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 800,000 consumer taste tests by more than 114,000 consumers from 11 countries and takes into account all factors that affect eating quality from the paddock to 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
Eating quality updates
With more than 3.5 million cattle and 4.1 million sheep processed via MSA pathways in 2018-19, the program delivered an estimated $198 million in additional farm gate returns to beef producers.
MSA grading results for more than 6.2 million cattle processed during 2017-19 were analysed to understand what drives improvements in eating quality and compliance.
Beef producers who consistently deliver superior eating quality beef are recognised at the MSA Excellence in Eating Quality series.
Over the past 20 years, since the program’s commercial release in 1998, 26.5 million cattle have been MSA graded and 37.2 million sheep have been processed following the MSA pathways.
Lean meat yield (LMY%) is an important profit driver for the lamb meat supply chain, however, increasing LMY% can reduce meat eating quality. Key points about this relationship are explored throughout the manual, with each chapter devoted to a specific sector of the supply chain.
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.
Over 3,000 butchers, supermarkets and restaurants are licensed to promote MSA products in their business
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