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  • MSA beef
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MSA beef

MSA beef is a tenderness guaranteed grading program. All MSA graded beef is labelled with a guaranteed grade and recommended cooking method to identify beef eating quality according to consumers.

All participants in the program are licensed to use the Trademark and certify products via an approved Quality Management System in accordance with the MSA Standards Manual.

Grading
MSA certified graders collate information from the producer, supervise processing standards and collect individual carcase attributes using a uniform set of standards.

Individual beef carcase attributes collected include:

• breed content
• meat colour
• fat depth
• marbling
• maturity
• ultimate pH.
  

Results are allocated to the carcase including individual primal quality grades, days of ageing required and recommended cooking method.

Become a MSA registered producer

Download the MSA producer registration form (PDF,576KB).

Please note it can take up to 5 days for your registration to be processed once received.

MSA beef publications

Meat Standards Australia has a variety of publications available

For producers and processors 

The MSA beef Tips & Tools includes the following titles:

• What is MSA?
• MSA requirements for handling cattle
• How to supply beef in the MSA system
• The effects of tropical breeds of beef eating quality
• The effect of marbling on beef eating quality
• The effect of pH on beef eating quality
• How MSA beef is graded
• The effect of the pH temperature decline on beef eating quality
• How tenderstretch affects beef eating quality
• How ageing affects beef eating quality
• The effect of cooking on beef eating quality

MSA beef brochure (PDF, 1,650KB)
The A15 page booklet (pictured right) outlines the MSA beef program.

Buy and sell MSA cattle (PDF, 891KB)
A quick reference guide for producers, agents and buyers.

For End users (butchers, chefs, wholesalers)

NEW MSA beef order form for retailers (PDF, 307KB)
Retailers use this ordering guide and form to get MSA beef specific to your business requirements.

The A3 muscle seaming and cooking methods posters feature 6 major primals seamed into sub-primals with recommended cooking methods.

Muscle seaming and cooking methods poster 1  (PDF, 768KB)
Features rump, knuckle and topside primals and sub-primals

Muscle seaming and cooking methods poster 2 (PDF, 257KB)
Features chuck, blade & brisket primals and sub-primals

Beef cuts and cooking methods

Beef primal and subprimal cuts (PDF, 309KB)

How to cook a steak & beef cooking methods poster 
(PDF, 135KB)

To order a hard copy of a publication please call MSA on 1800 111 672 or email msaenquiries@mla.com.au