Red meat safety and quality

Australia is a world leader in meat and livestock food safety.

The red meat industry’s food safety reputation is built on a strong framework of legislation and industry and government programs.

The red meat industry and Meat & Livestock Australia have implemented measures along the supply chain to ensure the safety, quality and integrity of Australian beef, sheepmeat and goatmeat.

These measures are essential to ensure market access and demand for Australia's red meat products.

Ensuring the integrity of red meat

The Australian livestock industry is dedicated to upholding the integrity of its red meat products.

Rigorous systems and standards that protect product integrity exist throughout the entire red meat supply chain, including farms, feedlots, saleyards, transportation, processing and distribution. These standards and systems operate under independently audited quality assurance programs.

Livestock Production Assurance

Livestock Production Assurance (LPA) is a program that underpins the National Vendor Declaration and Waybill, which upholds Australia's reputation as a world leader in meat and livestock food safety.  LPA focuses on food safety management, which considers five key elements or areas of compliance, each with a food safety outcome aimed at ensuring meat from livestock is fit for human consumption.

National Livestock Identification System

The ability to trace livestock from property of birth to slaughter and beyond is crucial to the safety of red meat.  The industry has implemented the National Livestock Identification System (NLIS) - a system to ensure the quality and safety of beef, lamb, sheepmeat and goatmeat.

Meat Standards Australia

Meat Standards Australia (MSA) is a beef and sheepmeat eating quality program that predicts the tenderness of different cuts when cooked using different methods. Labels on red meat products show a guaranteed grade and recommended cooking method to identify eating quality, according to consumer perceptions.

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