How do you determine the quality of a cut of beef?  
Did you know there is a scientific method to determine eating quality?

As producers, we are invested in achieving the best eating experience for our customers, and we do this by using Meat Standards Australia (MSA) grading methods to ensure our beef reaches its full eating potential. 

The MSA Grading system measures a range of attributes in the meat against a standard that has been scientifically proven in hundreds of thousands of consumer taste tests to test the eating quality of the meat. By using data relating to Breed, Age, Weight, Sex, Marbling, pH, Fat Colour, Meat Colour, Fat Cover and Hang Method, and entering the information into a complex matrix, MSA model can accurately predict the eating quality of different cuts of beef given different cooking methods. 

All members of the supply chain from the producer to the retail or food service are MSA licenced, and aware of each one's role in ensuring the animal and the carcase will reach Gippsland Natural's carcase specifications.

One of the key differences with Gippsland Natural Beef is that our carcases are all hung using the Tenderstretch method instead of the more traditional method of hanging by the Achilles. Tenderstretching carcases has been scientifically proven to significantly increase the eating quality of selected cuts, in particular the loin and butt cuts.

Carcase feedback is provided to the producer to help identify traits in the herd and improve breeding programs.

By underpinning Gippsland Natural with the MSA grading process, consumers of our product will enjoy a full-flavoured tender meal, consistently tender MSA 3, 4 or 5 eating experience across a range of cuts and cooking methods.

How does MSA work?

Meat Standards Australia was developed by the Australian red meat industry to improve the eating quality consistency of red meat. Opened to the beef industry in 1999, the program is based on almost 700,000 consumer taste tests by over 100,000 consumers from nine countries and takes into account all factors that affect eating quality from paddock to plate.

Please view the following video which explains the MSA process from paddock to plate.

All MSA cuts receive at least one recommended cooking method on the packaging, as cooking is the final factor in ensuring a great beef eating experience:

Grill
Casserole
Shabu Shabu
Yakinkiku
Roast
Stir fry
Thin slice 
Corn

If a cut is not cooked using the recommended method the end eating quality may not meet expectations.