Optimised Segregation of MSA Carcasses

Summary

The objective of this project was to evaluate the volume of Meat Standards Australia (MSA) 4* and 5* cuts in southern beef supply chains and facilitate efficient segregation of carcasses and the creation of brands underpinned by high quality MSA beef. MSA graded meat can be categorised as unsatisfactory, 3*, 4* or 5* quality. The integration of information from the MSA model into a commercial processing system for harvesting cuts presents a complex situation. Currently 18 MSA boning groups are used to sort carcasses and cuts of varying quality. However the majority of processors use a single boning group cut-off and classify carcasses as either in or out without further segregation. Further segregation of carcasses is required in order to market high 4* and 5* beef but segregation must be done efficiently. A national set of boning groups does not provide this opportunity. The implementation of custom carcass segregation at each processor, as a result of this project, will increase the efficiency of carcass and cut segregation, minimise the ageing requirements of cuts and provide consistent beef quality beef to consumers, increasing the profitability of processors and the Australian beef industry.