The Ausmeat Grading Beef Explained.
Beef is well known for its tenderness, juiciness, and flavour, but what’s the perfect type of beef that deserves to be on your BBQ grill or in the oven?
The Ausmeat Grading system is an internationally recognised language. The grading system can be used for selling and export, so that other countries can then compare the Ausmeat grades to their own.
This grading system is not based on appearance or on opinion, but rather it is based on the development of the animal; age, sex etc. This makes it more full-proof than that of visual and colour inspection that may deem a product to seem a certain quality, but will not guarantee quality or consistency.
We believe in “Quality for Purpose,” so here are a few ideas on what you can do with the different categories:
YG – Young Beef. Muscles are not worked, so this means the cut of meat will have a tender, light flavour. This particular product is ideal for steaks available in smaller portions (200-350g steaks). It is recommended to season this particular category of meat, as more flavour can be added.
YP – Young Prime Beef. Similar to the earlier mentioned YG, but YP is slightly older animal, with a bit more flavour.
PR – Prime Beef. The development for this cut has a tenderness as well as full flavour. Better for large portions (300-400g steaks). Recommended for the portion size and the overall quality and full flavour.
S – Ox. A bit older than the earlier mentioned PR, therefore the cut is not as tender but still maintains a robust flavour. This product is a good all-rounder, comes in large portions (300g plus).
MSA, which is the name of this grading program, is run by MLA (Meat & Livestock Australia).
When sold meat may merely have the label MSA on it, no stars or grades or ‘language’. The Australia ‘language’ is supposed to relate to the following definitions of grading:
Y is no permanent teeth up to 18-month-old.
YG is 2 permanent teeth after 30 months of age.,
YP is 4 permanent teeth up to 36 months of age.
PR: is 7 permanent teeth up to 42 months of age.
A: is 8 permanent teeth and 48 months any age.
Please note that the ‘A’ letter, which usually indicates first class or top grade, is used on the oldest category of meat.
Notice that ‘A’ in the USA grading system relates to the highest eating quality – exactly opposite to Australia where ‘A’ is for a full-mouth beast.
AUSTRALIAN WAGYU RIBEYE STEAK (MARBLE SCORE 5, 250G|350G, ~2CM|2.5CM THICKNESS)
AUSTRALIAN PREMIUM BLACK ANGUS RIBEYE STEAK (SCOTCH FILLET, MS 2+, 400G, ~2.5CM)
NZ PREMIUM GRASS-FED RIBEYE STEAK (SCOTCH FILLET, 283G(10OZ) | 350G, ~2CM|2.5CM THICKNESS)
USDA PRIME THICK-CUT RIBEYE STEAKHOUSE STEAK (SCOTCH FILLET, 680G(24OZ), ~3CM THICKNESS)
Thank you for contributions from Universitymeat and MLA
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Aussie Meat
Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.