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.



 

 


Convert Page to PDF