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
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