Menu
Menu
Australia is an ideal place to raise beef cattle, with unique climatic conditions and geographical advantages, and a stable supply of quality products throughout the year. The vast expanse of land is naturally conducive to animal husbandry and is free from animal diseases and epidemics. Cattle graze freely here, live a free and stress-free life, the beef produced, naturally satisfying。
The Australian beef cattle industry has a history of more than 200 years. Many years ago, the industry was laid a solid foundation. Today, it is a dynamic and successful entity. The combination of farmers and processing plants, coupled with unrivalled environmental advantages, has led to Australia’s reputation for producing quality beef. Australian beef is a product of the natural environment.
Australia’s beef production is large, rich variety, Australians enjoy life, like to experience better life, we are proud of the relaxed, happy attitude to life. Australia holds a variety of products, red meat products are very suitable for a variety of occasions, popular. We are proud to share Australia’s best products with consumers around the world. Life is about enjoying the moment, living each day, and hoping for the best。
Whole cattle exploded view/Whole cattle exploded view
Products
Grassfed
Most cattle in Australia are raised and fattened only on pasture. Seasonal and geographic differences affect the style and quality of grass-fed beef. Australian grass-fed beef is seen as an important part of a healthy diet amid growing demand for natural, healthy food in the Chinese market. Grazing on natural pastures, Australian grass-fed beef is low in fat and cholesterol and rich in omega-3 fatty acids, which can lower blood pressure and reduce the risk of certain types of cancer. Based on the above reasons, consumer demand for lean grass-fed beef is increasing.
Grainfed
To maintain nutritional balance, cattle are fed energy-dense grains for a certain number of days. In this way, the beef can be more stable, and can strengthen the marble texture, improve the freshness, juiciness and flavor of the beef. Generally speaking, the fat and color of Australian grain fed beef are relatively stable. Unique feeding cycles in Australia: short term feeding (100 to 150 days), medium term feeding (150 to 200 days), and long term feeding (more than 200 days).Australian grain fed beef is highly recognized in many export markets and Australia is known for its high quality grain fed beef.
Angus
Murray Grey
Hereford
Droughtmaster
Shorthorn
Brahman
Santa Gertrudis
Simmental
Charolais
BOVINE – CATEGORIES
BOVINE – BASIC CATEGORIES (VEAL / BEEF / BULL) | BOVINE – ALTERNATIVE CATEGORIES (BEEF) | BOVINE – ALTERNATIVE CATEGORIES (BULL)
BOVINE – BASIC CATEGORIES (VEAL / BEEF / BULL)
BOVINE – ALTERNATIVE CATEGORIES (BEEF)
VEAL（ * V *）
Has no evidence of eruption of permanent incisor teeth.Weighs no more than 150kg (HSCW).ln males after SSC assessment shows no evidence of SSC.
BEEF（ * A *）
ln males shows no evidence of Secondary Sexual Characteristics (SSC).Dentition range for this category is 0 to 8 permanent incisor teeth.
BULL（ * B *）
well developed aspects: Muscles on the neck and shoulder.Inguinal canal and prominent erector musclePenis stub and pubic tubercle.
BOVINE – ALTERNATIVE CATEGORIES (BEEF)
Caecase is derived from castrate or entire male bovin that:（ * YS *）
Up to 18 months；
Has no permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC)；
Caecase is derived from female castrate or entire male bovin that:（ * Y *）
Up to 18 months；
Has no permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC);
Caecase is derived from castrate or entire male bovin that:（ * YGS *）
Up to 30 months；
Has no more than 2 permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC)；
Caecase is derived from female castrate or entire male bovin that:（ * YG *）
Up to 30 months；
Has no more than 2 permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC)；
Caecase is derived from castrate or entire male bovin that:（ * YPS *）
Up to 36 months；
Has no more than 4 permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC)；
Caecase is derived from female castrate or entire male bovin that:（ * YP *）
Up to 36 months；
Has no more than 4 permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC)；
Carcase is derived from castrate or entire male bovine that::（ * PRS *）
Up to 42 months；
Has no more than 7 permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC)；
Carcase is derived from female, castrate or entire male bovine that:（ * PR *）
Up to 42 months；
Has no more than 7 permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC)；
OX – Carcase is derived from female (only) bovine that:（ * S *）
Up to 42 months；
Has no more than 7 permanent incisor teeth；
OX – STEER – Carcase is derived from castrate or entire male bovine that:（* S or * SS *）
Any Age；
Has up to 8 permanent incisor teeth；Has no evidence of Secondary Sexual Characteristics (SSC)；
Carcase is derived from female bovine that（ * C *）
Any Age；
beef.class.specific.d11_1
BOVINE – ALTERNATIVE CATEGORIES (BULL)
Carcase dervied from entire male not assessed for SSC（ * YE *）
Has no permanent incisor teeth；Carcase weighs more than 150kg (HSCW).
Carcase dervied from entire male not assessed for SSC（ * YGE *）
Has no more than 2 permanent incisor teeth；Carcase weighs more than 150kg (HSCW).；
Carcase dervied from castrate or entire male bovine that:（ * BYG *）
Has no more than 2 permanent incisor teeth；Show signs of Secondary Sexual Characteristics (SSC)；Carcase weighs more than 150kg (HSCW).；
Packaging of Red Meat
Correct 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 of a 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 approved material, such as a sheet, stock netting or bag. These are most commonly used 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 layers of meat with each layer separated by an approved material. Layer packed meat is most commonly used to layer small cut items (e.g. Flank Steaks or Backstraps). Layer Packed uses the cipher ‘LP’.
Multi Wrapped (MW)
Multi Wrapped indicates the meat has been packed in a single bag or covering and contains two or more cut items. This method is most commonly used for a 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 or tray, and covered with a film. This is mainly used in smaller primal cuts or portioned meat. Tray Packed uses the cipher ‘TP’.
Modified Atmosphere Packed (MAP)
Modified Atmosphere Packed indicates the packs (Primal cuts or retail ready tray) are wrapped and are flushed with a mixture of gases to remove the oxygen. The packs are impermeable to gases and retain the modified gas atmosphere around the meat to preserve the meat quality and shelf life by restricting the amount of bacteria growth. Modified Atmosphere Packed uese the cipher “MAP”.
Vacuum Packed (VAC)
Vacuum Packed involves the removal of air and oxygen from the packaging. This creates a vacuum and assists in the preservation of meat and improvement in meat quality due to the lack of oxygen around the meat that promotes bacterial growth. Vacuum packing is adapted to all methods of packing, including:
• Individually Wrapped – Vacuum Packed（IW/VAC）
• Layer Packed – Vacuum Packed（LP/VAC）
• Multi Wrapped – Vacuum Packed（MW/VAC）
• Tray Packed – Vacuum Packed（TP/VAC）
