FOREWORD                            Welcome to the:                Handbook of Australian Meat 7th Edition                ...
CONTENTSAUSTRALIAN RED MEAT INDUSTRY (GENERAL INFORMATION) lndustry Overview AUS-MEAT                                     ...
a,aee;l:lrn!r!I   AUSTRALIAN RED MEAT!T                   INDUSTRYtT             (General Information)tf,          AUSTRAL...
AUSTRALIAN RED MEAT INDUSTRY                               AUS.flIEAC                             Limited                 ...
I                                                                                                           Red   lleol ln...
Red   l4ml lndwlry                                                   mla                                                  ...
Red /r4eol   induslry                                AUS-MEAT LANGUAGE    IDENTIFYING CARCASE CATEGORY DESCRIPTIONS BY DEN...
Red   /ilnl   lnduslry                                                                                                    ...
Red /,4eot lnduslry               BOVINE _ ALTERNATIVE CATEGORIES (BULL)     DEf.ITITIOH                                  ...
CAPRTNE       - BASIC CATEGORY (GOATMEAT)   DENTITION                                DESCRIPTION                          ...
Red   lleot lndwlry  BOVINE CARCASE ASSESSMENT SCHEME                               (CHILLER ASSESSMENT LANGUAGE)         ...
MARBLINGThe AUS-MEAT Marbling system provides an                   Marbling is an assessment of the chilled carcase andind...
Red tltleal   lndwlry                     PACKAGING OF RED MEAT          l:-.::: ca;<agrng of red meat is crucialto the ov...
Red   /tleol lndutry                                                                                                      ...
Red l,rleol   lndwlry                                                    HOWTO                               USE       THE...
Red   lleol   lnduslry                                                                                                    ...
Red   lleol lndulry                    INDUSTRY PROGRAMS                      AUSTRALIAN GRAIN FED BEEF                  M...
,i€      Red /,4eol lnduslrY     @@                                                                                GS1 AUS...
Red /t/leol   lndwlry   .,.L               MEAT STANDARDS AUSTRALIA         Meat standards Australia (MSA") Beef Grading P...
Red   /iled lndulry                                                                                                       ...
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
AUSMEAT Handbook Australian Meat
Upcoming SlideShare
Loading in...5
×

AUSMEAT Handbook Australian Meat

14,394

Published on

AUSMEAT Handbook Australian Meat Phone Daniel +66 (0) 89 909 3178

0 Comments
7 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
14,394
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
785
Comments
0
Likes
7
Embeds 0
No embeds

No notes for slide

Transcript of "AUSMEAT Handbook Australian Meat"

  1. 1. FOREWORD Welcome to the: Handbook of Australian Meat 7th Edition (lnternational Red Meat Manual)ln developing the Handbook of Atlstralian Meat (lnternational RedMeat 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 Cief Executive Officer r.US-f,ilEAT Limited Nt{ lAAIvUar
  2. 2. CONTENTSAUSTRALIAN 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-21STANDARD BOVINE PRIMAL CUTS MUSCLE REFERENCE ,,22-32BEEF 33-61BEEF/VEAL FANCY MEATS & VARIETY ITEMSVEAL 71-82SHEEPMEAT 83-1 04SHEEPMEAT/GOATMEATFANCY MEATS & VARIETY ITEMS 1 05-1 08 109GOATMEATSTANDARD CARCASE TRIM REQUIREMENTS 111MAP OF AUSTRALIA
  3. 3. a,aee;l:lrn!r!I AUSTRALIAN RED MEAT!T INDUSTRYtT (General Information)tf, AUSTRALIAN RED MEAT INDUSTRY-e lndustry Overviewtt AUS-MEAT LANGUAGEe Species - Bovine - Caprine - Categories - Ovine andi Descriptions7 Bovine Carcase Assessment Scheme (Chiller Assessment Language)a Packaging Descriptions and Codesrt 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 PROGRAMSa Australian Grain Fed Beef - Minimum Standard Specificationsa Meat Standards Australia (MSA) - Beef Grading Standards GS1 (Australia) - Standards in the Australian Red Meat lndustry=a77zz
  4. 4. 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.
  5. 5. 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,Australias commitment to food safety, integrity andproduct quality compliments our focus on meeting thedemands of our international customers.To maintain Australias high product standards,the Ausiralian red meat industry and the AustralianGovernment have worked together to developstnngent standards and quality assurance systemsthrough the entire supply chain. These standardsand quality assurance systems are based on anassessment of risk and sound science to meet therequirements of our international customers, withindependently audited systems.Quality AssuranceA sectors of Australias Red Meat industry are All registered abattoirs are required to have qualifiedcurently 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 before3.rar.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; andProcessing Quality Assurance- ---:=-=^s "= 3"e of Australian Federal and Conduct ante-mortem and post-mortem healthS-:.= 3:,:--:-: ^lonitoring. detailed auditing inspections to ensure the safety and suitability of2: "=" :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,,enment legislation. Australia (DAFF) - www.affa.gov.auThe 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,,orlds SAFEM EAT - www.safemeat.com.au::s::"::- -- ?^,. s :l-s s::^.,,, :. l-e ISO 9001;2000:::-::-l ------:as:l l-a:. ass-ralce ts
  6. 6. Red l4ml lndwlry mla MFA.T & LIVESTOCK ALJsTRALIA Marketing Australian recl meat arouncl the world Australias 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 internationalt 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 Australias 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
  7. 7. Red /r4eol 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 the3-3: o. 3: permanent incisor teeth as an animal gets older. Dentition ranges from zero up to a maximum of elghtlerranent incisor teeth.Caiegories for allspecies are divided into BASIC CATEGORIES and ALTERNATIVE CATEGORIES. and ail havea unique coded cipher.BASIC CATEGORY AITERNATIVE CATEGORIESAnimals assessed for Basic Category ranging fromzero Alternative Categories are determined by grouplngpermanent incisor teeth and up to eight permaneni permanent incisor eruptions to indicate the progressiveincisor ieeth (0-B) are grouped as the following species: chronological age of animals. Alternative Categoryl for the species Bovine, Ovine, and Caprine are Bovine - (Beef/Veal, Bull) individually coded and identified by the application oft 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.
  8. 8. 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 ;
  9. 9. 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 Cacase 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 *
  10. 10. 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. CAPRAww 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: DOEryw 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: BUCK7ry 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
  11. 11. 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 clientsarosuppliers. 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 ltT::i
  12. 12. MARBLINGThe AUS-MEAT Marbling system provides an Marbling is an assessment of the chilled carcase andindication of the amount of marbling in beef . The MSA scored by comparing the proportion of marble fat tomarbling system provides an additional indication of meat at the surface of the assessment site which liesthe fineness of distribution and the size of marbling within the M. Iongissimus dorsi boundary. Marbling ispieces. The AUS-MEAT marbling evaluation system and assessed against the proportion of marbling to meatthe 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 marblingMarbling rs the fai that is deposited between muscle score 6 must hold a high marbling endorsement asfibres of the M. longissimus dorsi muscle. Marbling is well as holding the standard Chiller Assessmentassessed 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 MATURIryMaturity is an estimation of the development of aBeef carcase determined by the degree of ossificationof the dorsal spinous processes of the vertebrae,the fusing of the vertebrae, and the shape and colourof the rib bones.
  13. 13. 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 polythene 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 cipherlW. 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) ae ,,,apced and are flushed with a mixture of gases to remove the oxygen. The :a:/,s ae 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 cxyEen 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)
  14. 14. 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 - Etl 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=
  15. 15. 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 detaileds::,: :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), standardcescriptions 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 purchasers 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€crca: 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
  16. 16. 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, e9. 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=
  17. 17. Red lleol lndulry INDUSTRY PROGRAMS AUSTRALIAN GRAIN FED BEEF MINIMUM STANDARD SPECIFICATIONST"e Ar.rstralian Grain Fed cattle industry through the National Feedlot Accreditaiion Scheme. administers thecen fication and specification for minimum standards for Grain Fed Beef.CERTIFICATIONCaltle slaughtered and processed as Grain Fed must be sourced from afeedlot accredited with the National Feedlot Accreditation Scheme (NFAS)and audited by AUS-MEAT. All cattle from accredited feedlots must havethe necessary NFAS Delivery Documents at time of slaughter. AustralianQuarantine lnspection Services (AOIS) are the responsible organisationfor the admrnistration of declaration/documents on plant.AUS-MEAT is the organisation responsible for post-slaughter monitoringof Grain Fed product. Carcases eligible for Grain Fed Certification mustcomply 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
  18. 18. ,i€ Red /,4eol lnduslrY @@ GS1 AUSTRALIA Stanclards in the Australian Meat Industry representatives Food SafetY in todaYs 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 EANUCC &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 beimplementedintotheAustralianMeatlndustryThegroup 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 GSl Australia on 1300 366 033 or visiting wwwgsl 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"ctstnrough the distribution and wholesale chain as well companies in 155 as with developments internationally where the EANUCC 0rganisations representing over 1 million nations around the globe. system is also being adoPted. Some examples of EANUCC 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 EANUCC system is - bar code Figure 1: Carcase ticket with EANLICC 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-JUL02 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*uuni THE EAN.UCC SYSTEM Figure 3: EANIJCC 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
  19. 19. 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. INTEGRIryAll padicipants in the program are required to MSA CERTIFICATIONbe licensed. Licensees of the MSA Trade Marksand technology are required to have auditable MSA certified beef provides a consumerprocedures in place to prove proficiency to the guarantee of eating quality at three quality levelsMSA 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. wage & Guaranteed Tenderness:he cadon label or carton panel trade description "iormatjon the MSA grade, cooking method andage ng requirements. Licensed Enterprises ensure winat crccedures for use of the MSA descriptionsas :a: othe 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:^: - aeOe and Standards W
  20. 20. 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 :24: ond it is o qutde onlY, not o lrue increments of ten with the lowest being 100 and the rE-

×