Meat Standards Australia
Meat Standards Australia (MSA) was developed by the Australian red meat industry to improve the eating quality consistency of beef and sheepmeat. The system is based on almost 700,000 consumer taste tests by over 100,000 consumers from nine countries and takes into account all factors that affect eating quality from the paddock to the plate.
MLA supports MSA program participants through creating opportunities for businesses to adopt eating quality principles.
Learn more about the MSA program by clicking on the links below or contact:
Phone: 1800 111 672
Upcoming MSA Meat Science Course
Want to learn more about the science behind your favourite cut of red meat?
Join the Meat Standards Australia team in Sydney from Monday, 21 November to Friday, 25 November, for the bi-annual MSA meat science course. The course will cover the scientific elements affecting the eating quality of red meat, from production through to consumer.
Dr John Thompson, formerly of the University of New England, and Beef CRC, and Dr Graham Gardner from Murdoch University will facilitate the course.
Or to check out the MLA events calendar follow this link.
For more contact Emma Boughen on 07 3620 5200 or email firstname.lastname@example.org.
Watch key MLA staff provide insights into new developments in MSA and how MLA intends to support producers to improve eating quality and open further opportunities.
MSA grading results for over 3.2 million cattle processed during 2014-15 have been analysed to understand what drives improvements in eating quality and compliance.
The inaugural MSA Excellence in eating quality awards recognised high performing MSA producers in each state throughout March and April 2016.
3.2 million lambs were processed using MSA pathways in 2015 through 20 licensed processors
Over 3,000 butchers, supermarkets and restaurants are licensed to promote MSA products in their business
The number of MSA registered producers and cattle graded are at new highs