FOREWORDWelcome to the:

Handbook of Australian Meat 7th Edition(International Red Meat Manual)

In developing the Handbook of Australian Meat (International RedMeat Manual) AUS-MEAT wishes to acknowledge the support of thefollowing Australian Red Meat Industry partners, in particular:

• The Australian Meat Industry Language and StandardsCommittee

• Australian Meat Industry Council (AMIC)

• Meat and Livestock Australia (MLA)

This 7th edition update includes current Australian Industry Programsand an expanded list of product specifications and colour meatimages for all species and takes into account the wider range of tradedescriptions that have been adopted globally.

The Handbook of Australian Meat 7th Edition has been publishedas an "International Red Meat Manual" to facilitate the wider globalcustomer response to the use of accurate product descriptions ininternational trade.

7~Ian KingChief Executive OfficerAUS-MEAT limited

&//21lID

~ --Limitea

CONTENTSAUSTRALIAN RED MEAT INDUSTRY (GENERAL INFORMATION)

Industry OverviewAUS-M EAT 4AQIS 5Food Safety Programs 5Meat & Livestock Australia 6

AUS-MEAT LanguageBovine/Ovine/Caprine Categories and Descriptions 7-10Bovine Carcase Assessment Scheme (Chiller Assessment Language) 11-12Packaging Descriptions and Codes 13Carton Labelling Information 14How to use the Handbook of Australian Meat 15Check List Guide for Ordering Australian Red Meat.. 16

Industry ProgramsAustralian Grain Fed Beef Minimum Standard Specifications 17GS1 Australia 18Meat Standards Australia (MSA) 19-21

STANDARD BOVINE PRIMAL CUTS MUSCLE REFERENCE .....22-32

BEE F 33-61

BEEF/VEAL FANCY MEATS &.. VARIETY ITEMS 62-70

VEAL 71-82

SH EEPMEAT 83-104

SHEEPMEAT /GOATMEATFANCY MEATS &.. VARIETY ITEMS 105-108

GOATMEAT 109

STANDARD CARCASE TRIM REQUIREMENTS 110

MAP OF AUSTRALIA 111

Trfi

AUSTRALIAN RED MEATINDUSTRY

(General Information)

AUSTRALIAN RED MEAT INDUSTRY• Industry Overview

AUS-MEAT LANGUAGE• Species - Bovine - Ovine - Caprine - Categories and

Descriptions

• Bovine Carcase Assessment Scheme (Chiller Assessment Language)

• Packaging Descriptions and Codes

• Carton Labelling Information

• A Guide - How to Use the Handbook of Australian Meat

• Check List Guide for ordering Australian Red Meat

INDUSTRY PROGRAMS• Australian Grain Fed Beef - Minimum Standard Specifications

• Meat Standards Australia (MSA) - Beef Grading Standards

• GS1 (Australia) - Standards in the Australian Red Meat Industry

Red Meal Industry

AUSTRALIAN RED MEAT INDUSTRY

Limited

AUS-MEATAUS-MEAT the Organisation and the Role

in the Australian Meat Industry

STANDARDSAUS-MEAT develops, maintains and reviews accreditation standards inconsultation with the Australian Meat Industry. The standards are designed toprotect the reputation of AUS-MEAT, the integrity of the AUS-MEAT Languageand the interest of the Australian Meat and Livestock Industry in relation tosales, distribution and export of Australian Meat and Livestock.

ACCREDITATION PROGRAMSAUS-MEAT offers accreditation programs for abattoirs, boning rooms(packer Enterprises). All export abattoirs and boning rooms must be accreditedby AUS-MEAT under Federal Legislation.

Establishments wishing to be accredited by AUS-MEAT must implement anAUS-MEAT approved quality management system designed to ensureconsistency of quality and accurate product description.

To view a current listing of AUS-MEAT Accredited Establishments visit:

www.ausmeat.com.auRefer to AUS-MEAT Accredited Establishment Listing.

MONITORINGAUS-MEAT monitors accredited Enterprisesto determine their levels of compliance to theirapproved quality management system andto ensure each Enterprise is accurately usingthe AUS-MEAT Language and maintainingthe accreditation standards.

Red Meat Industry

AUSTRALIAN QUARANTINEINSPECTION SERVICES

A~Q;T~ Export meat processing plants in~ ~ Australia are required to operate

under the Export Control Act 1982.Under this Act, Export Control (Meat and MeatProducts) Orders 2005 provide the framework formeeting the detailed legislative requirements thatapply to export meat processing plants.

This Act governs all aspects of how meat is handledduring processing. Each export meat abattoir hasa veterinary officer from AQIS - the AustralianGovernment agency responsible for meat hygiene,safety regulation and certification - to verify that thelegislation is being correctly implemented.

FOOD SAFETY PROGRAMSAustralia's commitment to food safety, integrity andproduct quality compliments our focus on meeting thedemands of our international customers.

To maintain Australia's high product standards,the Australian red meat industry and the AustralianGovernment have worked together to developstringent standards and quality assurance systemsthrough the entire supply chain. These standardsand quality assurance systems are based on anassessment of risk and sound science to meet therequirements of our international customers, withindependently audited systems.

Quality AssuranceAll sectors of Australia's Red Meat industry arecurrently able to implement systems that operateunder independently audited Quality Assurance (QA)programs developed in partnership by the Australianindustry, government and other relevant bodies.

Processing Quality AssuranceA comprehensive level of Australian Federal andState Government monitoring, detailed auditingand verification processes form an integral part ofAustralian control systems. Elements of these systemsare subject to Australian Government legislation.

The Australian StandardAll export licensed processing plants operate underthe Australian Standard for hygienic production andtransportation of meat and meat products for humanconsumption (AS4696:2002) which is based on world'sbest practice and is consistent with the ISO 9001 :2000standard. HACCP-based quality assurance ismandatory for all Australian export abattoirs.

All registered abattoirs are required to have qualifiedinspectors stationed in each export meat abattoir to:

• Carry out daily hygiene inspections beforeoperations begin each day;

• Monitor quality assurance and meat safetythroughout the production process; and

Conduct ante-mortem and post-mortem healthinspections to ensure the safety and suitability ofproducts of human consumption.

Department of Agriculture Fisheries and ForestryAustralia (DAFF) - www.affa.gov.au

AUSTRALIAN Quarantine and Inspection Services(AQIS) - www.aqis.gov.au

Meat & Livestock Australia (MLA) - www.mla.com.au

SAFEMEAT - www.safemeat.com.au

~7rIi~. . . ." , ., If.) r.,.,mm,.,ht AII~-MFAT I Imltp.rl ::'005. ISBN 0 9578793 69. All nqhts reserved. 5

Red Meat Industry

ft1la~MEAT & LIVESTOCK AUSTRALIA

Marketing Australian red meat around the world

Australia's responsiveness to the needs of ourmarkets, and the successful marketing support forAustralian red meat products globally, ensure Australiaremains the largest red meat exporting country in theworld.

To build demand for Australian red meat, Meat &Livestock Australia (MLA) designs and deliversmarketing programs tailored to each market anddistribution channel.

Programs target trade, retail, food service, governmentand consumers, with the overall objectives ofincreasing market access, market share and sales ofAustralian beef, sheepmeat and goatmeat.

M LA interacts regularly with governments andvarious other organisations to defend and improveaccessibility of overseas markets for Australian redmeat products.

Trade shows are used to support suppliers,disseminate information about Australian red meat

products and also strengthen existing relationshipswith the industry in each market. Trade missions toAustralia are organised for importers and other tradecontacts to familiarise and introduce internationalindustry players to Australian production systems.First hand experience, combined with structured tradeeducation activities, strengthens user loyalty andenables new business opportunities.

Our cooperative branding program with exportersand importers is enjoying success around the world,and MLA continues to train butchers and retailers toensure Australian red meat is prepared and presentedfor consumers in the best possible way.

In-store displays are held in supermarkets and butchershops and point-of-sale material designed for specificcountries educates consumers and encourages them tobuy Australian red meat. These various activities workto support Australia's red meat export sales, buildinglong-term trade loyalty and consumer demand.

For more information about what MLA is doing in your region, contact your MLA regional office.

EuropeNCI Business Center, 149 Avenue LouiseBox 24,1050 Brussels, BelgiumPh: +32 2 535 7558, Fax: +32 2 535 7563Enquiries: europe@mla.com.au

South East Asia / ChinasLevel 1, 165 Walker Street,North Sydney NSW 2060, AustraliaPh: +61 294639147, Fax: +61 294639226Enquiries: seachinas@mla.com.au

North AmericaSuite 602, 1401 K Street, NWWashington DC 20005, USAPh: +1 202 521 2551, Fax: +1 202 521 2699Enquiries: nthamerica@mla.com.au

Korea11th Floor, Kyobo Building1, Chongro, 1-kaChongro-ku, Seoul 110714,Republic of KoreaPh: +82 2 720 7091, Fax: +82 2 733 8337Enquiries: korea@mla.com.au

JapanWorld Trade Centre BuildingPO Box 29, Trade Centre2-4-1 HamamatsuchoMinato-Ku, Tokyo 105-6112, JapanPh: +81 33435 6300, Fax: +81 33438 1677Enquiries: japan@mla.com.au

Middle East / Africa5th Floor, Yateem CentreAlmutanabi RoadManamaBahrainPh: +973 17 22 30 03, Fax: +973 17 22 53 94Enquiries: mea@mla.com.au

ChinaMeat and Livestock AustraliaBeijing Representative Office20 I Oriental Kenzo Office BuildingNo. 48 Dongzhimenwai StreetDongcheng District, BeijingChina 100027Ph: +86 1084549377Fax: +86 10 8454 9296

___7t1iHAM © Copyright AUS-MEAT Limited 2005, ISBN 0 9578793 69. All rights reserved.

Red Meat Industry

AUS-MEAT LANGUAGEIDENTIFYING CARCASE CATEGORY DESCRIPTIONS BY DENTITION

(BASIC AND ALTERNATIVE)AUS-MEAT has utilized the objective carcase measurements, in particular dentition, to form Basic and AlternativeCa egory descriptors for Bovine (Veal/Beef/Bull), Ovine (Lamb/Mutton/Ram) and Caprine (Goat). Dentition is theeruption of permanent incisor teeth as an animal gets older. Dentition ranges from zero up to a maximum of eightpermanent incisor teeth.

Categories for all species are divided into BASIC CATEGORIES and ALTERNATIVE CATEGORIES, and all havea unique coded cipher.

BASIC CATEGORYAnimals assessed for Basic Category ranging from zeropermanent incisor teeth and up to eight permanentincisor teeth (0-8) are grouped as the following species:

• Bovine - (BeefNeal, Bull)• Ovine - (Lamb/Mutton/Ram) and

• Caprine - (Goat).

ALTERNATIVE CATEGORIESAlternative Categories are determined by groupingpermanent incisor eruptions to indicate the progressivechronological age of animals. Alternative Categoryfor the species Bovine, Ovine, and Caprine areindividually coded and identified by the application ofa unique category cipher that describes the sex of theanimal represented under that species description.

BOVINE - BASIC CATEGORIES (VEAL / BEEF / BULL)

DENTITION DESCRIPTION CATEGORY tCIPHER

0VEAL - Female or castrate or entire male bovine that:

• Has no evidence of eruption of permanent incisor teeth. VEAL * V *

~

• Weighs no more than 150kg (HSCW). Optional Veal classes:• In males after SSC assessment shows no evidence of SSC. Refer Veal section• Shows youthfulness and Veal colour (Veal meat colour must

not exceed the AUS-MEAT Veal colour standard V5).

0-8 BEEF - Female or castrate or entire male bovine that:

~• In males shows no evidence of Secondary Sexual BEEF * A *

Characteristics (SSG). OR

~

• Dentition range for this category is 0 to 8 permanent BEEFincisor teeth.

BULL - Derived from entire or castrate male bovine

0-8 animals showing signs of Secondary Sexual Characteristics(SSG).

~

• (SSG) in bovine are defined by the following welldeveloped aspects:

BULL * B *• Muscles on the neck and shoulder.• Inguinal canal and prominent erector muscle

~

• Penis stub.• Pubic tubercle.

Exposed area of M. semimembranosus muscle-triangularand, relatively scarce scrotal fat and dark muscle colour.

• SSC: Secondary Sexual Characteristics

j"f17' tel r.nnvrinht Al IS-MFAT I imit"d 2005. ISBN 0 9578793 69. All riahts reserved. 7

Red Meal Industry

BOVINE - ALTERNATIVE CATEGORIES (BEEF)

• Chronological age as shown is approximate only

DENTITION DESCRIPTION CATEGORY tCIPHER

0 Carcase is derived from castrate or entire male bovine that: YEARLING STEER

~

• Has 0 permanent incisor teeth.* YS *• Has no evidence of Secondary Sexual Characteristics

(SSG). * Up to 18 months

0 Carcase is derived from female, castrate or entire male YEARLING BEEF

~

bovine that:* Y *• Has 0 permanent incisor teeth.

• Has no evidence of Secondary Sexual Characteristics (SSG). * Up to 18 months

0-2 Carcase is derived from castrate or entire male bovine that: YOUNG STEER~ '\ffi1JIJ/ • Has no more than 2 permanent incisor teeth. *YGS*

~ • Has no evidence of Secondary Sexual Characteristics (SSG).* Up to 30 months

0-2 Carcase is derived from female, castrate or entire male YOUNG BEEFbovine that:

~ '\\I\~JyIJ • Has no more than 2 permanent incisor teeth. *YG*~ • Has no evidence of Secondary Sexual Characteristics (SSG). * Up to 30 months

0-4 Carcase is derived from castrate or entire male bovine that: YOUNG• Has no more than 4 permanent incisor teeth. PRIME STEER

~ ~\17,U/i • Has no evidence of Secondary Sexual Characteristics * YPS *'C7 (SSG).* Up to 36 months

0-4 Carcase is derived from female, castrate or entire male YOUNGbovine that:

~ ff!!J • Has no more than 4 permanent incisor teeth. PRIME BEEF• Has no evidence of Secondary Sexual Characteristics * YP *

(SSG). * Up to 36 months

0-7 Carcase is derived from castrate or entire male bovine that: PRIME STEER

~~

• Has no more than 7 permanent incisor teeth. * PRS *• Has no evidence of Secondary Sexual Characteristics (SSG).

* Up to 42 months

0-7 Carcase is derived from female, castrate or entire male PRIME BEEFbovine that:

~ ~• Has no more than 7 permanent incisor teeth. * PR *• Has no evidence of Secondary Sexual Characteristics (SSG). * Up to 42 months

0-7 ox - Carcase is derived from female (only) bovine that: OX * 5 *

~ ~• Has no more than 7 permanent incisor teeth. * Up to 42 months

0-8 ox - STEER - Carcase is derived from castrate or OX * 5 * or

~~

entire male bovine that:STEER * 55 *• Has up to 8 permanent incisor teeth.

• Has no evidence of Secondary Sexual Characteristics (SSG). * Any age

0-8 Carcase is derived from female bovine that: COW * C *~ \U.1TUJ. • Has 8 permanent incisor teeth.

~* All ages

1,/iH -1 \, © CODvriqht AUS-MEAT Limited 2005. ISBN 0 9578793 69. All ri(:lhts reserved.

Red Meat Industry

BOVINE - ALTERNATIVE CATEGORIES (BULL)

DENTITION

o~

0-2

~

0-2

~

DESCRIPTION

Carcase derived from entire male not assessed for SSC.• Has no evidence of eruption of permanent incisor teeth.• Carcase weighs more than 150kg *(HCSW).

Carcase derived from entire male not assessed for SSC.• Has no evidence of eruption of more than 2 permanent

incisor teeth.• Carcase weighs more than 150kg *(HCSW).

Carcase derived from castrate or entire male bovine that:• Has no evidence of eruption of more than 2 permanent

incisor teeth.• Show signs of Secondary Sexual Characteristics (SSe).• Carcase weighs more than 150kg *(HCSW) .

CATEGORY tCIPHER

YEARLINGENTIRE * YE *

YOUNG ENTIRE*YGE*

YOUNG BULL* BYG *

• (HSCW) Hot Standard Carcase Weight.

OVINE - BASIC CATEGORIES (SHEEPMEAT)• Chronological age as shown is approximate only

DENTITION

oV1 - 8

~

1 - 8

~

DESCRIPTION

LAMB - female, castrate or entire male animal that:

• Has 0 permanent incisor teeth.

MUTTON - female or castrate male animal that:• Has at least one (1) permanent incisor tooth.• In male has no evidence of Secondary Sexual

Characteristics (SSe).

RAM - Entire or castrate male that shows SecondarySexual Characteristics (SSe).

• Entire male has evidence of at least one (1) permanentincisor tooth.

CATEGORY tCIPHER

LAMB * L ** 12 months (approx.)

MUTTON* M *

* Over 10 months

RAM * R ** Over 10 months

OVINE - ALTERNATIVE CATEGORIES (SHEEPMEAT)

DENTITION

oV1 - 2

~~

1 - 8

~

DESCRIPTION

Carcase derived from female or castrate male ovine that:

• Has 0 permanent incisor teeth (in addition):• Has no eruption of permanent upper molar teeth.

Carcase derived from female or castrate male ovine that:

• Has 1 but no more than 2 permanent incisor teeth.• In male has no evidence of Secondary Sexual Characteristics

(SSe).

Carcase derived from female ovine that:

• Has 1 or more permanent incisor teeth.

Carcase derived from castrate male ovine that:

• Has 1 or more permanent incisor teeth.• Has no evidence of Secondary Sexual Characteristics (SSe).

_____7r1i~ © C' S . . .( f'.I ~ " c oDvnaht AU -MEAT Limited 2005, ISBN 0957879369. All nghts reserved.

CATEGORY tCIPHER

YOUNG LAMB* YL *

* Up to 5 months only

HOGGET * H * orYEARLING MUTTON* 10 to 18 months

EWE MUTTON* E *

* Over 10 months

WETHER MUTTON* W*

* Over 10 months

9

Red Meat Industry

CAPRINE - BASIC CATEGORY (GOATMEAT)

DENTITION

0·8DESCRIPTION

GOAT - Any caprine animal.

CATEGORY ICIPHER

GOAT * G *

CAPRINE - ALTERNATIVE CATEGORIES (GOATMEAT)

DENTITION

o

V1 • 2

0·8

V0·8

V')

DESCRIPTION

Carcase derived from female or male caprine that:• Has 0 permanent incisor teeth (in addition):• In male shows no evidence of Secondary Sexual

Characteristics (SSG).• CHEVON can be used as an optional description for this

category.

Carcase derived from female or castrate male caprine that:

• Has 1 but no more than 2 permanent incisor teeth.• In castrate male has no evidence of Secondary Sexual

Characteristics (SSG).• CHEVON can be used as an optional description for this

category.

Carcase derived from female caprine that:

• Has up to 8 permanent incisor teeth.

Carcase derived from castrate or entire male caprinethat:

• Has up to 8 permanent incisor teeth.

• Has no evidence of Secondary Sexual Characteristics (SSG).

Carcase derived from male caprine that:

• Has up to 8 permanent incisor teeth.• Shows Secondary Sexual Characteristics (SSG).

CATEGORY ICIPHER

KID*GK*

CAPRA*GC*

DOE*GD*

GOAT WETHER*GW*

BUCK*GB*

OPTIONAL - SUPPLEMENTARY SPECIFICATION CAPRElTODENTITION

o

DESCRIPTION

Kid Goat definition may as an option be alternativelydescribed as "CAPRETTO" but the carcase must meet thefollowing requirements:

• Be within the following weight classes (HSCW):- class 6 - up to 6 (kg)- class 8 - over 6 and up to 8 (kg)- class 10 - over 8 and up to 10 (kg)- class 12 - over 10 and up to 12 (kg)

• Have pale pink meat colour of the internal flank muscle.• In male shows no evidence of Secondary Sexual

Characteristics (SSG).

--:-1i:/i. # 1M r- ....•.••••..;•.•"'~ AI Ie UCAT I ;I"'r"litor! "nnt; I~QI\I n Q"7R7Q~ ~Q All rinht~ rAsArvp.rl.

CATEGORY ICIPHER

CAPRETTOKID

*GK*

Red Meat Industry

BOVINE CARCASE ASSESSMENT SCHEME(CHILLER ASSESSMENT LANGUAGE)

Chiller Assessment was developed to enable AUS-MEAT accreditedEnterprises to assess, grade or class carcases using a uniform set ofstandards under controlled conditions. The scheme provides a means ofdescribing meat characteristics and of classifying product prior to packag-ing. These characteristics include the colour of meat and fat, the amountof marbling, eye muscle area, the rib fat and the maturity of the carcase.

Assessments are made by qualified assessors and results are allocatedto the carcase and provide a means of (carcase) selection according toindividual contract specifications.

The AUS-MEAT Chiller Assessment Language is only available to AUS-MEAT accredited Enterprises, their clientsand suppliers.

BEEFand VEAL - MEAT COLOURMeat Colour is the predominant colour of the rib eye muscle (M. longissimus dorsi). Meat colour

(Beef and/or Veal) is assessed on the chilled carcase at the bloomed rib eye muscle area (M. longissimusdorsi) and is scored against the AUS-MEAT colour reference standards.

BEEF MEAT COLOUR

o EJ<-----...1

1

C 1111L-----.J

?Colourdarker

than the6 chip

Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.

VEAL MEAT COLOUR

uEJEJ V41Colours displayed show the darkest colour of each grading

and it is a guide only, not a true representation.

FATCOLOURFat colour is the intermuscular fat lateral to the rib eye muscle. It isassessed on the chilled carcase and scored against the AUS-MEAT fatcolour reference standards. Fat colour is assessed by comparing theintermuscular fat colour lateral to the M. longissimus dorsi and adjacentto the M. iliocostalis and is scored against the AUS-MEAT Fat Colourreference standards.

Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.

~J11fl© Copvriqht AUS-MEAT Limited 2005, ISBN 0 9578793 69. All rights reserved. 11

Red Meat Industry

MARBLING

The AUS-MEAT Marbling system provides anindication of the amount of marbling in beef. The MSAmarbling system provides an additional indication ofthe fineness of distribution and the size of marblingpieces. AUS-MEAT Marbling reference standardsand MSA marbling reference standards can be used inharmony to provide more detail about the product.

Marbling is the fat that is deposited between musclefibres of the M. longissimus dorsi muscle. Marbling isassessed and scored against the AUS-MEAT Marblingreference standards.

Marbling is an assessment of the chilled carcase andscored by comparing the proportion of marble fat tomeat at the surface of the assessment site which lieswithin the M. longissimus dorsi boundary. Marbling isassessed against the proportion of marbling to meatdepicted in the Marbling reference standards.

Chiller Assessors who assess marbling above marblingscore 6 must hold a high marbling endorsement aswell as holding the standard Chiller Assessmentqualification.

RIB FAT MEASUREMENT(SUBCUTANEOUS RIB FAT MEASUREMENT)

Subcutaneous Rib Fat measurement is a measurement in millimeters ofthe thickness of subcutaneous fat at a specified rib.

TOTAL RIB FAT MEASUREMENTTotal Rib Fat measurement is a measurement in millimetres of thethickness of subcutaneous fat and intermuscular fat at the specified rib.

CARCASE MATURITYMaturity is an estimation of the development of aBeef carcase determined by the degree of ossificationof the dorsal spinous processes of the vertebrae,the fusing of the vertebrae, and the shape and colourof the rib bones.

1')

Maturity image examples are MSA Standards

Red Meat Industry

PACI<AGING OF RED MEATCorrect packaging of red meat is crucial to the overall quality and shelf life of the product,

which in turn affects the return to the customer/importer. The polythene covering (sheet or bag) must be ofa size to adequately secure the meat content for exposure to outer contamination or freezer damage.

The methods of packaging and symbols are outlined.

INDIVIDUAllY WRAPPED (IW)

Indicates that the meat cut has been individually wrapped in an approvedmaterial, such as a sheet, stock netting or bag. These are most commonlyused on larger primal cuts. Individually Wrapped uses the cipher 'IW'.

LAYER PACKED (lP)

Indicates the product is packed into a carton containing two or more layersof meat with each layer separated by an approved material. Layer packedmeat is most commonly used to layer small cut items (e.g. Flank Steaks orBackstraps). Layer Packed uses the cipher 'LP'.

MULTI WRAPPED (MW)

Multi Wrapped indicates the meat has been packed in a single bag orcovering and contains two or more cut items. This method is most commonlyused for small and medium sized primal cut items (e.g. Chuck Tenders -Lamb Racks). Multi Wrapped uses the cipher 'MW'.

TRAY PACKED (TP)

Tray packed meat is when the meat is packed into an open container ortray, and covered with a film. This is mainly used in smaller primal cuts orportioned meat. Tray Packed uses the cipher 'TP'.

MODIFIED ATMOSPHERE PACKED (MAP)

Modified Atmosphere Packed indicates that packs (primal cuts or retail ready tray)are wrapped and are flushed with a mixture of gases to remove the oxygen. Thepacks are impermeable to gases and retain the modified gas atmosphere aroundthe meat to preserve the meat quality and shelf life by restricting the amount ofbacteria growth. Modified Atmosphere Packed uses the cipher "MAP".

VACUUM PACKED (VAC)

Vacuum Packed involves the removal of air and oxygen from the packaging. Thiscreates a vacuum and assists in the preservation of meat and improvement inmeat quality due to the lack of oxygen around the meat that promotes bacterialgrowth. Vacuum packing is adapted to all methods of packaging, including:

• Individually Wrapped - Vacuum Packed (IWNAC)• Layer Packed - Vacuum Packed(LPNAC)• Multi Wrapped - Vacuum Packed (MWNAC)• Tray Packed - Vacuum Packed (TPNAC)

r-7tIi~. . . .u ~ ., © CODvnoht AUS-MEAT Limited 2005. ISBN 0 9578793 69. All nqhts reserved. 13

Red Meat Industry

LABELLING INFORMATIONA label is applied on cartons of packaged meat identifying

the product and traceability aspect.

1

2

34

5

6

7

8

910

1112

BONELESS BEEF ANY MEAT WORKS Co 32307PRODUCT OF AUSTRALIA LONG FLAT ROAD*YG* STRIPLOIN ANYTOWN NSW 6 PCWEIGHT RANGE 4kg - 5kgIWNAC KEEP REFRIGERATED

PKD ON 17-APR-2004 17:26

19

18

17

16

13

15

14

1. Generic: Statement Bone-in or Boneless andidentification of species.

2. Country of Origin: This is an export require-ment and is applied to all cartons from exportestablishments.

3. Carcase Identification: Category cipher whichidentifies the Carcase age and sex (*YG*) orYOUNG BEEF.

4. Product Identification: Primal cut description(e.g. STRIPLOIN) as shown in the Handbook ofAustralian Meat. Common code cipher can be appliedfor customer country requirements (e.g. *STL*).

5. Primal Weight Range: Indicates that each primalcut in the carton is the minimum / maximum weightrange as shown on the label.

6. Packaging type: IW/VAC indicates that theproduct has been Individually Wrapped andVacuum Packed.

7. GS1 - EAN·UCC 128 Bar Code: Bar code thathas been developed and compliant with theinternational meat industry guidelines.

8. Packed on date: Indicates the day, month, yearand time that the product was packed into thecarton.

9. "Best Before" date: Means the packaged dateis at the end of the period for meat stored inaccordance with any stated storage condition.Meat marked with "best before" date can continueto be sold after that date provided that the meatis not damaged, deteriorated or perished. Meatmarked with "use by" date is prohibited frombeing sold after this date.

10. Net Weight: Meat content of the carton less allthe packing material and shown to two decimalplaces in kilograms and in some cases duelweights are shown in kilograms and pounds.

11. Batch number: This is an in-house companyidentification number for a production batch forproduct trace back purposes when required.

12. Carton serial number: Serial number is thesame as shown in the bar code.

13. Halal Approved: Indicates that the product hasbeen ritually slaughtered and certified by anapproved Islamic organisation.

14. Establishment number: Plant registeredEstablishment number.

15. AI Stamp: Australia Federal Government Inspectedstamp.

16. Refrigeration Statement: Keep Chilled /Refrigerated indicates that the product in thecarton has been held in a controlled chilledcondition from time of packing.

17. Number of Pieces: Indicates the number ofprimal cuts in the carton.

18. Company Code: In-house identification code forthe product in the carton.

19. Company trading name: Indicates the name ofthe packer of the product.

Other Label requirements: MSA: Beef only - EU.High Quality Beef Labelling requirements for EUand other importing country requirements.

147t1i

H~ If © Copyriqht AUS-MEAT Limited 2005. ISBN 0 9578793 69. All rights reserved.

Red Meat Industry

HOW TO USETHE HANDBOOI( OF AUSTRALIAN MEAT

The Handbook of Australian Meat is designed to enable Export-ers and Importers of Australian product to communicate detailedspecifications and descriptions of red meat items using the samecommon Language.

AUS-MEAT has assigned a distinct four-digit number for everyprimal cut specification and offal product derived from beef, veal,sheep and goat. Primal cuts are a muscle, or group of muscles,(Bone in or Boneless) which are defined by detailed cuttinglines using objective measurements (e.g. rib number), standarddescriptions and directions.

How to read and understand the Handbook Of Australian Meat Specification.

Unique Product Code NumberIndicating Cut Name - Side

Meat ImageReflects accurate cutting linesto detailed specification.

Product DescriptionNameof the productcut or item.

Carcase is split into Sides down the length dividing the spinalcolumn. Carcase trim must comply with all government hygieneregulations that passes a carcase fit for human consumption andwith the Australian meat industry agreed minimum trim requirements.For further details of the minimum trim standard definition for beefcarcase see page 110 or visit the AUS·MEAT web site.Point requiring specification:• Variations to minimum trim standard definition

(buyer/seller agreed variation).

Skeletal ShadedAreaIndicates thelocation of theproduct.

ITEM NO.1000

HINDQUARTER 1010Hindquarter is prepared from a Carcase Side by the separationof the Hindquarter and Forequarter by a cut along the specifiedrib, at right angles to the vertebral column through to the ventralportion of the Flank.Points requiring specification:

• Rib number r~~~:;1· O"",,,m "j

Points requiring specificationAdditional criteria that can be used to specify apurchaser's requirements for a specific product item.

ITEM NO.1010 (3-rib) 1015 (8-rib)1011 (O-rib) 1016 (4-rib)1012 (I-rib) 1017 (6-nb)1013 (2-rib) 1018 (9-rib)1014 (7·rib) 1019 (10-rib)

Item No.Item numberis reference tospecificationdetails andrib numbervariations.

This 7th Edition of the Handbook of Australian Meat contains a selected list of detailed product specificationsand codes but it is by no means a full comprehensive list of products registered with AUS-MEAT.

Further details on Australian Meatspecifications and product code listings can

be obtained by contacting AUS-MEAT at:ausmeat@ausmeat.com.au

or visit the web site at www.ausmeat.com.au

Australian Meat Industry Stakeholderscan access the Handbook Library Database by

becoming an AUS-MEAT On Line Member.For more details contact AUS-MEAT at

ausmeat@ausmeat.com.au

Trli1-/1 H © CODvriaht AUS-MEAT Limited 2005. ISBN 0 9578793 69. All riahts reserved. 15

Red Meat Industry

CHECI( LIST GUIDE FORORDERING AUSTRALIAN RED MEAT

When ordering Australian Red Meat cut items from the Handbook of Australian Meatthe following check list should be considered.

V SPECIES AND CATEGORY:Select the species and Category (Basic or Alternative) that you require: ego Beef / Veal/Bull/Lamb /Mutton / Goat. (See Species and Category listing)

PRODUCT ITEM:Select the product from the Handbook of Australian Meat by cut item description and unique productcode number.

V ADDITIONAL REQUIREMENTS:List from the specifications details, e.g. Points requiring specification: fat depth, rib numbers, fat/leancontent, trim variation, muscle content variation.

V WEIGHT OF PRODUCT:Specify carcase or cut item minimum and maximum weight range or bulk pack even weight.

V SPECIAL PROCESS:Halal certified product, EU - High Quality Beef.

V QUALITY REQUIREMENTS:Meat/Fat Colour Assessment, Marbling Assessment, MSA Graded, Grain Fed Certification, Aged fora specified period .

• ~ CONDITION OF PRODUCT:Ii"'" Fresh/Chilled or Frozen.

PACKAGING REQUIREMENTS:Specify - how the product is contained i.e. Vacuum Packed (VAG) -Individual Wrapped in plastic (IW)-Layer Packed (LP) and specify that the wrapping be secure with no exposure of meat or entrapmentof polythene in frozen meat. (See list of packaging methods available)

V SPECIAL LABELLING REQUIREMENTS:Specify details in addition to the mandatory information, i.e. other language details included, e.g. BestBefore date.

V SPECIFY THE QUANTITY OF YOUR ORDER:Ensure that the quantity of your purchase is verified.

V VERIFICATION:To ensure that the specification items on your order are correct, request the details of the order beverified by the supplier.

V TRANSPORTATION / DELIVERY:Stipulate Transportation and delivery requirement details.

Red Meat Industry

INDUSTRY PROGRAMSAUSTRALIAN GRAIN FED BEEF

MINIMUM STANDARD SPECIFICATIONSThe Australian Grain Fed cattle industry through the National Feedlot Accreditation Scheme, administers thecertification and specification for minimum standards for Grain Fed Beef.

CERTIFICATIONCattle slaughtered and processed as Grain Fed must be sourced from afeedlot accredited with the National Feedlot Accreditation Scheme (NFAS)and audited by AUS-MEAT. All cattle from accredited feedlots must havethe necessary NFAS Delivery Documents at time of slaughter. AustralianQuarantine Inspection Services (AQIS) are the responsible organisationfor the administration of declaration/documents on plant.

AUS-MEAT is the organisation responsible for post-slaughter monitoringof Grain Fed product. Carcases eligible for Grain Fed Certification mustcomply with the following criteria for meat quality assessments.

GRAIN FED - SYMBOL - GF

• Number of days on feed: 100 days• Age of animal (Dentition): 6 permanent incisor teeth

(maximum) except where carcases with thoracic vertebraeare only partially ossified.

• P8 Fat depth (mm): 7 mm (minimum)• Meat Colour Score: 1 a-b-c - 3• Fat Colour Score: 0 - 3

BONE4N BEEF ANY MEJ••(01 )99327111 058793(31 02)OOl856( 13)(

*YGs* SHORTLOINGF IWNACAssessment Site 516 RibMB:2-6 Me:la-3 Fe:1-3

Pkd On 17·APR-2002 17:2611C'.o Q" in l'll.V_')'VY)

Feed RationCattle must have been fed in a feedlot for not less than 100 days, and for not less than 80 daysof that, on a nutritionally balanced ration of a recognised high energy feed of which grain is thehighest single component. Rations must have an average metabolisable energy (ME) contentgreater than 10 megajoules (MJ) per kilogram of dry matter.

GRAIN FED YOUNG BEEF - SYMBOL - GFYG

• Number of days on feed: 70 days (Females not less than60 days)

• Age of animal (Dentition): 0 to 2 permanent incisor teeth• P8 Fat depth (mm): 5 mm (minimum)• Meat Colour Score: 1 a-b-c - 3• Fat Colour Score: 0 - 3

iUDIiI(01 )99327111 058793(3102)OO1856(13~

*YG* STRIPLOINGFYG IWNACAged 14 days~ight Range5 - 7 kg

Pkd On 17-APR-2003 17:26

Feed RationCattle must have been fed in a feedlot for not less than 70 days, and (females for not less than 60days) and not less than 50 days of that, on a nutritionally balanced ration of a recognised high energyfeed of which grain is the highest single component. Rations must have average metabolisableenergy (ME) content greater than 10 megajoules (MJ) per kilogram of dry matter.

,jj~f © Copvriaht AUS-MEAT Limited 2005. ISBN 0957879369. All riqhts reserved. 17

Red Meat Industry

GS 1 AUSTRALIAStandards in the Australian Meat Industry

Figure 1: Carcase ticket with EAN.UCC - 128 bar code

GS1 Australia in conjunction with meat industry representativesincluding, AUS-MEAT, AQIS, Food Science Australia, Meat &Livestock Australia, and the Australian Meat Industry Council,formed a working group that looked at how the EAN·UCCnumbering, bar coding and electronic messaging standards couldbe implemented into the Australian Meat Industry. The groupdeveloped a set of guidelines titled: Australian Meat IndustryGuidelines for Numbering and Bar Coding of Non-Retail TradeItems. A copy of the guidelines can be obtained by phoningGS1 Australia on 1300366033 or visiting www.gs1au.org

This guideline is intended to apply to the domestic and exportsectors of the Australian Meat Industry. It is fully consistent withemerging commercial arrangements for the identification ofproducts through the distribution and wholesale chain, as wellas with developments internationally where the EAN·UCCsystem is also being adopted.

Some examples of EAN·UCC bar codes being used in theAustralian meat industry today are shown below.

~~~~bnso~EfJSTRALIA ~~~~~T~~~~sco 32307*YG* STRIPLOIN ANYTOWNNSW 6 PC~~<;'~T RANGE 4kg • Skg

Figure 2: Variable Weight Carton with EAN.UCC - 128 bar code

~GS. ..- .. ..

COMPONENTS OFTHE EAN·UCC SYSTEM

Food Safety in today's1 global environment hasbecome a critical priorityfor the meat industry.Consumers throughout

the world now have an expectation that retailers are ableto identify, or trace the origin of the food products they sell.This growing pressure from consumers has forced the needfor a review of supply chain concepts and methodologiesavailable to provide this evidence of traceability.

The EAN.UCC system is an internationally compatible systemfor the identification of items, services, logistic units, assetsand locations traded worldwide. There are 101 GS1 MemberOrganisations representing over 1 million companies in 155nations around the globe.

The EAN·UCC system provides an open standard that meetsthe needs of all industry sectors, including the Australian meatindustry. The primary objective of the EAN.UCC system isto facilitate communication, data collection and exchange ofinformation in the interests of trading partners. The systemprovides a common language of communication for tradeand commerce worldwide.

The EAN.UCC systems consists of:

1. Standard numbering structures for the identification ofgoods, services, shipments, assets and locations;

2. Data carriers to represent the identification numbers inmachine readable format; and

3. Electronic messaging standards to transmit the captureddata between trading partners.

APPLICATIONIDENTIFIERS

Weights, Dates, CartonNumbers, NUS 10

COMPANYNUMBER

Global LocationNumbers

PRODUCT CODES4 digits, Company

or AUS-MEAT

SSCCShipment

IdentificationNumbers

Figure 3: EAN.UCC Logistics Label Format

Any Meat Company

sscc393124380000000012

ITEM No Quantity

99312438260074 672 eTN

Weight (net) Shipping Program

18,278.4 kgs 32691005

IIIII iIIIIIIIIIIIIIIIIIIIIIIII~II(00)393124380000000012

"" "nn"';nht /II IC::_M~/ITI ;mit"rl :>nns. ISBN 0 9578793 69. All riqhts reserved.

Red Meat Industry

MEAT STANDARDS AUSTRALIA

Meat Standards Australia (MSA™)Beef Grading Program predictsEating Quality by grade, cooking method and ageing requirementto guarantee the tenderness of beef for consumers.

The MSA grade/s are determined by calculating the direct andinteractive effects of factors which affect beef eating quality. Such factorsinclude breed, sex, marbling, age, growth history, carcase quality attributes,processing methods and treatments.

INTEGRITYAll participants in the program are required tobe licensed. Licensees of the MSA Trade Marksand technology are required to have auditableprocedures in place to prove proficiency to theMSA Standards. The MSA program is operatedunder an AS/NZS ISO 9001 :2000 CertifiedSystem.

MSA CERTIFICATION

MSA certified beef provides a consumer

guarantee of eating quality at three quality levels

in conjunction with cooking method.The quality grades are defined as follows:

(MSA Trade Marks)

TRADE DESCRIPTIONSPECIFICATIONS

MSA Licensed grading Enterprises include withinthe carton label or carton panel trade descriptioninformation the MSA grade, cooking method andageing requirements. Licensed Enterprises ensurethat procedures for use of the MSA descriptionsas part of the product description are integratedinto their approved Quality System before labelapproval is given.

TRADE MARI(SMeat & Livestock Australia (MLA) is the owner ofthe Trade Marks which are used to certify theeating quality of beef to which they are applied.MLA grants a license to use the MSA TradeMarks on the terms of the Licence and StandardsManuals.

MSA3GuaranteedTenderness

MSA4PremiumTenderness

MSASSupremeTenderness

rA~?" (Clr.nnvrinhl AII~-MFAT I imilpli ?nn<; I~RN n Q<;7R7Q;.l RQ All rinhl" r""pn/pli 10

Red Meat Industry

BEEF CARCASE GRADING SYSTEM

MSA MARBLING (MSAMB) MEAT COLOUR (MC)

Colours displayed show thedarkest colour of each gradingand if is a guide only, not atrue representation.

III7

Colourdarker

than the6 chip

Maturity scoring provides a scale for the assessmentof physiological age of a bovine animal. The termrefers to the cartilage turning to bone in the spinousprocesses in three sections along the backbone -sacral (tail), lumbar (loin) and thoracic (head). Theprocess starts in the sacral region in the form of redspots and as the process increases turns to hard,yellow bones.

The shape and colour of the rib bones are also usedto determine scores. Maturity is measured inincrements of ten with the lowest being 100 and thehighest being 590.

MATURITY/OSSIFICATION (OSS)

Beef Meat Colour isthe colour assessed atthe rib eye muscle (M.longissimus dorsi). Itis assessed on thechilled carcase andscored against theAUS- M EAT MeatColour referencestandards in that area of the M. longissimus dorsithat displays the most predominant colour.

oIii

Colours displayed show thedarkest colour of each gradingand if is a guide only, not a truerepresentation.

Fat colour is the colourof Intermuscular fatlateral to the rib eyemuscle. It is assessedon the chilled carcaseand scored againstthe AUS-MEAT FatColour ReferenceStandards. FatColour is assessed by comparing theIntermuscular fat colour lateral to the M. longissimusdorsi and adjacent to the M. iliocostalis scored againstthe AUS-MEAT Fat Colour reference standards.

FATCOLOUR (FC)

The MSA marbling system provides an indication ofthe fineness of distribution and the size of marblingpieces. The AUS-MEAT Marbling system provides anindication of the amount of marbling in beef. MSAmarbling reference standards and AUS-MEAT Marblingreference standards can be used in harmony toprovide more detail about the product.

Marbling is the fat that is deposited between individualmuscle fibres of the longissimus dorsi muscle.

The assessment of marbling provides an indicationof distribution and piece size as well as the amountof marbling. The steps between the MSA marblingstandard are judged to tenths for grading, creatinga score range from 100 to 1100 in increments of ten.

EJuuuuuuEJEJ9

Colourdarker

than theBchip

20 ~ © Copyright AUS-MEAT Limited 2005, ISBN 0 9578793 69. All rights reserved.

Red Meat Industry

ULTIMATE pH (pHu) SUBCUTANEOUS RIB FAT (RF)

HUMP HEIGHT (HUMP HT)EST. NO.9999

ANY MEAT WORKS Co 32301Batch: 4487

4PCPRODUCT OF AUSTRALIA

KEEP REFRIGERATED

BONELESS BEEF*YG* BLADEOVER 6.0kgIWNAC

MSA 3 Grl @ 5 daysMSA 3 Rst @ 5 days, MSA 4 @ 34 daysMSA 3 Sfr @ 5 days, MSA 4 @ 28 daysMSA 3 Tsl @ 5 days, MSA 4 @ 14 daysMSA 3 Cas @ 5 days, MSA 4 @ 14 days

LABELLING INFORMATION

The labelling information must include MSAquality grade 3, 4 or 5, recommended cookingmethods and required ageing period.

Subcutaneous rib fatis a measurement inmillimetres of thethickness of Sub-cutaneous fat at aspecified rib.

Animals of the samebreed type can showdifferent levels ofvisual (phenotypic)Tropical BreedContent.

The hump is meas-ured byholdingarulerparallel to the ribs. The ruler is moved to the position of thegreatest hump width and includes all of the meat fromthe top (dorsal) edge of the paddywhack (ligamentumnuchae) and across to the top (dorsal) surface of therhomboideus (hump) muscle.

Ultimate pH is ameasurement of lacticacid within the muscle.Measurements aretaken from a pH probethat is calibrated dailybefore each grade.The optimum pH levelof meat is 5.70 andbelow, with levels above this being downgraded tonon-MSA product. When measured correctly, pH isone of the most accurate indicators of eating qualityand is an essential part of the grading process.

The Ultimate pH is affected by treatment, temperamentand condition of the live animal. The speed at whichpH declines from the live state (approx pH 7.0) tothe Ultimate pH affects eating quality. This isaffected by post-slaughter treatments such as quantityof electrical inputs and temperature.

For more information, visit the MSA web site at:www.msagrading.com

_;l}(J./;, © Copyright AUS-MEAT Limited 2005. ISBN 0 9578793 69. All rights reserved. 21

Page No.

Carcase Structures 23

Beef Cross Sectional Views 26

•

.................................................... 25Beef Skeletal Diagram

-TrliHAM © Copyright AUS-MEAT Limited 2005, ISBN 0 9578793 69. All rights reserved.

Forequarter PrimalsBlade 2300 28

Brisket (10 Ribs) 2320 29

Chuck Tender 2310 28

Chuck (5 Ribs) 2260 28

Fore Shin 2360 29

Spencer Roll (5 Ribs) 2230 29

Hindquarter PrimalsHind Shank 2360 32

Silverside 2020 30

Sirloin Butt (Rump) 2081 31

Striploin (3 Ribs) 2140 32

Tenderloin (Side Strap On) 2150 32

Knuckle 2070 30

Thin Flank (3 Ribs) 2200 31

Topside 2000 30

Alphabetical List of Muscle Names 24

STANDARD BOVINEPRIMAL CUTS MUSCLE

REFERENCE

Bovine Muscle Referencec

~

Qjc 0(j)

(j) (j)

.~ ::J Q) ro (j)·c -0 cu.J c .'!l u QlE c cE u ::J Qj 't x0 ~ e- 0 -0 X Ql W-0 0 0. ';::> .D 0. Ql (5.D CIl £' ::J 0

Ql CIl E .'!l (j) (j) u xCIl (j)

(j) (j) ro Ql .'!l (j) Ql

~ ::J ::J Ol ::J ro ::J u:::~ ~ (j) 0 ro-J .~ c Qj Ui 0 Ol

0 ro Ql 2 Ql .r: tJ 0 cCIl > 0. > tJ 0« (j) '6 u .~

(j) CIl(j) Ql l:! -l

C C c 0... QlQl

Ql (j) CIl (5 CIl Ql 0...E (j) Cx ~ ::J ~ ~- w (j) 0 ::J

0 ';:: .'!l::J g-

o Ui (j) :0cx CIl ~ 0u.J Ql >u:::

~

u.J-JUV):J~

(j)

::J(j) 0(j)

(j)0 ::J r0-c (j) ::J

0u.. '6 0 c Ec Qj cc CIl (j)u.J .~ .0 c ·E CIl0

u.J E E (j) (j) (j)

::J CIl 0...Ql Ql

B 0

CO(f) E (j)

·E ~ 0...Ql ::J(f) :0

0

E Ql

::J ~.'!l Ol Ql.r: cc .~ u .Q ~·E CIl 0

~

(j) ro .0 "5 .•...0 ::J ·u ::J (j)

~ 0. 0. C-0 -0 't Ql.D .~ CIl CIlCIl ~

C Ql CIl U U Xu.J (j) .2 0. Ql W

::J C e ::J CIl E .r: ';::.'!l c Ql 0.

(j) ·u u u 0Ql ~ CIl- CIl c Qj > .~ (j) x

> ~ E (j) .'!l ro ~ .D .0 Ql

0 X ::J ro 0 (j) (j) u:::Ql -0 Ql "@ 0 0 0. 0.

0 (j) .~ CIl .D (j) tJ tJ (j) Ql Ql

-J ::J ro ·u CIl ::J Qj Ql C U U(j)

Qj (j) ::J(f)

Ql 0... ~ E Ec E ~ (j) g- o...Ql ~ ::J

~

X Ql tJ :0c 0W U Ql 0';:: e (j) a:c0 Ui ~XQl CIl

L.LJ u::: C)

~-Ju.J-JUV):J "§ .~

(j) (j) ro

~

::J (j) ::J 0 -0 (j)(j) ::J '6 -0 ::J .~ ::J (j) (j)0 (j) (j)

Ql (/) CIl ·N ::J ::Jc 0 0. E ::J U 0 ro ro'6 Qlc Ql E .'!l-0

0. c CC ~ U (j) (j) CIl .5. 5.u.. ~ :0 ::J ·iii ro ::J ~.D 0 2 (j) (j) E

(j) (j)

E E ·OJ 0 ~ CIl

u.J Ql ::J ·iii Q.Ql Ql "5 <3 c -0 c(f) E 0 (j) ::J

u.J ·E <3 -l (j) .~ (f)::JQl "@ -l

CO (f) Qj(f)

~7t1i© Copyri9ht AUS-MEAT Limited 2005, ISBN 0 9578793 69. All rights reserved. 23/-fAAI

Bovine Muscle Reference -ALPHABETICAL LIST OF MUSCLE NAMES -

fiJiIf..AM © Copyright AUS-MEAT Limited 2005, ISBN 0 9578793 69. All rights reserved.

The inclusion of four digit numbers shown in the index is for bar coding requirements. Muscle illustration numbers on thefollowing pages are shown numerically.

••

000100020003000400050006000700080009001000110012001300140015001600170018001900200021002200230024002500260027002800290030003100320033003400350036003700380039004000410042004300440045

0046004700480049005000510052005300540055

Note:

24

M. adductor femorisM. anconaeusM. articularis genuM. biceps brachiiM. biceps femoris (syn. gluteobiceps)M. brachial isM. brachiocephalicusM. coracobrachialisM. cutaneus omobrachialisM. cutaneus trunciM. deltoideusM. diaphragmaM. extensor carpi obliquusM. extensor carpi radialisM. extensor carpi ulnarisM. extensor digiti quarti propriusM. extensor digiti quarti proprius (pedis)M. extensor digiti tertii propriusM. extensor digiti tertii proprius (pedis)M. extensor digitorum communisM. extensor digitorum longusM. flexor carpi radialisM. flexor carpi ulnarisM. flexor digitorum longusM. flexor digitorum profundusM. flexor digitorum profundusM. flexor digitorum sublimisM. flexor hallucis longusM. gastrocnemiusM. gluteus accessoriusM. gluteus mediusM. gluteus profundusM. gracilisM. iliacusM. iliocostalisM. infraspinatusMm. intercostales extern us et internusMm. intertransversarii cervicisM. intertransversarius longusM. ischiocavernosusM. latissimus dorsiM. levatores costarumM. longissimus cervicisMm. longissimus capitis et atlantisM. longissimus dorsi(syn. M longissimus thoracis et lumborum)M. longus capitisM. longus colliM. multifidi cervicisMm. multifidi dorsiM. obliquus capitus caudal isM. obliquus externus abdominisM. obliquus internus abdominisMm. obturator extern us et internusM.omotransversariusM. pectineus

0056 M. pectoralis profundus0057 M. pectoralis superficial is0058 M. peronaeus longus0059 M. peronaeus tertius0060 M. popliteus0061 M. protractor praeputii0062 M. psoas major0063 M. psoas minor0064 M. rectus abdominis0065 M. rectus capitis dorsalis major0066 M. rectus femoris0067 M. rectus thoracis0068 M. rhomboideus0069 Mm. sacrococcygeus dorsalis et lateralis0070 M. sartorius0071 M. scalenus dorsalis0072 M. scalenus ventralis0073 M. semimembranosus0074 M. semispinalis capitis0075 M. semitendinosus0076 M. serratus dorsalis caudal is0077 M. serratus dorsalis cranialis0078 M. serratus ventralis cervicis0079 M. serratus ventralis thoracis0080 M. soleus0081 M. spinalis dorsi0082 M. splenius0083 M. sternocephalicus0084 M. subscapularis0085 M. supraspinatus0086 M. tensor fasciae antibrachii0087 M. tensor fasciae latae0088 M. teres major0089 M. teres minor0090 M. tibialis anterior0091 M. tibialis posterior0092 M. transversus abdominis0093 M. trapezius cervicalis0094 M. trapezius thoracis0095 M. triceps brachii caput laterale0096 M. triceps brachii caput longum0097 M. triceps brachii caput mediale0098 M. vastus intermedius0099 M. vastus lateralis0100 M. vastus medialis

Other Structures0101 atlantal lymph node0102 ischiatic lymph node0103 ligamentum nuchae0104 periosteum0105 prescapular lymph node0106 scapula0107 scapula cartilage0108 subiliac lymph node

--

Bovine Muscle Reference

BEEF SI(ELETAL DIAGRAM

Lumbar Vertebrae (Back Bone)(1 to 6)

AxisI

(1st and 2ndCervical Vertebrae)

Ischiatic

Carpus

JFoce Shank Bone

Radius

Xiphoid Cartilage(Tip of Breast Bone)

Sternum (Breast Bone)

Olecranon (Elbow)

Transverse Process

Bodies of the Vertebrae

Tuber Coxae

Os Coxae

Subiliac

Acetabulum

Patella (Knee Joint)

Femur (Leg Bone)

Stifle Joint

Tibia (Hind Shank Bone)

Superficial Inguinal

Humerus(Arm Bone)

Calcaneal Tuber

Popliteal

Atlas

Ilium

Scapular Cartilage(Blade Bone Cartilage)

Sacral Vertebrae 1 to 5(Back Bone)

Prescapular

Feather Bones(Spinous Processes)

Ischium (Hip Bone)

Scapula (Blade Bone)

Coccygeal Vertebrae(Tail Bone)

Chine Bone(Bodies of the Cervical -

Thoracic & Sacral Vertebrae)

Spine of Scapula (Ridge Bone)

• Major GlandLocations

Cervical Vertebrae (Neck Bone)(1 to 7)

caudal

dorsal + ventral

cranial

~7rIi _,-HAM © Copyright AUS-MEAT Limited 2005, ISBN 0957879369. All rights reserved. 25

Bovine Muscle Reference

26

BEEFCROSS SECTIONAL VIEW

caudal

dorsal+ ventral

cranial

7rftHAM © Copyright AUS-MEAT limited 2005, ISBN 0 9578793 69. All rights reserved.

BEEFCROSS SECTIONAL VIEW

Bovine Muscle Reference

~udal

dorsal + ventral

cranial

52

.------48/49

35

48/49

7tfrtJAAl © Copyright AUS-MEAT Limited 2005, ISBN 0957879369. All rights reserved.

41

64

27

Bovine Muscle Reference

FOREQUARTER PRiMALS

CHUCK. 2260 (5 RIBS)

BLADE 2300

•'

0" I _ .

77

43 49

84

36

68*103

Other Structures*103 ligamentum nuchae

, Muscles of the Chuck notshown in illustrations.

list of Muscles:2 M. anconaeus6 M. brachialis8 M. coracobrachialis11 M. deltoideus14 M. extensor carpi radialis36 M. infraspinatus41 M. latissimus dorsi84 M. subscapularis86 M. tensor fasciae antibrachii88 M. teres major89 M. teres minor95 M. triceps brachii caput laterale96 M. triceps brachii caput longum97 M. triceps brachii caput mediale

list of Muscles:35 M. iliocostalis

(syn. M. longissimus costarum)43 M. longissimus cervicis45 M. longissimus dorsi

(syn. M. longissimus thoracis etlumborum)

49 M. multifidi dorsi68 M. rhomboideus74 M. semispinalis capitis

(syn. M. complexus)77 M. serratus dorsalis cranialis79 M. serratus ventralis thoracis81 M. spinalis dorsi84 M. subscapularis93 M. trapezius cervicalis6' M. brachialis7' M. brachiocephalicus38' M. intertransversarii cervicis39' M. intertransversarius longus44' M. longissimus capitis et atlantis46' M. longus capitis47' M. longus colli48' M. multifidi cervicis50' M. obliquus capitus caudalis54' M.omotransversarius65' M. rectus capitis dorsalis major71' M. scalenus dorsalis72' M. scalenus ventralis82' M. splenius83' M. sternocephalicus

CHUCI( TENDER 2310

•"'.'. , list of Muscles:85 M. supraspinatus

28 7r1iHAJ\.l © Copyright AUS-MEAT Limited 2005, ISBN a 9578793 69. All rights reserved.

Bovine Muscle Reference

list of Muscles:35 M. iliocostalis

(syn. M. longissimus costarum)36 M. infraspinatus37 Mm. intercostales externus et inter-

nus41 M. latissimus dorsi42 M. levatores costarum45 M. longissimus dorsi

(syn. M. longissimus thoracis etlumborum)

49 M. multifidi dorsi68 M. rhomboideus74 M. semispinalis capitis

(syn. M. complexus)76 M. serratus dorsalis caudalis77 M. serratus dorsalis cranialis79 M. serratus ventralis thoracis81 M. spinalis dorsi84 M. subscapularis94 M. trapezius thoracis

Other Structures*103 ligamentum nuchae*107 scapula cartilage

'103

81

49

FOREQUARTER PRiMALS

79

••••

SPENCER ROLL 2230 (5 RIBS)

-----------------------------------------------_\BRISI(ET 2320 (10 RIBS)

•'.~,

'.

57

list of Muscles:37 Mm. intercostales externus et

internus56 M. pectoralis profundus

(syn. M. pectoralis ascendens)57 M. pectoralis superficialis

(syn. M. pectoralis descendenset transversus)

79 M. serratus ventralis thoracis92 M. transversus abdominis

FORE SHIN 2360

25 (a)

list of Muscles:4 M. biceps brachii6 M. brachialis13 M. extensor carpi obliquus

(syn. M. abductor pollicus longus)14 M. extensor carpi radialis15 M. extensor carpi ulnaris

(syn. M. ulnaris lateral is)16 M. extensor digiti quartii proprius

(syn. M. extensor digitorum lateralis)18 M. extensor digiti tertii proprius20 M. extensor digitorum communis

(a) humeral head (b) ulnar head22 M. flexor carpi radialis23 M. flexor carpi ulnaris25 M. flexor digitorum profundus

(a) humeral head (b) ulna head27 M. flexor digitorum sublimis

(syn. M. flexor digitorum superficialis)95 M. triceps brachii caput laterale

(not shown)96 M. triceps brachii caput longum

7t1iHAM © Copyright AUS-MEAT Limited 2005, ISBN 0957879369. All rights reserved. 29

Bovine Muscle Reference

HINDQUARTER PRIMALS

TOPSIDE 2000 / 2010

70

73 •••..

73

List of Muscles:1 M. adductor femoris33 M. gracilis55 M. pectineus70 M. sartorius73 M. semimembranosus

SILVERSIDE 2020

••I(NUCI(LE 2070

•'.. ,

66

98

29

•.' ..... ,

66

5

List of Muscles:5 M. biceps femoris

(syn. M. gluteobiceps)27 M. flexor digitorum sublimis

(syn. M. flexor digitorumsuperficial is)

29 M. gastrocnemius75 M. semitendinosus

* 80 M. soleus (not shown)

List of Muscles:66 M. rectus femoris98 M. vastus intermedius99 M. vastus lateral is100 M. vastus medialis

Other Structures*104 periosteum

TrfrH-1 H © Copvriqht AUS-MEAT Limited 2005, ISBN 0 9578793 69. All riqhls reserved.

Bovine Muscle Reference

HINDQUARTER PRIMALS

SIRLOIN BUIT (RUMP) 2081

52

List of Muscles:5 M. biceps femoris

(syn M. gluteobiceps)10M. cutaneus trunci30 M. gluteus accessorius31 M. gluteus medius32 M. gluteus profundus51 M. obliquus externus

abdominis52 M. obliquus internus

abdominis69 M. sacrococcygeus dorsalis

et iateralis87 M. tensor fasciae latae92 M. transversus abdominis

Other Structures*102 ischiatic lymph node

•

•

31

32

32

'102

31

5

51

THIN FLANI( (3 RIBS)2200

•'.

o '. • •

. ,.

92

37

51

List of Muscles:37 Mm. intercostales externus

et internus51 M. obliquus externus

abdominis52 M. obliquus internus

abdominis64 M. rectus abdominis92 M. transversus abdominis

7tfiHAM © Copyright AUS-MEAT limited 2005, ISBN 0 9578793 69. All rights reserved. 31

Bovine Muscle Reference

HINDQUARTER PRiMALS

STRIPLOIN (3 RIBS)2140 49

•'.. " .

. .

49

•

51 76

31

35 94

45

List of Muscles:10 M. cutaneus trunci31 M. gluteus medius35 M. iliocostalis

(syn. M. longissimus costarum)37 Mm. intercostales externus et internus45 M. longissimus dorsi

(syn. M. longissimus thoracis et lumborum)49 M. multifidi dorsi51 M. obliquus externus abdominis76 M. serratus dorsalis caudalis81 M. spinalis dorsi94 M. trapezius thoracis

TENDERLOIN 2150

• 63

34

list of Muscles:34 M. iliacus62 M. psoas major63 M. psoas minor

HIND SHANI( 2360

*59* EXTENSOR GROUP

60

(26)• FLEXOR GROUP

List of Muscles:17 M. extensor digiti quartii proprius (pedis)

(syn. M. extensor digitorum lateral is)19 M. extensor digiti tertii proprius (pedis)

(syn M. extensor digitorum longus ofthe Extensor group)

21 M. extensor digitorum longus(of the extensor group)

24 M. flexor digitorum longus(of the flexor digitorum profundus (pedis))

26 M. flexor digitorum profundus (pedis)consisting of (a) M. tibialis posterior (91),(b) M. flexor hallicus longus (28) and(c) M. flexor digitorum longus (24)

28 M. flexor hallucis longus(of M. flexor digitorum profundus (pedis))

58 M. peronaeus longus59 M. peronaeus tertius (of the Extensor group)60 M. popliteus91 M. tibialis posterior

32 filiHAM © Copyright AUS-MEAT Limited 2005, ISBN 0 9578793 69. All rights reserved.