The term “A – GRADE QUALITY MEAT” is usually associated with the AUS-MEAT category cipher “A” (frozen meat) which indicated that the product is usually sourced from older animals up to and including 8 tooth cows. The consumption of beef accounts for 24.7 per cent of world meat consumption. The Australia ‘language’ is supposed to relate to the following definitions of grading: Y       is no permanent teeth up to 18-month-old. The same goes for naturally raised Australian lamb. While all cattle are grass-fed at first, there comes a point when they either remain grass-fed or are switched to a grain diet. American Grass fed Black angus beef takes on the australian wagyu Picnha. Ossification is using the bone density to tell the age of the animal, and it also supposedly indicates the eating quality of the meat. But where we really differ is in how we feed our cattle. The distinction between grain-fed and grass-fed beef is important because, where grain-fed beef tends to be more consistent, grass-fed beef is more affected by seasonal and geographic factors, leading to a wider variety of complex flavours and textures. The Australian beef is similar in marble, but very different in terms of color. YG    is 2 permanent teeth after 30 months of age.. YP     is 4 permanent teeth up to 36 months of age. Wagyu refers to a class of cattle breed that is highly marbled and thus desired for its taste. And on most occasions the consumer is not told. Whether it’s chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it. In the US there has been a craze on Kobe beef and people got familiar with the word Kobe, and so it has been a tool to market any type of Wagyu, but unfortunately it does not mean its all the real deal. Copyright © US beef vs Australian Beef. With so much choice, there's a beef cut to satisfy every taste, budget and occasion. The Chinese appetite for beef has reached unprecedented levels, with Australian exports to China up 73 per cent on last year, making it our biggest export market for beef. In addition, Australia’s supply chain traceability systems and product integrity are second-to-none. Is the US steak much more lighter in terms of meat color as compared to the Australian steak? The Beef Hormone Dispute is one of the most intractable agricultural controversies since the establishment of the World Trade Organization (WTO).. These three steaks all score differently on the Beef Marbling Scale (“BMS)”, which makes it easier for us to compare side by side. Under both systems the consumer has little or no idea of the quality or suitability of the meat for the purpose that the consumer is buying it. Grass-fed represents only about four to five per cent of beef consumption in the US, and even then, much of that is produced in Australia, New Zealand and Uruguay. The term ‘EXPORT – QUALITY MEAT” can mean any meat items processed to an export standard at an export establishment can lay claim to this statement, no matter what the age of the animal. It has sometimes been called the "beef war" in the media, similarly to the UK–EU Beef war over the mad cow disease issue, creating some confusion, since these two wars overlapped in time.. One would expect that this should be a world-wide standard, especially from a developed country like Australia, where we need our overseas markets to take the majority of the beef slaughtered in Australia. Grain-fed cattle in the US are mostly fed on corn and soy. Australia must be such a success for the multinational abattoirs. The differences in production between the US and Australia are reflected in each country’s grading system. MSA relies on ossification instead of dentition as part of the formula to identify meat tenderness. Ethical Meat in Australia: Organic vs Grass Fed vs Grain Fed Beef If you google organic vs grass fed vs grain fed beef, you’ll find a heap of articles from the US. Monitoring of the US beef industry requires an appreciation and understanding of the US cattle cycle that is a … exporter; although USDA expects US beef exports to decline during 2002. The United States is a key competitor for Australia, shipping beef to over 130 different destinations, with a significant presence in Australia’s high value markets such as Japan and South Korea. You know the numerous reasons for this – we have talked about it for long enough. The fall in US beef imports in Q4 is a seasonal factor which coincided with large Chinese beef imports that occur due to Chinese New Year which started on February 5. The fact is, you can be buying a piece of steak from a prime beast or a very old beast, because there are now so many grades of ossification (boning categories) that most meat can make it through to be graded. Sign up for exclusive content, events, competitions and much more. In the US, light switches flick the wrong way; sales tax is added at the register; soft drinks are bigger; there’s still a one-cent coin for some reason; and thongs definitely don’t go on your feet. Australian beef is freerange. On the other hand, Australia’s predominantly grass-fed cattle are raised and fattened exclusively on pasture. There are many factors that can contribute to the tenderness and flavour of beef, but perhaps the most important element is the type of feed the cattle are raised on. Want Steak School to sizzle up your inbox? Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it … The term ‘EXPORT – QUALITY MEAT” can mean any meat items processed to an export standard at an export establishment can lay claim to this statement, no matter what the age of the animal. Entirely minced. On the other hand, Australia’s predominantly grass-fed cattle are raised and fattened exclusively on pasture. Find helpful customer reviews and review ratings for Australian Beef Tenderloin - 5 lbs avg at Amazon.com. However, since the advent of MSA, some carcasses are now graded by ossification. However, as stated in our earlier TicTacs, MSA has now been watered down to such an extent that it gives very little guidance as to tenderness and quality. Grass-fed beef tends to be leaner than grain-fed beef, and is a particularly good source of iron and zinc, which are important for energy, brain function and healthy growth and development. Read honest and unbiased product reviews from our users. To determine USDA quality of grades, there are five maturity groupings designed from A through to E.   Approximate ages corresponding to each maturity classification are: C         42 to 72 months. The statement does not represent any criteria representing the actual eating quality of the product. 2000 - 2013. US beef has up to a 25pc premium to Australian beef and has clearly displaced Australian beef from the market, resulting in lower prices and less volume being exported to Korea. In Australia we have spent hundreds of millions of dollars on MSA grading. Battle of the Beef: American Black Angus vs Wagyu Beef The Cuts of Beef To make this fight fair for both contestants, the cuts used were as similar as possible: Two beautiful Sirloin Caps of the same size/weight, aged for 21 days. The metric system is waiting for you, America…. Grain-fed beef tends to have a more consistent taste, whereas the flavor profile of grass-fed varies based on the land where the cattle graze, their breed, and the time of year. I am working at a steakhouse and I am in a mini state of confusion. AusMeat is a joint venture between MLA and the processors, part of their brief is establishing grading language, and some people might say ‘run by the processors for the benefit of the processors’. Thus the US is both a major market for Australian beef and a major competitor in third country markets. What is the difference between American beef and Australian beef and why is the color different? A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. Please note that the ‘A’ letter, which usually indicates first class or top grade in the real world, is used on the oldest category of meat. As cattle get older (mature), their meat becomes progressively tougher. MSA, which is the name of this grading program, is run by MLA and all audits of MSA shops and abattoirs are carried out by AusMeats. Both grain-fed and grass-fed beef offer a number of health benefits, and are highly concentrated sources of the nutrients you need to survive. The US isn’t the only country to use a beef grading system. Meat and Livestock Australia (MLA) grades beef using the Meat Standards Australia … PR:    is 7 permanent teeth up to 42 months of age. It is interesting to watch Australian producers get half of the cattle prices that the USA producer receives. The USDA has forecast a mild 0.5 percent increase in US beef imports for 2019, compared to a potential 21pc increase in China’s overall beef … Theirs is a more honest grade to give to young beef, compared to the mafia of greed here. South Korea is a major growth market for the US, with beef exports up 8% year on year. Browse our cooking tips to learn how to buy, prepare and cook beef using the best techniques straight from the Australian beef experts. The high beta-carotene content in grass also leads to stronger flavours in the fat found in grass-fed beef. The coronavirus blame game is escalating a trade conflict between China and Australia. After reading instructions like that, then you see ads like this………. In the US, it is acknowledged that maturity of the beef animal has a direct effect on the tenderness of that beef. Why does US beef taste and smell so different from Australian beef? Notice that ‘A’ in the USA grading system relates to the highest eating quality – exactly opposite to Australia where ‘A’ is for a full-mouth beast. It has an almost orange tinge to it. These grades are used across America itself, and across all beef sold internationally. Perhaps it would be much fairer if a grading system followed a beast from abattoir front door through to the retailer. More often minced, D         72 to 96 months    Generally minced, E          more than 96 months. Australian beef exceeds internationally recognised food safety and animal health standards. All Rights Reserved. When the producer sells a beast or carcass, generally he is paid a price based on dentition, sometimes ossification. USA beef is mainly grain feed and the cattle are pumped full of drugs. Generic American beef is less healthier, in my opinion, than Australian beef. This feeding regime leads to beef that has a consistently buttery flavour and mouthfeel. Not based on, as in Australia, how you can use the changed boning categories to your (processors) best advantage. What we would call the topside and silverside cuts, for instance, are collectively known in the US as ‘round’ cuts, and what we would call a porterhouse or sirloin steak would be referred to in the US as a strip or New York steak. If you see Kobe in a menu or at store there is a high chance that it’ll be an American or Australian crossbred Wagyu. The statement does not represent any criteria representing the actual eating quality of the product. When sold in the shops now, meat may merely have the label MSA on it, no stars or grades or ‘language’. For starters, we haven’t been able to agree on a common terminology for our cuts. Depending on where you shop or eat, you might also come across grading systems from Australia and Japan. USA beef quality is known to be consistent and correct, which is why USA have larger sales than us internationally, and why they moved back quickly into those markets after the BSE scare. The Australian beef grading system. Restaurant retailers and wholesalers are notorious for buying cheaper, more unreliable meat and then on selling it at a premium price. Historically, the name “Wagyu” 和牛 is meant to refer to all Japanese beef cattle, with “Wa” meaning Japan and “gyu” meaning cow. Australian Beef. Beef cuts don’t have to be intimidating. It was watered down due to pressure from non-adoption, or a lack of promotion by the retailers, and this is what we have now. But there’s one difference that isn’t obvious at first glance – our beef. A:      is 8 permanent teeth and 48 months any age. It is still used when the producer sells the beast in the saleyards. Yet, consumers in the USA buy their beef at very reduced prices compared to Australian consumers. Is this intentionally meant to be misleading? Of course, they have grass-fed beef in the US, too, but it tends to be a by-product of the dairy and beef production system, and is of variable quality, usually ending up in hamburgers. The fact is that chicken and other meats continue to get an increasing share of the protein dollar market, is in large part due to the inconsistency of the guarantee of beef eating quality. The grades are: USDA prime;   USDA choice; USDA select; and USDA standard. Because MSA now takes precedence over the old AusMeat language, the ossification classification takes precedence over dentition. However, you can easily find very healthy American beef that is all natural. (When Australian cattle are grain-fed, it’s primarily on barley and wheat, instead of corn and soy.). Unless Australian grassfed producers can get their act together, support the restructure of their representative organisation, and take control of their own industry with a strong united vote, then we will see beef consumption fall even further due to inconsistency of the product. Australia exported 937,301 tonnes of beef and veal in 2010-11, worth $4.5 billion. The AUS-MEAT Chiller Assessment scores each beef carcasse according to the colour of meat and fat, the amount of marbling, eye muscle area, rib fat and the maturity of the carcasse, providing clear quality categories to customers. When it comes to experience there are few meat exporters around the world who can compete with the Aussies. United States. Served as juicy grilled steaks, a tender roast or your own special creation, Aussie Beef helps put delicious, craveable meals on your family table all year long. “When you say Australian beef, it is more herby in taste, earthy and beefy in flavor. The Meat Standards Australia (MSA) grading system instead focuses on the eating quality of specific cuts, with regards to tenderness, juiciness and flavour, and doesn’t treat intramuscular fat as a prerequisite for high-quality beef. Under the trade agreement, Australian frozen beef attracts a tariff of 27.2 per cent, around half that imposed on US imports under the snapback measure. This is of immense value to processors, retailers and wholesalers, whilst consumers and producers suffer the consequences of this misleading language. Grass-fed represents only about four to five per cent of beef consumption in the US, and even then, much of that is produced in Australia, New Zealand and Uruguay. US, Brazil, India & Australian exports to China However, the different names of Wagyu refer to the specific region that the cattle is raised, such as Kobe, Kagoshima, Matsusaka and Ohmi. I have noticed at the market that the American beef is quite red and only slightly marbled. In the US grading system, grass-fed beef essentially doesn’t grade, and in the small number of cases where it does, the grades tend to be low. Grass-fed beef is also high in Omega 3 fatty acids, the same healthy fat found in fish. ShopRite can sell foreign beef for $4.99 a pound, compared with $10 or more a pound for American, grass-fed beef, because costs are so much lower in Australia. Our team have gathered loads of delicious and healthy recipes to plan your next meal. On average about $3/kg cheaper. It depends on who you buy it … To account for the effects of aging on beef tenderness, the evaluation of carcass maturity is integral to the formula for grading. Further information on the AUS-MEAT language is available on the Industry Standards section. Like Japan, Korean consumers have a genuine preference for US beef. When purchasing products promoted as “A – GRADE QUALITY MEAT” or. That’s not to say, however, that Australian grass-fed beef is without marbling, with some Aussie grass-fed beef receiving impressive 4+ marble scores. As of today, tariffs on Australian beef have again been cut to 27.5% (frozen) and 30.5% (fresh or chilled) while our competitors [United States] continue to pay the higher rate of 38.5%.” The United States will not have its tariff on beef exported to Japan cut to 27.5% until … What we can all agree on, though, is that feet and inches are no way to measure anything. Why Australian beef isn't served more in American steak houses is a big question. The major export markets for beef and veal are Japan (37 per cent), the United States (17 per cent) and Korea (15 per cent). Built on over 200 years of experience the Australian meat market has generations of expertise and brings all this to the fore when producing the vast range of meat products that we at Tom Hixson of Smithfield online butchers stock. If it was discounted as a carcass, then that meat of that beast should also be discounted at the retail or food service level. Dentition (numbers of teeth) has always been the way of judging the age of a beast. One would expect that this should be a world-wide standard, especially from a developed country like Australia, where we need our overseas markets to take the majority of the beef slaughtered in Australia. And animal health standards the retailer you shop or eat, you might also come across systems... 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