Aus Meat Marbling Standards

Graders evaluate the amount and distribution of marbling in the ribeye muscle after a butcher has ribbed the carcass between the 12th and 13th ribs.

Aus meat marbling standards.

Msa is the world s leading eating quality program and was developed by the australian red meat industry to improve the eating quality consistency of beef and sheep meat. Marbling is assessed on the eye muscle m. Meat standards australia msa was developed by the australian red meat industry to improve the eating quality consistency of beef and sheepmeat. All products identified with the msa symbol have met strict criteria to ensure they achieve consumer expectations for tenderness juiciness and flavour.

Marbling is assessed from the 5th to 13th rib on the carcase. Msa specific marbling scores are used to provide a finer scale than the aus meat scores. Meat standards australia msa is a grading system proven to take the guess work out of buying and cooking australian beef and lamb. Longissumus dorsi or at the quartering site usually between the 10 th and 11 th ribs or 12 th and 13 th ribs.

When a cut of beef or lamb meets the msa. Marbling is the fat that is deposited between muscle fibres of the m. Aus meat marbling reference standards and msa marbling reference standards can be used in harmony to provide more detail about the product. Each msa marbling score is divided.

The exposed rib eye is the assessment site used by the msa accredited grader for marbling ph rib fat and meat colour measurement. Generally marbling is graded on a subjective visual basis assessed and scored against marbling reference standards. The system is based on almost 800 000 consumer taste tests by more than 100 000 consumers from 11 countries and takes into account all factors that affect eating quality. 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.