The Beef/Veal Language brochures provide the tools for
objectively describing carcasses on the slaughter floor.
Categories are divided into Basic Category (Beef / Veal / Bull)
and Alternative Categories are assessed by dentition with a range
from zero to 8 permanent incisor teeth and all have unique
Beef Language categories also covers Bull category and a
definition of secondary characterises determines when an entire
male is classed as Bull.
Other objective measurements includes: Sex, Standard Carcase
Trim, Weight Class, Fat Score and Bruise reporting.
BEEF / VEAL CHILLER ASSESSMENT LANGUAGE
The Australian Beef Carcase Evaluation (Chiller
Assessment Language for Beef and Veal) brochure illustrates and
describes the process of assessment of carcase attributes.
Chiller Assessment Language was developed to enable AUS-MEAT
accredited Enterprises to assess, grade or class Beef and Veal
carcases using a uniform set of standards under controlled
The scheme provides a means of describing meat characteristics
and classifying product prior to packaging.
These characteristics include the colour of meat and fat, the
amount of marbling, eye muscle area, the fat depth and the maturity
of the carcase.
Assessments are made by qualified assessors and results are
allocated to the carcase and provide a means of (carcase) selection
according to individual contract specifications, grading schemes
and or company brand requirements.
The AUS-MEAT Chiller Assessment Language is only available to
AUS-MEAT accredited Enterprises, their clients and suppliers.
Beef Publications: incl. Language Brochures,