The Handbook of Australian Meat is designed to enable Exporters and Importers of Australian product to communicate detailed specifications and descriptions of red meat items using the same common Language.
AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat. Primal cuts are a muscle, or group of muscles, (Bone in or Boneless) which are defined by detailed cutting lines using objective measurements (e.g. rib number), standard descriptions and directions.
How to read and understand the Handbook Of Australian Meat Specification.
This 7th Edition of the Handbook of Australian Meat contains a selected list of detailed product specifications and codes but it is by no means a full comprehensive list of products registered with AUS-MEAT.
Further details on Australian Meat specifications and product code listings can be obtained by contacting AUS-MEAT at: email@example.com or visit the web site at www.ausmeat.com.au
Australian Meat Industry Stakeholders can access the Handbook Library Database by becoming an AUS-MEAT On Line Member. For more details contact AUS-MEAT at firstname.lastname@example.org