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The Highest Standards in the World

Unlike other grading systems that only consider a few characteristics, the MSA grading system considers over 10 categories to determine an eating quality score. Each
cattle is graded by an MSA accredited grader with an eating quality grade assigned for each individual cut.

Any meat that does not meet these grades will not make it into the Herd & Grace collection.

The Most Comprehensive Grading System Ensures Superior Flavor and Exceptional Dining Experience - Every Time

MSA Comparison Chart to other Meat Grading Systems

The Impact of Diet on Flavor, Marbling, and Tenderness

The age-old adage "You are what you eat" holds true for steak. The composition of the cattle, which determines flavor, marbling, and tenderness, is profoundly influenced by their diet.

Impacts of Stress on Flavor, Marbling, Tenderness

An animal's stress levels have a massive impact on the quality, flavor, and tenderness found in a cut of meat.

Why And How We Age Our Meat

Let’s start with why everyone isn't aging their meats the same way Herd & Grace does. The real reason is cost, commodity, and profits. 

Only the Best Cattle

Australia's Meat Grading System is world-renowned for being comprehensive and strict. Only the best cattle are approved. To better understand just how carefully beef is scrutinized and inspected in Austalia, read these detailed standards:

Assuring the eating quality of MSA beef requires standards to be

Each carcase is identified with a carcase ticket and the following information is recorded in the Data Capture Unit:

Body number and lot number – cattle from individual vendors will be kept in separate lots

Carcase weight – important in determining weight for maturity

Sex – male or female

Tropical breed content – the hump height is also measured to guarantee the most accurate eating quality grade

Hanging method – determined as being either Achilles hang or tenderstretch

Hormonal growth promotants – will affect MSA score obtained for different muscles

Ossification – measured to determine carcase maturity

Marbling – using both the MSA and AUS-MEAT measurement systems

Rib fat – a minimum of 3mm is required, measured at the AUS-MEAT standard site. Overall fat cover is also assessed including any hide puller damage

pH and temperature – pH is measured using a pH meter and must be below 5.71. The temperature
should be below 12˚C, according to AUS-MEAT standards.

- From MLA, Meat & Livestock Australia