Almost two decades of research and 700,000 consumer taste tests conducted by the world-leading Meat Standards Australia program has confirmed that stress-free cattle produce the best meat.
The beef eating quality grading system was launched in 1999, and takes into account all factors that affect eating quality from paddock to plate.
Graders assess a number of traits, which have been scientifically proven to affect eating quality including, ossification, marbling, ultimate pH, subcutaneous rib fat thickness, hump height and hot standard carcase weight.
Cuts receive either a ‘good every day quality’ (three stars), ‘premium quality’ (four stars) or ‘supreme quality’ (five stars) rating.
Only cuts that meet all of the MSA minimum requirements are identified as MSA graded.
To ensure the beef you buy meets your expectations every time, MSA registered producers and processors follow a strict set of guidelines around nutrition, handling, quality of life and product integrity.
To learn more about the steps that take MSA product from the paddock to your plate, watch the video below:
To find out more visit Meat Standards Australia.