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
Register for the upcoming MSA Meat Science Course
Learn about the science behind your favourite cut of red meat at the upcoming Meat Standards Australia Meat Science Course.
The biannual course, Facilitated by Dr John Thompson formerly of the University of New South Wales and Beef CRC, and Dr Graham Gardner from Murdoch University, covers all the scientific elements affecting the eating quality of red meat, from production through to the consumer.
Running from Monday, November 27 to Friday, December 1, the course will be held at the MLA Brisbane office (Level 2, 527 Gregory Tce, Fortitude Valley QLD 4006).
For more information, or to return your completed registration form email firstname.lastname@example.org or phone 07 3620 5217
The world-leading MSA eating quality program has continued to grow and deliver returns to farm gate in 2016-17, with more 2.7 million cattle and 5.7 million sheep presented for MSA grading during the last financial year.
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.
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
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