General Requirements

Your path: Home | Industry Standards | Specification | General Requirements

GENERAL PRODUCT REQUIREMENTS FOR MEAT SUPPLY SPECIFICATIONS

QUALITY / SPECIFICATION CHARACTERISTICS

SPECIES

ITEM

REQUIREMENTS

BEEF

Meat Colour

Meat colour to be cherry red with no dark cutting meat accepted.
AUS-MEAT equivalent meat colour 1b to 3

Fat Colour

White to creamy white with no yellow fat accepted.
AUS-MEAT equivalent fat colour 0 to 3

Fat Depth Ageing Leanness

< 8mm or as otherwise stated.
Range Min: 14 days to Max: 36 days
Bulk item (lean) to be expressed as equal to Chemical lean % content.
Trimmed cut surface to exposed red meat.

VEAL

Denuded Weight

Veal primals / portions to be derived from Veal carcase 60kg to 80kg, unless stated otherwise.
Refer HV (Heavy Veal) or LV (Light Veal)

Fat Depth

<5mm unless stated otherwise

Meat Colour

Pinkish in meat colour.

LAMB

Weight Range

Primals derived from carcases 18kg to 22kg.

Fat Range

Subcutaneous fat cover 2mm to 6mm.

Meat Colour

Lamb products - cherry red.

Fat Colour

Lamb products - white to creamy white fat.

PORK

Weight Range

Primals derived from carcases 60kg to 70kg.

Fat Depth

<12mm.

CUTTING

Portion

Weight tolerances applies to all portions cut product.
No wedge shape cuts.
No evidence of bone chips or bone dust.
No knife scores or meat quality defects.

PACKAGING

All Product

Vacuum pack using quality packaging material.
Bone guard to be applied to all bone in products.
Each carton to be lined with plastic liner.
Each carton to have a maximum net weight of 16kg.

PRODUCT CONDITION

All Product

Fresh or otherwise as stated.
Temperature on delivery:
Chilled product maximum of 5°C.
Frozen product to be maximum -15°C.
Product displaying off condition or discoloration on inspection will not be accepted.

VERIFICATION

All Product

All deliveries will be checked at point of usage for specification verification.
Labeling of product must be accurate.