determine their levels of compliance to their
approved quality management system and
to ensure each Enterprise is accurately using
the AUS-MEAT Language and maintaining
the accreditation standards.
6. I
Red lleol lnduslry
AUSTRALIAN QUARANTINE
INSPECTION SERVICES
AQIS xtrn,.: ft?Ytq,%?,{:F;;f
Under this Act, Export Control (Meat and Meai
Products) Orders 2005 provide the framework for
meeting the detailed legislative requirements that
apply to export meat processing plants.
This Act governs all aspects of how meat is handied
during processing. Each export meat abattoir has
a veterinary offlcer from AQIS - the Australian
Government agency responsible for meat hygiene,
safety regulation and certification - to verify that the
legislation is being correctly implemented.
FOOD SAFETY PROGRAMS
,Australia's commitment to food safety, integrity and
product quality compliments our focus on meeting the
demands of our international customers.
To maintain Australia's high product standards,
the Ausiralian red meat industry and the Australian
Government have worked together to develop
stnngent standards and quality assurance systems
through the entire supply chain. These standards
and quality assurance systems are based on an
assessment of risk and sound science to meet the
requirements of our international customers, with
independently audited systems.
Quality Assurance
A sectors of Australia's Red Meat industry are All registered abattoirs are required to have qualified
curently able to implement systems that operate inspectors stationed in each export meat abattoir to:
-.der rdependently audited Quality Assurance (QA) a Carry out daily hygiene inspections before
3'.r'ar.s Cerre oped in partnership by the Australian operations begin each day;
-r-s.'.. gc','ern.nent and other relevant bodies. 'a Monitor quality assurance and meat safety
throughout the production process; and
Processing Quality Assurance
- ---:'=-=^s "= 3'"'e of Australian Federal and Conduct ante-mortem and post-mortem health
S-:.= 3:,:'--:-: ^lonitoring. detailed auditing inspections to ensure the safety and suitability of
2': "=" :a: l- c':l3sses form an integral part of products of human consumption.
:-s:'' )' :.^-.': s..s:3-s. Elements of thesesystems Department of Agriculture Fisheries and Forestry
:": :-: =-. -: - -a-."- .^ 3cr,,e''nment legislation.
Australia (DAFF) - www.affa.gov.au
The Australian Standard AUSTRALIAN Quarantine and lnspection Services
- ;'::'. ::-::: ^'l::SS -j 3 a-:S Opefate lndef (AOIS) - www.aqis. gov.au
:-: l-=-.'a '" S.a-:a':'a'^,?:.c croduction and
.-;-S::-.=-.:- :. *:a: z-: -=.-. p.3l_C:S for human Meat & Livestock Australia (MLA) - www.mla.com.au
-:-S,-:: :- :S-6?: -:::. ,^"- c- s 3asec on r,','orld's SAFEM EAT - www.safemeat.com.au
::s::"::- -- ?^,. s :l-s s::^.,,', :. l-e ISO 9001;2000
:::-::-l ------:as:l l-a:. ass-ralce ts
7. Red l4ml lndwlry
mla
MFA.T & LIVESTOCK ALJsTRALIA
Marketing Australian recl meat arouncl the world
Australia's responsiveness to the needs of our products and also strengthen existing relationships
markets, and the successful marketing support for with the industry in each market. Trade missions to
Australian red meat products globally, ensure Australia Australia are organised for importers and other trade
remains the largest red meat exporting country in the contacts to familiarise and introduce international
t world. indusiry players to Australian production systems.
To build demand for Australian red meat, Meat & First hand experience, combined with structured trade
Livestock Australia (MLA) designs and delivers education activities, strengthens user loyalty and
,
marketing programs tailored to each market and enables new business opportunities.
distribution channel. Our cooperative branding program with exporters
Programs target trade, retail, foodservice, government and importers is enjoying success around the world,
and consumers, with the overall objectives of and MLA continues to train butchers and retailers to
increasing market access, market share and sales of ensure Australian red meat is prepared and presented
Australian beef, sheepmeat and goatmeat. for consumers in the best possible way.
MLA interacts regularly with governments and In-store displays are held in supermarkets and butcher
various other organisations to defend and improve shops and point-of-sale material designed for specific
accessibility of overseas markets for Australian red countries educates consumers and encourages them to
meat products. buy Australian red meat. These various activities work
Trade shows are used to support suppliers, to support Australia's red meat exporl sales, building
disseminate information about Australian red meat long-term trade loyalty and consumer demand.
For more information about what MLA is doing in your region, contact your MLA regional office.
Japan
Europe
World Trade Centre Building
NCI Business Center, 149 Avenue Louise
PO Box 29, Trade Centre
Box 24,1050 Brussels, Belgium
2-4-1 Hamamatsucho
Ph: +32 25357558,Fax: +3225357563
Enquiries: europe@mla.com.au Minato-Ku, Tokyo 105-61 12, Japan
Ph: +81 3 3435 6300, Fax: +81 33438 1677
South East Asia / Chinas Enquiries: iapan@mla.com.au
Level 1 , 165 Walker Street,
North Sydney NSW 2060, Australia Middle East / Africa
Ph: +61 294639147,Fax: +61 294639226 5th Floor, Yateem Centre
Enquiries: seachinas@mla.com.au Almutanabi Road
Manama
North America Bahrain
Suite 602, 1401 K Street, NW Ph: +973 17 2230 03, Fax: +973 17 22 5394
Washington DC 20005, USA Enquiries: mea@mla.com.au
Ph: +1 202521 2551, Fax: +1 202521 2699
Enquiries: nthamerica@mla.com.au China
Meat and Livestock Australia
Korea Beijing Representative Office
7th Floor, Kwanghwamoon Building 20 I Oriental Kenzo Office Building
211 , Sejongro, Jongro-gu, No. 48 Dongzhimenwai Street
Seoul, '110-730, The Republic of South Korea Dongcheng District, Beijing
Ph: +82 23210 8400, Fax: +8227338337 China 100027
www: mla.co.kr
Ph: +86 10 84549377
Fax: +86 10 84549296
8. Red /r'4eol induslry
AUS-MEAT LANGUAGE
IDENTIFYING CARCASE CATEGORY DESCRIPTIONS BY DENTITION
(BAS|C AND ALTERNATTVE)
:-S-"'E:'r rasrtilzedtheobjectivecarcasemeasurements,inparlicuiardentition.toformBasrcar-Cfilisrpsi,.r3
^^^^- ^+^-^
'a:-::'., oescr plors for Bovine (Veal/Beef/Bull), Ovine (Lamb/Mutton/Ram)and Caprine (Goat). Den:itior s the
3'-3: o. 3: permanent incisor teeth as an animal gets older. Dentition ranges from zero up to a maximum of elght
le'rranent incisor teeth.
Caiegories for allspecies are divided into BASIC CATEGORIES and ALTERNATIVE CATEGORIES. and ail have
a unique coded cipher.
BASIC CATEGORY AITERNATIVE CATEGORIES
Animals assessed for Basic Category ranging fromzero Alternative Categories are determined by grouplng
permanent incisor teeth and up to eight permaneni permanent incisor eruptions to indicate the progressive
incisor ieeth (0-B) are grouped as the following species: chronological age of animals. Alternative Category
l for the species Bovine, Ovine, and Caprine are
Bovine - (Beef/Veal, Bull)
individually coded and identified by the application of
t Ovine - (Lamb/Mutton/Ram) and a unique category cipher that describes the sex of the
<} Caprine - (Goat). animal represented under that species description.
BOVTNE - BASrC CATEGORTES (VEAL / BEEF / BULL)
DENTITION DESCRIPTION CATEGORY/CIPHER
VEAL - Female or castrate or entire male bovine that:
<) Has no evidence of eruption of permanent incisor teeth.
t Weighs no more than 150k9 (HSCW). VEAL*V*
YY i ln males after SSC assessment shows no evidence of SSC.
] Shows youthfulness and Veal colour (Veal meat colour must
not exceed the AUS-MEAT Veal colour standard V5).
OptionalVeal classes:
Refer Veal section
BEEF - Female or castrate or entire male bovine that:
;tft@? l} ln males shows no evidence of Secondary Sexual BEEF*A*
Characteristics (SSC). OR
i Dentition range for this category is 0 to 8 permanent BEEF
incisor teeth.
BULL - Derived from entire or castrate male bovine
animals showing signs of Secondary Sexual Characteristics
--1.,t.
_ a SSC) in bovine are defined by the following well
oe,,'eloped aspects:
. l,',scles on the neck and shoulder. BULL*B*
. "cuira canal and prominent erector muscle
. rer s s:ub.
, )
-a: T-::rcl:.
trr 33s53 area of l,i. ser:iimembranosus muscle-triangular
=-i. r: a: .: , scarc: scrotal fat and dark muscle colour.
9. Red /ilnl lnduslry lf
.E!
BOVINE - ALIERNATIVE CATECORIES (BEEF) E
. Chronological
age as shown is approximate anly E
DESCRIPTION CATEGORY/CIPHER E
&.9
Carcase is derived from castrate or entire male bovine that:
i Has 0 permanent incisor teeth.
YEARLING STEER
*YS*
t
mnrT <) Has no evidence of Secondary Sexual Characteristics
(ssc). * Up to 18 months
G
E
$r^rult
Carcase is derived from female, castrate or entire male
bovine that:
l} Has 0 permanent incisor teeth.
YEARLING BEEF
*Y* t
l) Has no evidence of Secondary Sexual Characteristics (SSC). . Up to 18 months
E
1t{ Carcase is derived from castrate or entire male bovine that: YOUNG STEER G
*YGS*
gi_r_Ij-tq <) Has no more than 2 permanent incisor teeth.
i Has no evidence of Secondary Sexual Characteristics (SSC). - Up to 30 months
G
Carcase is derived from female, castrate or entire male
fr
F[rry xw
bovine that:
I Has no more than 2 permanent incisor teeth.
YOUNG BEEF
*YG* G
"- -' Y,/ I Has no evidence of Secondary Sexual Characteristics (SSC). - Up to 30 months
E
E
vw
Carcase is derived from castrate or entire male bovine that: YOUNG
<) Has no more than 4 permanent incisor teeth.
<| Has no evidence of Secondary Sexual Characteristics
PRIME STEER
*YPS* E
(ssc). -
Up to 36 months
E
Carcase is derived from female, castrate or entire male
bovine that:
YOUNG G
Yyw <) Has no more than 4 permanent incisor teeth.
I Has no evidence of Secondary Sexual Characteristics
-
PRIME BEEF
*YP* t
(ssc). Up to 36 months
G
vw Carcase is derived from castrate or entire male bovine that:
<) Has no more than 7 permanent incisor teeth.
<) Has no evidence of Secondary Sexual Characteristics (SSC)
Carcase is derived from female, castrate or entire male
-
PRIME STEER
*PRS*
Up to 42 months
PRIME BEEF
ts
G
d l
bovine that:
*PR* G
Yyw I Has no more than 7 permanent incisor teeth.
.t} Has no evidence of Secondary Sexual Characteristics (SSC). . Up to 42 months
rI
OX - Carcase is derived from female (only) bovine that: 0x* s *
G
Kyw I Has no more than 7 permanent incisor teeth. . Up to 42 months
d
OX - STEER - Carcase is derived from castrate or * S * Of
0X
;
entire male bovine that: * *
Y7W i
I
Has up to 8 permanent incisor teeth.
Has no evidence of Secondary Sexual Characteristics (SSC).
STEER SS
- Any age
;
;
"J , {3
w Carcase is derived from female bovine that:
i Has 8 permanent incisor teeth.
cow*c*
" All ages
;
10. Red /,4eot lnduslry
BOVINE _ ALTERNATIVE CATEGORIES (BULL)
DEf.ITITIOH DESCRIPTION CATEGORYICIPHER
Carcase derived from entire male not assessed for SSC,
YEARLING
a Has no evidence of eruption of permanent incisor teeth - YE -
O Carcase weighs more than 150k9 .(HCSW) ENTIRE
Carcase derived from entire male not assessed for SSC.
l) Has no evidence of eruption of more than 2 permaneni YOUNG ENTIRE
=<Ea incisor teeth. -YGE-
<l Carcase weighs more than 150k9 -(HCSW).
Carcase derived from castrate or entire male bovine that:
w
<) Has no evidence of eruption of more than 2 permanent
YOUNG BULL
incisor teeth.
a Show signs of Secondary Sexual Characteristics (SSC).
*BYG*
a Carcase weighs more than 150k9 .(HCSW).
-SC,'.', Hot Standard Carcase Weighl
ovrNE - BASIC CATEGORTES (SHEEPMEAT)
r
Chronological age as shown is approxrmate only
DENTITION DESCRIPTION CATEGORY/CIPHER
w
,-/
LAMB - female, castrate or entire male animal that:
I Has 0 permanent incisor teeth.
LAMB* L*
12 months (approx.)
., MUTTON - female or castrate male animal that:
<) Has at least one (1) permanent incisor tooth. MUTTON
{*1 wry <) ln male has no evidence of Secondary Sexual
*M*
J' --/ Characteristics (SSC). - Over 10 months
RAM - Entire or castrate male that shows Secondary
Sexual Characteristics (SSC). RAM*R*
ryw <f Entire male has evidence of at least one (1) permanent
incisor tooth.
. Over 10 months
OVINE _ ALTERNATIVE CATEGORIES (SHEEPMEAT)
DENTITION DESCRIPTION CATEGORY/CIPHER
Carcase derived from female or castrate male ovine that: YOUNG LAMB
+lF l} Has 0 permanent incisor teeth (in addition): *YL*
l) Has no eruption of permanent upper molar teeth. . Up to 5 months only
Ca'case derived trorn t.-"f. or.u"trut. male ovine that:
a Has 1 but no more than 2 permanent incisor teeth.
HOGGET*H*or
::S:t ::,rc: o In male has no evidence of Secondary Sexual Characteristics YEARLING MUTTON
SSC), * 10 to 18 months
EWE MUTTON
:-:-u;-* GD
la.case ceri,,,ed from female ovine that:
a -?s - 3r more permanent incisor teeth.
*E*
- Over 10 months
I =':as: r:' et "c-
, castrate male ovine that: WETHER MUTTON
:-lcr u;t <) i-las '
I
crnore permanent incisor teeth.
i.-lec nn ariidannc af Qcnnndenr Qawr rol f-horan+aric+ino /aar'-
* l,lt *
11. CAPRTNE - BASIC CATEGORY (GOATMEAT)
DENTITION DESCRIPTION GATEGORY/CIPHER
i!
i,tatL*j GOAT - Any caprine animal. GOAT*G*
wry
CAPRINE - AUIERNATIVE CATEGORIES (GOATMEAT)
DENTITION DESCRIPTION CATEGORY/GIPHER
Carcase derived from female or male caprine that:
i Has 0 permanent incisor teeth (in addition): KID
i ln male shows no evidence of Secondary Sexual *GK*
Characteristics (SSC).
a CHEVON can be used as an optional description for this
category.
Carcase derived from female or castrate male caprine that:
I Has 1 but no more than 2 permanent incisor teeth. CAPRA
ww i ln castrate male has no evidence of Secondary Sexual
a
Characteristics (SSC).
CHEVON can be used as an optional description for this
category.
*GC*
Carcase derived from female caprine that: DOE
ryw rl Has up to 8 permanent incisor teeth. *GD*
Carcase derived from castrate or entire male caprine
that: GOAT WETHER
I Has up to 8 permanent incisor teeth. *GW*
i Has no evidence of Secondary Sexual Characteristics (SSC).
Carcase derived from male caprine that: BUCK
7ry i Has up to B permanent incisor teeth.
l) Shows Secondary Sexual Characteristics (SSC). "GB*
OPTIONAL - SUPPLEMENTARY SPECIFICATION CAPRETTO
DENTITION DESCRIPTION GATEGORY/CIPHER
Kid Goat definition may as an option be alternatively
described as "GAPRETTO" but the carcase must meet the
following requirements:
.rl Be within the following weight classes (HSCW): CAPRETTO
- class 6 - uP to 6 (kg) KID
- class 8 - over 6 and uP to 8 (kg) *GK*
- class 10- overS and uP to 10 (kg)
- class 12 - over 10 and uP to 12 (kg)
t LJarrn nala ninlz maai nnlnr rr nf tho iniarnal fl:nk mr rqr:le
12. Red lleot lndwlry
BOVINE CARCASE ASSESSMENT SCHEME
(CHILLER ASSESSMENT LANGUAGE)
chiller Assessment was developed to enable AUS-N4EAT accredited
Enterprises to assess, grade or class carcases using a uniform set of
standards under controlled conditions. The scheme provides a means of
describing meat characteristics and of classifying product prior to packag-
ing. These characteristics include the colour of meat and fat. the amount
of marbling, eye muscle area, the rib fat and the maturity of the carcase.
Assessments are made by qualified assessors and results are allocated
to the carcase and provide a means of (carcase) selection according to
individual contract specifications.
lre AUS-M EAT Chiller Assessment Language is only available to AUS-MEAT accredited Enterprises, their clients
aro'suppliers.
BEEF and VEAL - MEAT COLOUR
Meat Colour is the predominant colour of the rib eye muscle (M. longissimus dorsi). Meat colour
(Beef and/or Veal) is assessed on the chilled carcase at the bloomed rib eye muscle area (M. longissimus
dorsi) and is scored against the AUS-MEAT colour reference standards.
BEEF MEAT COLOUR
fiMMMMWWWW
Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.
VEAL MEAT COLOUR
NWMMM
Calaurs displayed show the darkest colour of each grading
and it is a guide only, not a true representation.
FAI COLOUR
Fat colour is the intermuscular fat lateral to the rib eye muscle. lt is
assessed on the chilled carcase and scored against the AUS-MEAT fat
colour reference standards. Fat colour is assessed by comparing the
intermuscular fat colour lateral to the M. longissimus dorsi and adjacent
to the M. iliocostalis and is scored against the AUS-MEAT Fat Colour
reference standards.
.ffitrfrw
ll ll ll lt'T::i'
13. MARBLING
The AUS-MEAT Marbling system provides an Marbling is an assessment of the chilled carcase and
indication of the amount of marbling in beef . The MSA scored by comparing the proportion of marble fat to
marbling system provides an additional indication of meat at the surface of the assessment site which lies
the fineness of distribution and the size of marbling within the M. Iongissimus dorsi boundary. Marbling is
pieces. The AUS-MEAT marbling evaluation system and assessed against the proportion of marbling to meat
the MSA marbling evaluation system can be used in depicted in the Marbling reference standards.
harmony to provide more detail about the product. Chiller Assessors who assess marbling above marbling
Marbling rs the fai that is deposited between muscle score 6 must hold a high marbling endorsement as
fibres of the M. longissimus dorsi muscle. Marbling is well as holding the standard Chiller Assessment
assessed and scored against the AUS-MEAT Marbling qualification.
reference standards.
RIB FAI MEASUREMENT
(SUBCUTANEOUS RIB FAT MEASUREMENT)
Subcutaneous Rib Fat measurement is a measurement in millimeters of
the thickness of subcutaneous fat at a specified rib.
TOTAL RIB FAT MEASUREMENT
Total Rib Fat measurement is a measurement in millimetres of the
thickness of subcutaneous fat and intermuscular fat at the specified rib.
CARCASE MATURIry
Maturity is an estimation of the development of a
Beef carcase determined by the degree of ossification
of the dorsal spinous processes of the vertebrae,
the fusing of the vertebrae, and the shape and colour
of the rib bones.
14. Red tltleal lndwlry
PACKAGING OF RED MEAT
l:-.::: ca;<agrng of red meat is crucialto the overall quality and shelf life of the product.
,,,*:- -:-'- aiecrs ihe return to the customer/impoder. The poly'thene covering (sheet or bag) must be of
a s -= i: aJ:c-aiely secure the meat content for exposure to outer contamination or freezer damage.
The methods of packaging and symbols are outlined.
TNDTVTDUALLY WRAPPED (lW
lndicates that the meat cut has been individually wrapped in an approved
material, such as a sheet, stock netting or bag. These are most commonly
used on larger primal cuIs.lndividually Wrapped uses the cipher'lW'.
LAYER PACKED (LP}
lndicates the product is packed into a carlon containing two or more layers
of meat with each layer separated by an approved material. Layer packed
meat is most commonly used to layer small cut items (e.9. Flank Steaks or
Backstraps) . Layer Packed uses the cipher 'LP'.
MUtrI WRAPPED (MW
Multi Wrapped indicates the meat has been packed in a single bag or
covering and contains two or more cut items. This method is most commonly
used for small and medium sized primal cut items (e.9. Chuck Tenders -
Lamb Racks). Multi Wrapped uses the cipher 'MW'.
TRAY PACKED (TP)
Tray packed meat is when the meat is packed into an open container or
tray, and covered with a film. This is mainly used in smaller primal cuts or
porlioned meal. Tray Packed uses fhe cipher nTP'.
MODTFTED ATMOSPHERE PACKED (MAP)
',,1oC f ed Atmosphere Packed indicates that packs (primal cuts or retail ready tray)
a'e ,,,'apced and are flushed with a mixture of gases to remove the oxygen. The
:a:/,s a'e mcermeable to gases and retain the modified gas atmosphere around
:-: -:ai ir p':se^,e the meat quality and shelf life by restricting the amount of
: a::3' a 3':,,',t-. Modif ied Atmosphere Packed uses fhe cipher UMAP'.
vAcuuM PACKED (VAC)
, a: - -- =:: *.3: - , l , 3s ihe remo,,,al of air and oxygen from the packaging. This
:'3a:3s ." ,2.--- a-i asss:s in the preservation of meat and improvement in
-3': r-: :, ;,=:c iae acK cf cxy'Een around the meat that promotes bacterial
j"c,:-','a:-Li-.r 3a:<'g s aoapteo :o all methodsof packaging, including:
o -. , 3-a . ',','r"a:pad - ,''acuum Packed tl VACI r Layer Packed - Vacuum Packed
. l,'- : 'r','rappac - Vacuum Packed iMWVAC) r Tray Packed - Vacuum Packed (TPiVAC)
15. Red /tleol lndutry E
tri
LABELLING INFORMATION E
-E
A label is applied on cartons of packaged meat identifying
the product and traceability aspect.
E
E
E
.19
AONPLESS geEP ANY MEAT WORKS Go
PRODUCT OFAUSTRALIA LONG FLAT ROAD to
*YG* STRIPLOIN ANYrowN Nsw
17 E
lb
E
.E
_,E
PKD ON 17-APR-2004 17 :26 E
BEST BEFORE 29.MAY-2004
26.Zkq 57.81bn,,,*,'o"i
.E
Ratch: 448Y s/N41457354
E
E
10. Net Weight: Meat content of the carton less all
1. Generic: Statement Bone-in or Boneless and
identification of sPecies. the packing material and shown to two decimal G
2. Gountry of Origin: This is an export require-
ment and is applied io all cartons from export
places in kilograms and in some cases duel
weights are shown in kilograms and pounds' t
establishments. 11. Batch number: This is an in-house company
identification number for a production batch for
E
3. Carcase ldentification: Category cipher which
identifies the Carcase age and sex (-YG.) or
product trace back purposes when required.
rJ
4.
YOUNG BEEF.
Product ldentification: Primal cut description
12. Garton serial number: Serial number is ihe
same as shown in the bar code. q l
(e.g. STRIPLOIN) as shown in the Handbook of 13. Halal Approved: lndicates that ihe product has
been ritually slaughtered and certified by an d
Australian Meat. Common code ciphercan be applied
for customer country requirements(e.9. -STL.)'
14.
approved lslamic organisation.
Establishment number: Plant registered
d
5. Primal Weight Range: lndicates that each primal
cut in the carton is the minimum / maximum weight Establishment number. ;
range as shown on the label.
q
I
15. Alstamp: Australia Federal Government lnspected
6. Packaging type: IW/VAC indicaies that the stamp.
product has been lndividually Wrapped and
Vacuum Packed.
16. Refrigeration Statement: Keep Chilled /
Refrigerated indicates that the product in the
E
7. GSI - EAN.UCC 128 Bar Gode: Bar code that carton has been held in a controlled chilled ;
has been developed and compliant with the condition from time of Packing.
international meat industry guidelines. 17. Number of Pieces: lndicates the number of E
8. Packed on date: lndicates the day, month,
and time that the produci was packed into the
year primal cuts in the carton.
18. Gompany Gode: ln-house identification code for
t
carton. the product in the carton. E
9. "Best Before" date: Means the packaged date
is at the end of the period for meat stored in
19. Company trading name: lndicates the name of
the packer of the Product. E
accordance with any stated storage condition'
Meat marked with "besf before" date can continue Other Label requirements: MSA: Beef only - Et'l'
High Quality Beef Labelling requirements for EU
E
to be sold after that date provided that the meat
is not damaged, deteriorated or perished. Meat and other importing country requirements. E
marked with "use by" dale is prohibited from r=
16. Red l,rleol lndwlry
HOWTO USE
THE HANDBOOI( OF AUSTRALIAN MEAT
-'z );- r:.:/, :f ,Austra,ian Meat is designed to enable Exporl-
3r: :-. -::rters of Australian product to communicate detailed
s::,: ':a: c:s ard descriptions of red meat items using the same
:3--cr Language.
-JS-l,1EAT has assigned a distinci four-digit number for every
:" ma cut specification and offal product derived from beef, veal,
s^eec and goat. Primal cuts are a muscle, or group of muscles,
Bone in or Boneless) which are defined by detailed cutting
res using objective measurements (e.9. rib number), standard
cescriptions and directions.
How to read and understand the Handbook Of Australian Meat Specification.
Meat lmage Product Description
Reflects accurate cutting lines Name of the product cut or item. Unique Product Code Number
to detailed specification. lndicating Cut Name - Side
srDE 1000 Skeletal Shaded
Carcase is splil into Sides down lhe length dividing the spinal
Area
column. Carcase lrim must comply with all government hygiene
regulations that passes a carcase fii for human consumption and lndicates the
with the Australian meal induslry agreed minimum trim requirements. location of the
For further delails ol the minimum trim standard definition for bset product.
carcase see page 1 10 or visit the AUS-MFAT web site.
Point requlring specif ication:
. Variaiions io minimum trim standard definition
(buyer/seller agreed variaiion).
tTEt{ NO.
'1000
HINDQUARTER 101O
Hindquarler is prepared trom a Carcase Side by the separation
of the Hindquarler and Forequarler by a cut along the specified
Item No.
rib, at right angles to the vertebral column through to the ventral Item number
ponion of ihe Flank. is reference to
Points requiring speciliealion :
specification
. Rib number required. /
. Diaohraom removed. ,/ details and
//
rib number
ITEM NO.
variations.
/ r010 {3{ib) 1015 (8{ib)
//
1011 {o{ib) 1016 (4{ib)
l0i2 i1 rib) 1017 {6iib)
r013 (2-rib) 1018 (9{ib)
Points requiring specif ication 1014 {7{ib) 1019 {1oiib)
Additional criteria that can be used to specify a
purchaser's requirements for a specific product item.
T- s -'- E: : rr c; the Handbook of Australian Meat contains a selected list of detailed product specifications
=
J,JJ=- ^ + it is by no means a full comprehensive list of products registered with AUS-MEAT.
lUL
tr;fins. detalls on Australian Meat Australian Meat lndustry Stakeholders
sp€cr'ca: ons and produci code listings can can access the Handbook Library Database by
oe cbtair-red bl"contacting AUS-MEAT at: becoming an AUS-MEAT On Line Member.
usmeat@ausmeat.com.au
a For more details contact AUS-MEAT at
o|u,isit the r',,eb site at www.ausmeat.com.au ausmeat@ausmeat.com.au
17. Red lleol lnduslry
rI
t=
CHECI( LIST GUIDE FOR E
ORDERING AUSTRALIAN RED MEAT E
E
When ordering Australian Red Meat cut items from the Handbook of Australian Meat -E
the following check list should be considered.
G
SPECIES AND CATEGORY
Select the species and Category (Basic or Alternative) that you require: eg. Beef / Veal / Bull /
Lamb /
E
Mutton / Goat. (See Species and Category listing) -t
PRODUCT ITEM:
E
Select the product from the Handbook of Australian Meat by cut item description and unique
code number.
product
E
-,E
ADDITIONAL REQUI REMENTS:
List from the specifications details, e.g. Points requiring specification: fat depth, rib numbers,fat/lean
.t
content, trim variation, muscle content variation. E
WEIGHT OF PRODUCT E
Specify carcase or cut item minimum and maximum weight range or bulk pack even weight.
,r!
SPECIAL PROCESS: G
Halal cerlified product, EU - High Quality Beef.
E
QUALITY REQUIREMENTS: ts
i
for
Meat/Fat Colour Assessment, Marbling Assessment, MSA Graded, Grain Fed Cerlification, Aged i
a specified period.
CONDITION OF PRODUCT
Fresh/Chilled or Frozen.
E
;
PACKAGING REQUIREMENTS:
in plastic (lW) - ;
Specify - how the product is contained i.e. Vacuum Packed (VAC) - lndividual Wrapped
Layer Facked (Lp) and specify that the wrapping be secure with no exposure of meat or entrapment ;
of polythene in frozen meat. (see list of packaging methods available)
E
SPECIAL LABELLING REQUIREMENTS:
Specify details in addition to the mandatory information, i.e. other language details included,
e'9. Besi E
Before date.
E
SPECIFY THE QUANTITY OF YOUR ORDER: E
Ensure that the quantity of your purchase is verified'
E
VERIFICATION:
To ensure that the specification items on your order are correct, request the details of
the order be
E
verified by the supPlier. E
TRANSPORTATION / DELIVERY E
and del iverv requ rement detai ls.
i lr=
18. Red lleol lndulry
INDUSTRY PROGRAMS
AUSTRALIAN GRAIN FED BEEF
MINIMUM STANDARD SPECIFICATIONS
T"e Ar.rstralian Grain Fed cattle industry through the National Feedlot Accreditaiion Scheme. administers the
cen fication and specification for minimum standards for Grain Fed Beef.
CERTIFICATION
Caltle slaughtered and processed as Grain Fed must be sourced from a
feedlot accredited with the National Feedlot Accreditation Scheme (NFAS)
and audited by AUS-MEAT. All cattle from accredited feedlots must have
the necessary NFAS Delivery Documents at time of slaughter. Australian
Quarantine lnspection Services (AOIS) are the responsible organisation
for the admrnistration of declaration/documents on plant.
AUS-MEAT is the organisation responsible for post-slaughter monitoring
of Grain Fed product. Carcases eligible for Grain Fed Certification must
comply with the following criteria for meat quality assessments.
GRAIN FED - SYMBOL - GF
BoN€.TNBEEF ANY MEI
Number of days on feed: 100 days
Age of animal (Dentition): 6 permanent incisor teeth
(01)9932711105879313102)001856{13X
(maximum)except where carcases with thoracic vefiebrae "YGS- SHORTLOIN
are only partially ossified. GF
Asessment Site 5/6 Rib
'WVAC
MB:2-6 MC:1a-3 FC:1-3
P8 Fat depth (mm): 7 mm (minimum) Pkd On 17-APR-2002 17:26
I l.a P., 1n AIIV tnd,
Meat Colour Score: 1 a-b-c - 3
Fat Colour Score: 0 - 3
Feed Ration
Cattle must have been fed in a feedlot for not less than 100 days, and for not less than 80 days
of that, on a nutritionally balanced ration of a recognised high energy feed of which grain is the
highest single component. Rations must have an average metabolisable energy (ME) content
greater than 10 megajoules (MJ) per kilogram of dry matter.
GRAIN FED YOUNG BEEF - SYMBOL - GFYG
o Number of days on feed: 70 days (Females not less than
60 days)
o Age of animal (Dentition): 0 to 2 permanent incisor teeth {01t99327111058793(31
-YG- STRIPLOIN
02)001S6(13)(
+ FB Fat depth {mm}: 5 mm (minimum) GFYG IWVAC
Agod 14 days
VveiqhtRange5-7kg
<} illleat Golour Score: 1 a-b-c - 3 Pkd On 17-APR-2003 17i26
$ Fat Golour Score: 0 - 3
Feed Ration
Ca:: E r;s: ha,''e been fed in a feedlot for not less than 70 days, and (females for not less than 60
car s a.rc rot ms than 50 days of that. on a nutritionally balanced ration of a recognised high energy
fee.c of ,r,'h;ch grain [s the highest single component. Rations must have average metabolisable
crornli rl,,{Fi cnnianl nroatcl lhan 1O mcnaint rles IM.l) ner kilooram of clrv matter
19. ,
i€
Red /,4eol lnduslrY
@'@
GS1 AUSTRALIA
Stanclards in the Australian Meat Industry
representatives
Food SafetY in todaY's GSl Australia in conjunction with meat industry
Meat &
global environment has including, AUS-MEAT, AQIS, Food Science Australia'
lndustry Council'
1 Livestock Australia, and the Australian Meat
become a critical PrioritY
formed a working group that looked at how the EAN'UCC
&Lrstralia for the meat industrY. standards could
Fr:irf raf:f ! :-. lli I j:1.t1:i: numbering, bar coding and electronic messaging
i
Consumers throughout
beimplementedintotheAustralianMeatlndustry'Thegroup
retailers are able
the world now have an expectation that developed a set of guidelines tiiled: Australian
Meat lndustry
products they sell'
to identify, 0r trace the origin of the food Guidelines for Numbering and Bar Coding of Non-Retail Trade
forced the need
This growing pressure from consumers has
phoning
Items. A copy of the guidelines can be obtained by
for a review of supply chain concepts and methodologies GS'l Australia on 1300 366 033 or visiting
www'gsl au org
available to provide this evidence of traceability' and expotl
This guideline is intended to apply to the domestic
TheEAN.UCCsystemisaninternationallycompatiblesystem sectors of the Australian Meat lndustry' lt is fully consistent with
identification of
fortheidentificationofitems,services,logisticunits,assets emerging commercial arrangements for the
and locattons traded worldwide There are
101 GS1 Member proOu"cts'tnrough the distribution and wholesale chain' as well
companies in 155 as with developments internationally where
the EAN'UCC
0rganisations representing over 1 million
nations around the globe. system is also being adoPted.
Some examples of EAN'UCC bar codes
being used in ihe
TheEAN.UCCsystemprovidesanopenstandardthatmeets
the needs of all industry sectors, including
the Australian meat Australian meat industry today are shown below'
industry. The primary objective of the EAN'UCC system is - bar code
Figure 1: Carcase ticket with EAN'LICC 128
and exchange of
to facilrtate communication, data collection
informationintheinterestsoftradingpartners.Thesysiem
common language of communication
for trade
provides a
Daiel
oDer Se^ Dent F.lD Cat Lol KiLl
and commerce worldwide. AB34M 0 4 t 45 29-JUL'02
The EAN.UCC sYstems consists of:
- 128 bar code
identification of Figure 2: Variable Weight Carton with EAN'|CC
1, Standard numbering structures for the
goods, services, shipments, assets and locations; lSlJFSI-.nf;"' 32307
2. DaIa carriers to represent the identification numbers in
machine readable format; and
the captured
3. Electronic messaging standards to transmit
data between irading Paftners'
PKO ON 1 7-APR-2004 17'.26
COMPONENTS OF
SEST BEFO'{F 29-MAY.2OO4
57.81b *u'*u'uni
THE EAN.UCC SYSTEM
Figure 3: EAN'IJCC Logistics Label Format
PRODUCT CODES
APPLICATION
4 digits, ComPanY
IDENTIFIERS Any Meat CornPanY
or AUS-MEAT
Weights, Dates, Carton
Numbers, NLIS lD
sscc 3931 2438000000001 2
COMPANY
NUMBER Shipment No QuantitY
lTElvl
Global Location ldentification 99312438260074 672 CTN
Numbers Numbers
Weight (net) ShiPPing Program
18,278,4 kgs 32691005
ilililil lililll ffilnillllllililllillllll[
(00)3931 243800000000 1 2
20. Red /t/leol lndwlry .,.L
MEAT STANDARDS AUSTRALIA
Meat standards Australia (MSA") Beef Grading Program predicts
@
Eating Quality by grade, cooking method and ageing requirement
to guarantee the tenderness of beef for consumers.
The MSA grade/s are determined by calculating the direct and ff
interactive effects of factors which affect beef eating quality. Such factors
include breed, sex, marbling, age, growth history, carcase quality attributes,
processing methods and treatments.
INTEGRIry
All padicipants in the program are required to
MSA CERTIFICATION
be licensed. Licensees of the MSA Trade Marks
and technology are required to have auditable MSA certified beef provides a consumer
procedures in place to prove proficiency to the guarantee of eating quality at three quality levels
MSA Standards. The MSA program is operated in conjunction with cooking method.
under an AS/NZS ISO 9001:2000 Certified The quality grades are defined as follows:
System.
(MSA Trade Marks)
l',4SA
TRADE DESCRIPTION
SPECIFICATIONS
Licensed grading Enterprises include within
ffi
ldsA*arcri.
wag'e &
Guaranteed
Tenderness
:he cadon label or carton panel trade description
"iormatjon the MSA grade, cooking method and
age ng requirements. Licensed Enterprises ensure
w
inat crccedures for use of the MSA descriptions
as :a: o'the product description are integrated
r:o :ie' aocro'.,ed Quality System before label
@ffiffi
MS& e
Premium
K
Tenderness
a:
TRADE MARI6
i [ .:s.]:{ -,Js.'a a rMLA) is the ownerof
-'')a','a'-s ,',-,-- a.e,'lsed to cerlify the
ffi
W Supreme
-! l-a :-. :' :::':c ,',l cr they are applied. Tenderness
- -":--l = ::' s: :l cc the MSA Trade
- :"a-:s : -:-c.: -. -s: thc hrlSA Tredo
'": :- :-::="-S 3':^: - ae'Oe and Standards W
21. Red /iled lndulry s
EI
BEEF CARCASE GRADING SYSTEM E
E
MSA MARBLING (MSAMB) MEAT COLOUR (MC) .E
Beef Meat Colour is
the colour assessed at
E
the rib eye muscle (M.
longissimus dorsi). lt
G
is assessed on the
chilled carcase and
E
scored against the .E!
AUS-M EAT Meat
Colour reference
standards in that area of ihe M. longissimus dorsi
E
that displays the most predominant colour. E
E
The MSA marbling system provides an indication of
the fineness of distribution and the size of marbling
pieces. The AUS-MEAT Marbling system provides MMMMWMM
I
;
an indication of the amount of marbling in beef. The
MSA marbling evaluation system and the AUS-MEAT ;
marbling evaluation system can be used in harmony '
to provide more detail about the product.
Marbling is the fat that is deposited between individual
Mffiffi?itiiiwryp' ;
muscle fibres of the longissimus dorsi muscle.
;
The assessment of marbling provides an indication
MATURTTY/OSSTFICATION (OSS)
;
of disiribution and piece size as well as the amount
of marbling. The steps between the MSA marbling
standard are judged to tenths for grading, creating
d
a score range from 100 to 1 100 in increments of ten. ;
J
FAr COLOUR
Fat colour is the colour
(FC)
J
of lntermuscular fat ;
lateral to the rib eYe
muscle. lt is assessed
on the chilled carcase
d
d
and scored against
the AUS-MEAT Fat
Colour Reference ;
Standards. Fat
;
Colour is assessed by comparing the Maturity scoring provides a scale for the assessment
lntermuscular fat colour lateral to the M' longissimus of physiological age of a bovine animal. The term
dorsi and adjacent to the M. iliocostalis scored against refers to the cartilage turning to bone in the spinous
;
the AUS-MEAT Fat Colour reference standards. processes in three sections along the backbone -
E
r=nnnn
sacral (tail), lumbar (loin) and thoracic (head). The
0
process starts in the sacral regton in the form of red
spots and as the process increases turns to hard,
E
yellow bones. Lr
-
.? 8 S
.-
Colours disPloYed show the
dorkest colour of each groding
The shape and colour of the rib bones are also used
to determine scores. Maturity is measured in E
:2'4:' ond it is o qutde onlY, not o lrue increments of ten with the lowest being 100 and the rE-
22. -::.*H!9!JU:k*--,
ULTIMATE pH (pHu) SUBCUTANEOUS RrB FAT (RF)
= -= _ - : =
-:aS,':-:-::= aa:3
. = _:, =. Subcutaneous rib fat
.:=i-'=-:-:S afe is a measurement in
-.2":a' '"c- a rh millimetres of the
c.oDe
:-ai s ca cra:ed dail), thrckness of Sub-
3s"ore eacl grade. cutaneous fat at a
T:e cpiimum pH level specified rib.
o- :neat ls 5./0 anci
belor,v. with levels above this being downgraded to
non-MSA product. When measured correcfly, pH is
one of the most accurate indicators of eating quality LABELLING INFORMATION
and is an essential part of the grading process.
The Ultimate pH is affected by treatment, temperament
and condition of the live animal. The speed at which
pH declines from the live staie (approx pH 7.0) to
the Ultimate pH affects eating quality. This is
affected by post-slaughter treatments such as quantity
of electrical inputs and temperature.
HUMP HEIGHT (HUMP HT)
Animals of the same
breed type can show
different levels of
visual (phenotypic) MSA3Grl @5days
Tropical Breed MSA 3 Rst @ 5 days, MSA4 @ 34 days
Content. MSA 3 Sfr @ 5 days, MSA 4 @ 28 days
The hump is meas- MSA3 Tsl 5 days, MSA 4 @ 14 days
@
ured byholding aruler MSA 3 Cas @ 5 days, MSA 4 @ 14 days
parallel to the ribs. The ruler is moved to the position of the
greatest hump width and includes all of the meat from
the top (dorsal) edge of the paddywhack (ligamentum
The labelling information must include MSA
quality grade 3, 4 or 5, recommended cooking
nuchae) and across to the top (dorsal) surface of the
methods and required ageing period.
rhor:boideus (hump) muscle.
ffi
For more information, visit the MSA web site at:
www. msagrading. com
ff
23. STANDARD BOVINE
PRIMAL CUTS MUSCLE
REFERENCE
Page No.
Carcase Structures 23
Alphabetical List of Muscle Names 24
Beef Skeletal Diagram
Beef Cross Sectional Views 26
Forequarter Primals
Hindquarter Primals
