Handbook of Australian Meat 7th Edition AusMeatInternational Red Meat Manual
CONTENTS
> RED MEAT INDUSTRY > AUS-MEAT LANGUAGE CHECK LIST GUIDE FOR ORDERING AUSTRALIAN RED MEAT HELP

When ordering Australian Red Meat cut items from the Handbook of Australian Meat the following check list should be considered.

SPECIES AND CATEGORY:
Select the species and Category (Basic or Alternative) that you require: eg. Beef / Veal / Bull / Lamb / Mutton / Goat. (See Species and Category listing)

PRODUCT ITEM:
Select the product from the Handbook of Australian Meat by cut item description and unique product code number. (See How to Use This Book)

ADDITIONAL REQUIREMENTS:
List from the specifications details, e.g. Points requiring specification: fat depth, rib numbers, fat/lean content, trim variation, muscle content variation. (See How to Use This Book)

WEIGHT OF PRODUCT:
Specify carcase or cut item minimum and maximum weight range or bulk pack even weight. (See Weight Ranges and Yield Guide: Beef & Sheep)

SPECIAL PROCESS:
Halal certified product, EU - High Quality Beef.

QUALITY REQUIREMENTS:
Meat/Fat Colour Assessment, Marbling Assessment, MSA Graded, Grain Fed Certification, Aged for a specified period.

CONDITION OF PRODUCT:
Fresh/Chilled or Frozen.

PACKAGING REQUIREMENTS:
Specify – how the product is contained i.e. Vacuum Packed (VAC) – Individual Wrapped in plastic (IW) – Layer Packed (LP) and specify that the wrapping be secure with no exposure of meat or entrapment of polythene in frozen meat. (See list of packaging methods available)

SPECIAL LABELLING REQUIREMENTS:
Specify details in addition to the mandatory information, i.e. other language details included, e.g. Best Before date. (See Labelling Information)

SPECIFY THE QUANTITY OF YOUR ORDER:
Ensure that the quantity of your purchase is verified.

VERIFICATION:
To ensure that the specification items on your order are correct, request the details of the order be verified by the supplier.

TRANSPORTATION / DELIVERY:
Stipulate Transportation and delivery requirement details.