Meat Standards Australia (MSA™) Beef Grading Program predicts Eating Quality by grade, cooking method and ageing requirement to guarantee the tenderness of beef for consumers.

The MSA grade/s are determined by calculating the direct and interactive effects of factors which affect beef eating quality. Such factors include breed, sex, marbling, age, growth history, carcase quality attributes, processing methods and treatments.

INTEGRITY

All participants in the program are required to be licensed. Licensees of the MSA Trade Marks and technology are required to have auditable procedures in place to prove proficiency to the MSA Standards. The MSA program is operated under an AS/NZS ISO 9001:2000 Certified System.

TRADE DESCRIPTION SPECIFICATIONS

MSA Licensed grading Enterprises include within the carton label or carton panel trade description information the MSA grade, cooking method and ageing requirements. Licensed Enterprises ensure that procedures for use of the MSA descriptions as part of the product description are integrated into their approved Quality System before label approval is given.

TRADE MARKS

Meat & Livestock Australia (MLA) is the owner of the Trade Marks which are used to certify the eating quality of beef to which they are applied. MLA grants a license to use the MSA Trade Marks on the terms of the Licence and Standards Manuals.

MSA CERTIFICATION

MSA certified beef provides a consumer guarantee of eating quality at three quality levels in conjunction with cooking method. The quality grades are defined as follows:

(MSA Trade Marks)

MSA 3
Guaranteed Tenderness

MSA 4
Premium Tenderness

MSA 5
Supreme Tenderness