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| CONTENTS | ||
| AUSTRALIAN RED MEAT INDUSTRY (GENERAL INFORMATION) | ||
| Industry Overview | ||
4 |
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| AQIS |
5 |
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| Food Safety Programs |
5 |
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6 |
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| AUS-MEAT Language | ||
Bovine/Ovine/Caprine Categories and Descriptions |
7
- 10 |
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Bovine Carcase Assessment Scheme (Chiller Assessment Language) |
11
- 12 |
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Packaging Descriptions and Codes |
13 |
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14 |
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How to use the Handbook of Australian Meat |
15 |
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Check List Guide for Ordering Australian Red Meat |
16 |
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| Industry Programs | ||
17 |
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GS1 Australia |
18 |
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19
- 21 |
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| STANDARD BOVINE PRIMAL CUTS MUSCLE REFERENCE | 22
- 32 |
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| BEEF | 33
- 61 |
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| BEEF/VEAL FANCY MEATS & VARIETY ITEMS | 62
- 70 |
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| VEAL | 71
- 82 |
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| SHEEPMEAT | 83
- 104 |
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| SHEEPMEAT/GOATMEAT FANCY MEATS & VARIETY ITEMS | 105
- 108 |
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| GOATMEAT | 109 |
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| STANDARD CARCASE TRIM REQUIREMENTS | 110 |
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| MAP OF AUSTRALIA | 111 |
| FOREWORD | CONTENTS | ORDERING FORM |