2003_Beef Product Guide

1. AUSTRALIAN BEEF PRODUCT GUIDE
www.australian-beef.com

3. ABOUT
THIS
GUIDE
We invite you to make Australian beef part of your specifications.
Whether your requirements are for high quality, table ready cuts
or manufacturing beef for foodservice items, Australian beef fits
into your company plan. Our product range is extensive, and
there is an item to suit your every need.
WHEN IT COMES TO QUALITY, Australian beef stands out from the competition. For
years, North American customers have recognized that Australian beef is important to
their businesses. The following pages will give you a better understanding of how your
business can benefit, too.
This guide was developed specifically for the North American market. The range of
cuts is selective; therefore, the guide does not seek to cover an exhaustive range of meat
items. More detailed technical information on Australian meat cut specifications is
available in the Australian Handbook of Meat, which can be obtained through Meat &
Livestock Australia’s North American office. More information can also be found at
www.australian-beef.com.

4. WHY BUY AUSTRALIAN BEEF
The Australian beef industry is committed to producing safe, quality beef
for its customers around the world. These are several areas of focus in
which we take particular pride.
A RICH HISTORY IN BEEF PRODUCTION ADVANCED RANCH MANAGEMENT
The Australian beef industry has been over 200 Australian cattle ranchers are recognized around
years in the making. Foundations that were laid the world for their animal husbandry and
many years ago have helped our industry evolve ranch management techniques. The Australian
into the dynamic and progressive entity it is today. livestock industry takes pride in its genetics and
The combined integrity of our ranchers and is at the forefront of technological advancements
packers, along with the advantages of an unspoiled in livestock production efficiency. Australian
environment, have underpinned Australia’s farmers are also highly progressive in the areas
reputation for producing some of the highest of ranch and pasture improvement and water
quality beef available. Australian beef is certainly a management.
product of its environment.
A MEAT PROCESSING LEADER
The Australian meat processing sector is a world
leader in beef dressing and fabrication. Australian
packing plants employ the latest technologies to
ensure continued improvement in production
efficiency without sacrificing superior levels of
meat safety.

5. AN EXPERIENCED EXPORTER
Australia has been exporting meat for over a
century and currently services customers in 120
countries worldwide. The focus of the Australian
beef industry is fi rmly on exporting, which means
the industry tailors production and packing to the
needs of its customers. Australia is the largest beef
exporter in the world and is widely recognized as
the leader in export beef markets.
A VARIETY OF PRODUCTS FOR EVERY NEED
The Australian beef industry produces some of
the fi nest beef in the world. While our industry
is traditionally geared to producing high quality
grass fed or range fed beef, there is a growing
feedlot industry—one that has been producing
quality grain fed cattle destined for markets
around the world. The Australian beef industry REGULATED BY USDA AND AG CANADA
also caters to the needs of different cultures, All Australian export meat packing plants are
and many Australian packers produce Halal beef regulated by the Australian Federal Government
guaranteed to adhere to Islamic laws. No matter through the Australian Quarantine & Inspection
what you require—from lean manufacturing beef Service (AQIS). AQIS is certified by the United
for hamburger patties to grain fed beef for your States Department of Agriculture (USDA) and
most discerning customers—the Australian beef Agriculture Canada (Ag Canada) to inspect and
industry has the right product for you. regulate Australian export meat for the North
American market. The USDA and Ag Canada
ensure that AQIS carries out inspection services
AN ENVIABLE ANIMAL HEALTH STATUS via on-plant Federal Government inspectors
Australia’s animal health status is arguably one who ensure that Australia adheres to standards
of the highest in the world. The Australian cattle equivalent to those of US and Canadian Federally
herd is free of many diseases that exist in other Inspected meat plants. In addition, the USDA and
parts of the world including BSE (“Mad Cow Ag Canada conduct regular audits of Australian
Disease”) and Foot & Mouth Disease (FMD). meat plants, and they individually license plants
Industry and government zealously guard our to produce meat for the North American market.
enviable status, and programs have been in place
for decades to maintain our superior standing.

6. PADDOCK-TO-PLATE QUALITY ASSURANCE SYSTEMS
The Australian meat and livestock industry has
developed a series of integrated Quality Assurance
(QA) programs across the supply chain. On the
ranch and feedlot, programs such as CATTLECARE
and the National Feedlot Accreditation Scheme
ensure that health and production controls are
in place to promote beef product quality and
meat safety. Australia’s integrated QA system
begins with Property Identification Codes (PICs).
Each ranch in Australia is issued a unique PIC by
State Governments, and the PIC identifies each
land holding and its regional location. Cattle
raised on the land holding must have tail/ear tags
bearing the PIC. Animals remain correlated to
their PICs until they are deemed fit for human
consumption by government inspectors. This
correlation guarantees that any problems can
be quickly and easily traced back to the property
on which they occurred and corrective action
can be implemented. Further linking cattle
production to the meat processing sector is the
National Vendor Declarations (NVDs), a statutory
declaration by cattle ranchers as to the health and
safety of animals sold for processing, including
information regarding management and usage of
agricultural and veterinary chemicals. Australia
has also developed a new program of electronic
cattle identification. The National Livestock
Identification System (NLIS) electronically stores
the PICs in a database, allowing for whole-of-life
cattle identification. On the processing side, all
Australian export meat packers operate under a
HACCP plan, and each plant has its own Meat FROM OUR SHORES TO YOURS
Safety Quality Assurance (MSQA) program.
MSQA is a meat safety monitoring system that There are a variety of transport services available,
utilizes Codex Alimentarius Commission HACCP designed to meet every requirement of the North
Methodology and complies with USDA Mega Regs. American customer. A number of shipping lines
service North America from Australia, and they
offer both direct and transshipment services to
STATE-OF-THE-ART PACKAGING AND SHELF LIFE
the East and West Coasts, with container and
conventional service. The average shipment and
The Australian meat industry recognized many discharge time by sea is 20 days to the West Coast
years ago that packing and delivery are two critical and 30 days to the East Coast. The days at sea
links in the beef supply chain, particularly for are perhaps the most important to the quality of
international customers. The processing sector Australian chilled beef primal cuts. During this
employs the latest packaging technologies to time, chilled, vacuum packaged cuts are allowed
ensure that Australian beef is delivered to export to age—a process that improves and enhances meat
markets in the same high quality condition in quality and tenderness. Sea freight is the most
which it left the packinghouse. Australian chilled popular form of transport for Australian beef
beef primal cuts are vacuum packaged to maintain to North America; however, air shipment is also
freshness and quality and to ensure extended shelf available, with discharge times of 18 hours to the
life. Strict temperature control is maintained West Coast and 21 hours to the East Coast.
throughout the delivery process, inhibiting
bacterial growth and giving Australian beef a shelf
life of up to 120 days.

7. AUSTRALIAN QUALITY ASSURANCE
*Cattlecare
- ON FARM FOR GRASS FED CATTLE
- COVERS MANAGEMENT, CHEMICALS AND LIVESTOCK
- BASED ON HACCP AND ISO 9002
- INDEPENDENTLY AUDITED
*National Feedlot Accreditation
>
- GRAIN FED CATTLE
- CONTROLS ON HEALTH AND PRODUCTION
- ALL EXPORT BEEF PRODUCED IN ACCREDITED FEEDLOTS
*Meat Safety Quality Assurance (MSQA)
- HACCP PROGRAM FOR MEAT PROCESSING FACILITIES
- SANITARY STANDARD OPERATING PROCEDURES
- MICROBIOLOGICAL TESTING SUPERVISED BY AQIS
*Packing, Shipping, Delivery
- LATEST PACKAGING TECHNOLOGY
- CONTAINERS SEALED BY GOVERNMENT (AQIS) INSPECTORS
- TEMPERATURE MONITORING THROUGHOUT SHIPPING
- RE-INSPECTED BY RELEVANT GOVERNMENT AUTHORITY AT
PORT OF ENTRY
AUSTRALIAN BEEF TRACEABILITY
*Property Identification Code (PIC)
- EACH RANCH HAS AN INDIVIDUAL EIGHT-DIGIT CODE ISSUED AND
ADMINISTERED BY THE GOVERNMENT
>
*Tail Tag System
- RANCHES HAVE PICS PRINTED ON CATTLE TAIL TAGS
- TAIL TAGS APPLIED TO CATTLE BEFORE LEAVING RANCH
- PICS SENT TO CENTRAL DATABASE TO MONITOR STATUS
AND AUTHENTICITY
*National Vendor Declaration (NVD)
- VENDOR FORM COMPLETED BY CATTLE OWNERS PRIOR TO SALE
- MANDATORY BY ALL PACKERS
- FORM INCLUDES DETAILS OF OWNER AND PIC
- EXPOSURE TO AGRICULTURAL AND VETERINARY CHEMICALS
DECLARED
- DISCLOSURE OF HORMONE GROWTH PROMOTANT USE DECLARED
- PENALTIES FOR DECLARATION OF FALSE INFORMATION
*National Livestock Identification System (NLIS)
- NEW PROGRAM ALLOWING PIC INFORMATION TO BE
STORED ELECTRONICALLY
- DATA TRANSFERRED TO CENTRAL DATABASE
- ULTIMATE WHOLE-OF-LIFE TAGGING SYSTEM
*Processing Plant
- PICS RECORDED
- CARCASSES TICKETED AND IDENTIFIED WITH PERTINENT
INFORMATION
- PIC NUMBERS CORRELATED WITH CARCASS TICKETS
- BOXED BEEF MATCHED TO PLANT PRODUCTION RECORDS
- ALL DATA HELD IN COMPANY DATABASES
- CONTAINER NUMBER FOR EXPORT MEAT RECORDED IN
GOVERNMENT DATABASE

8. ALL ABOUT AUSTRALIAN BEEF
Australian beef has the “natural advantage.” Our cattle graze on open
pasture and most are exclusively range fed. Australia has nearly 28 million
head of cattle, and our breeds are divided into two main varieties—temperate
breeds and tropical breeds.
Temperate breeds of cattle are generally European derived—breeds such as Hereford and
Angus. Cattle of this variety are most predominant in the southern parts of the country,
where the climate is milder and the land is rich, fertile and abundant in pasture.
Tropical breeds of cattle are generally derived from Bos Indicus type breeds, such as
Brahman and Droughtmaster. These breeds are ideal for Australia’s northern areas, which
are tropical with monsoon rains in the summer.
GRASS FED BEEF
In Australia, most cattle are raised and fattened exclusively on pasture.
Variations in seasonal and geographic factors influence the style and quality of
grass fed beef. Australian grass fed beef is lean. It is favored by many consumers
because it is healthy, low in fat and cholesterol, and contains higher levels of
Omega 3 fatty acids, which are thought to lower blood pressure and reduce the
risks of some cancers. This is principally why grass fed beef is spearheading a
“natural foods” revolution in North America, with demand growing in retail
and foodservice sectors.

9. IT STARTS
WITH THE
CATTLE
GRAIN FED BEEF
Grain fed beef is derived from cattle that have been fed on a nutritionally balanced, high energy finished
ration for a minimum specified number of days. This feeding regime results in a more consistent product
and enhanced marbling, which contributes to improved tenderness, juiciness and flavor. Grain fed beef
from Australia generally yields more consistent fat and meat color, to which North American operators
may be more accustomed. Typical feeding regimes in Australia are: short fed (100 to 150 days), medium
fed (150 to 200 days) and long fed (200+ days). Australian grain fed beef is highly regarded in many
export markets, and Australia has developed a reputation for producing some of the best grain fed beef
in the world.
LEAN MANUFACTURING BEEF
Australia produces an ample supply of lean manufacturing beef for further processing. Australian beef
continues to satisfy the demanding needs of processors and their customers in North America and around
the world. With its terrific versatility, Australian beef can be used to produce everything from hamburger
patties to coarse ground beef to meat balls, roast beef and pastrami, to name just a few.
Australian lean manufacturing beef has consistent fat-to-lean ratios (chemical lean) for manufacturing
packs, low micro counts and extremely low rejection rates. Australian manufacturing cuts are lean and
closely trimmed to specifications. Manufacturing cuts for further processing are available in both frozen
and chilled (fresh) form.

10. HOW TO BUY AUSTRALIAN BEEF
UNDERSTANDING THE AUS-MEAT LANGUAGE
Ordering Australian beef is simple and understanding the AUS-MEAT
language is the first step.
AUS-MEAT is an industry-funded organization responsible for establishing and maintaining Australian
meat specifications. The AUS-MEAT language is a uniform specification language for Australian meat
products that enables importers and wholesalers to accurately specify the meat product they wish to
purchase from an exporter or seller. The AUS-MEAT language is outlined in detail in the AUS-MEAT
Handbook of Australian Meat (HAM).
The AUS-MEAT language is based on product description and objective measurements of various
carcass traits, such as hot weight, fat depth, sex and age of the animal.
AUS-MEAT has assigned a distinct four-digit number—Handbook Of Meat, or HAM number—for
every primal cut and offal product. The category descriptions and HAM numbers are vital components
when ordering Australian beef.

11. Chiller assessment is conducted by qualified company personnel,
and company chiller assessment programs are regularly audited by
AUS-MEAT to ensure their integrity.
UNDERSTANDING THE EFFECTS OF AGE AND FEEDING ON CHILLER ASSESSMENT
7 6 5 4 3
LMC : LIGHT MEAT COLOR may indicate young cattle COLOR
DARKER
(especially slaughter veal and calves) THAN THE
6 CHIP
DMC : DARK MEAT COLOR may indicate cattle have 2 1C 1B 1A
been stressed prior to slaughter
9 8 7 6 5
LFC : LIGHT FAT COLOR may indicate cattle have been COLOR
fed grain rations DARKER
THAN THE
8 CHIP
YFC : YELLOWEST FAT COLOR may indicate cattle have been 4 3 2 1 0
grass fed (typically mature steers, bullocks or heifers )
AM : ABSENCE OF MARBLING may indicate cattle have been
grass fed
PM : PREVALENCE OF MARBLING may indicate cattle have been
fed grain rations
AUSTRALIAN MEAT QUALITY— CHILLER ASSESSMENT
TOTAL RIB FAT SUBCUTANEOUS RIB FAT Australian meat processors objectively measure
TRF RF
carcass quality using an industry program
called “chiller assessment.” This is principally
THICKNESS OF RIB FAT, SUBCUTANEOUS AND THICKNESS OF SUBCUTANEOUS RIB FAT, AT
how we “grade” carcasses. Chiller assessment
INTRAMUSCULAR, AT A SPECIFIC POINT ON A A SPECIFIC POINT ON A FOREQUARTER IN is used to objectively measure the quality
FOREQUARTER IN MILLIMETERS (MM). MILLIMETERS (MM).
characteristics of a beef carcass, allowing
*10MM = 3⁄4 INCH *10MM = 3⁄4 INCH the processor to accurately communicate the
characteristics of the carcass to a buyer. Chiller
FAT COLOR MEAT COLOR assessment enables the buyer to accurately
FC
COLOR OF INTRAMUSCULAR FAT LATERAL
MC specify the type of product desired.
Once carcasses have been chilled and before
COLOR OF THE RIB EYE MUSCLE. ASSESSED
TO THE RIB EYE MUSCLE. ASSESSED FROM FROM 1A (LIGHT) TO 7 (DARK).
0 (WHITE) TO 9 (YELLOW).
they are further processed, they can be chiller
assessed. Chiller assessors can evaluate the
following attributes at the rib eye:
MARBLING EYE MUSCLE AREA RIB FAT
MB EMA
MARBLING
EYE MUSCLE AREA
MEAT COLOR
FAT THAT IS DEPOSITED BETWEEN THE AREA OF THE RIB EYE MUSCLE IN SQUARE
INDIVIDUAL MUSCLE FIBRES OF THE CENTIMETERS (CM). FAT COLOR
LONGISSIMUS DORSI MUSCLE. ASSESSED
FROM 1 (LEAST) TO 6 (MOST). *1 SQUARE CM= 0.56 SQUARE INCHES

12. ORDERING AUSTRALIAN BEEF
THERE ARE THREE EASY STEPS TO ORDERING AUSTRALIAN BEEF
STEP 1: DEFINE THE CATEGORY OR ALTERNATE CATEGORY
As a first step to ordering Australian beef, you should let your supplier know the desired age and sex of
the cattle that will be processed into your desired beef cuts. This specification is known as the category.
There are two options available when defining the category. If you aren’t too concerned about the age of
the animal or the variability of meat quality, you can define beef by basic categories.
BASIC CATEGORIES
If you want... The category code is... What this means...
MEAT FROM CATTLE WITH NO ADULT TEETH.
VEAL V TYPICALLY, LESS THAN 70KG (154 LBS) DRESSED
WEIGHT. CAN BE MALE OR FEMALE.
MEAT FROM CATTLE WITH BETWEEN 0 AND 8
BEEF A ADULT TEETH. TYPICALLY, GREATER THAN 70KGS
(154 LBS). CAN BE CASTR ATED MALE OR FEMALE.
MEAT FROM CATTLE WITH BETWEEN 0 AND 8
BULL B ADULT TEETH. MUST BE UNCASTR ATED MALE.
However, if you are looking for meat that has been derived from animals of a certain age and therefore
exhibits less variance in quality, you can define meat by alternative categories. You will notice that the
criteria used to define alternate categories are more narrowly specified than those for basic categories.

13. ALTERNATIVE CATEGORIES
If you want... The category code is... What this means...
YEARLING BEEF OR -NO ADULT TEETH
YEARLING STEER Y OR YS -UP TO 18 MONTHS OF AGE*
-MAY BE MALE OR FEMALE IF Y, BUT MUST BE MALE IF YS
-0,1, OR 2 ADULT TEETH
YOUNG BEEF OR
-UP TO 30 MONTHS OF AGE*
YOUNG STEER YG OR YGS
-MAY BE MALE OR FEMALE IF YG, BUT MUST BE MALE IF YGS
YOUNG PRIME BEEF -BETWEEN 0 AND 4 ADULT TEETH
OR YOUNG PRIME YP OR YPS -UP TO 36 MONTHS OF AGE*
STEER -MAY BE MALE OR FEMALE IF YP, BUT MUST BE MALE IF YPS
PRIME BEEF OR -BETWEEN 0 AND 7 ADULT TEETH
PRIME STEER PR OR PRS -UP TO 42 MONTHS OF AGE*
-MAY BE MALE OR FEMALE IF PR, BUT MUST BE MALE IF PRS
-BETWEEN 0 AND 7 ADULT TEETH
OX (FEMALE) S -UP TO 42 MONTHS OF AGE*
-MUST BE FEMALE
OX (MALE) OR -BETWEEN 0 AND 8 ADULT TEETH
STEER S OR SS -MAY BE ANY AGE
-MUST BE MALE
-8 ADULT TEETH
COW C -OVER 42 MONTHS OF AGE*
-MUST BE FEMALE * Stated ages are approximate.
STEP 2: DEFINE THE PRODUCT SPECIFICATION
A product specification defines attributes of each product. When defining the specification to
your supplier, you might include the following:
• The cut name you wish to purchase
• The product or cut’s corresponding Handbook of Australian Meat (HAM) number
• Grass fed or grain fed
• Degree of marbling, fat color and meat color
• Fat depth, degree of trimming, whether various muscles and bones remain intact
or are removed
STEP 3: DEFINE OTHER REQUIREMENTS
Requirements not specifically related to the product specification should also be defined.
These requirements may include:
• Chilled or frozen product
• Packaging (vacuum packed, layer packed, multi packed, etc.)
• Price
• Quantity
• Shipping terms
• Delivery date

14. LABELING IDENTIFICATION
17
EXAMPLE OF EXPORT CARTON LABEL
1 16
All cartons of Australian beef are identified
2
with labels that carry detailed information
about the product. Carton labels display
10 15
3, 4 mandatory information required under
14
5 Australian Federal Government regulation.
6
This mandatory information is also
7 consistent with requirements of the United
8 States Department of Agriculture (USDA)
and Agriculture Canada for labeling of
9 13 imported beef products. In addition to the
mandatory information, Australian packers
may include optional information on the
11 12 label, allowing for further description of
the product for trade purposes.
1. Generic Statement: Boneless and identification of 9. Net Weight: Meat content of the carton less all
species. packing material and shown to two decimal places
2. EAN Bar Code: Bar code that has been developed in kilograms.
in compliance with the international meat industry 10. Carton Serial Number: Serial number is the same as
guidelines. shown in the bar code.
3. Carcass Identification: Category cipher, which identifies 11. Refrigeration Statement: “Keep Frozen” indicates that
carcass age and sex (*PR*). the product in the carton has been frozen from time
4. Product Identification: Primal cut cipher description of packing.
(STL – STRIPLOIN). 12. Country of Origin: This is an export requirement and is
5. Packaging Type: IW/VAC indicates that the product has applied to all cartons from export establishments.
been Individually Wrapped and Vacuum Packed. 13. AI Stamp: Australia Inspected stamp.
6. Primal Weight Range: Indicates that each primal cut in 14. Number of Pieces: Indicates the number of primal cuts
the carton is in the minimum/maximum weight range in the carton.
as shown on the label. 15. Batch Number: This is an in-house company
7. Packed-on Date: Indicates the day, month, year and identification number for a production batch for
time that the product was packed into the carton. product trace-back purposes when required.
8. “Best Before” Date: Indicates that packaged date is at 16. Company Code: In-house identification code for the
the end of the period for meat stored in accordance product in the carton.
with any stated storage condition. Meat marked with 17. Company Trading Name: Indicates the trading name of
“Best Before” date can be sold after that date, provided the packer of the product.
the meat is not damaged, deteriorated or perished.
Meat marked with “Used By” date is prohibited from
being sold after that date.

16. www.australian-beef.com
Meat & Livestock Australia
1401 K Street NW, Suite 602
Washington DC 20005
Telephone 202 521 2551
Facsimile 202 521 2699