AUS-MEAT Means Quality The Australian meat industry strives for quality and consistency in its products, focussing on how customers can order what they want and get it. AUS-MEAT is the national organisation responsible for quality standards and specification of red meat. Importantly, it is a system for industry which is run on a day-to-day basis by people within the industry.

AUS-MEAT Language AUS-MEAT has established a nationally uniform description system for both meat and livestock including cattle sheep and goats. The AUS-MEAT Language is based on objective carcase measurements including the carcase trim, hot carcase weight, dentition (age), fat thickness and carcase shape which are carried out along the production chain and are identified by stamps, tickets or in some cases by carcase branding. It extends to primal cuts as specified in the "Handbook of Australian Meat" (H.A.M.). From the farmer on the land, to the abattoir or packer, importer, distributor, retailer and food service operator, the AUS-MEAT Language ensures you get what you want. Ordering using this language saves time, money and eliminates problems. For this reason, the AUS-MEAT Language has been adopted throughout the industry. To assist the meat industry in producing consistent, accurately described meat products to meet market requirements, AUS-MEAT has established specific and high accreditation standards for abattoirs, boning rooms and suppliers. All licensed export abattoirs and boning rooms must be accredited by AUS-MEAT. To be accredited, an establishment must operate with an approved quality assurance programme. Abattoir management use the AUS-MEAT language in all trading and must have on-site an AUS-MEAT accredited officer in charge of AUS-MEAT standards. AUS-MEAT plays a vital role as custodian of the system by regular audits of abattoirs and giving assistance to management to establish and maintain quality assurance programmes. As an aid to buyers of Australian meat, it is recommended that the required product is nominated with all relevant specifications expressed in terms of sex, age, weight range and fat depth range. Specific details such as the description of the cut items, supplementary specifications, fat content, packaging requirements and special labelling requirements are also necessary. Further information on any aspect of AUS-MEAT may be obtained by contacting: AUS-MEAT PO Box 1228 Coorparoo DC OLD 4151 Telephone: +61 7 3307 3333 Facsimile: +61 7 3307 3358

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