Australian Beef Product Guide

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AustralianBeef ProductGuide

BEEF FROMAN IDEALHOMEWe believe there’s no better place on earth to raise beef.Our unique climate and environment allow ouranimals to live in their natural state and that in turnallows for consistent supply all year round. As avast island our livestock is more protected fromillness and disease and our wide open spaces haveallowed us to develop a natural approach to farming.Animals are more free to roam, living a less stressfullife that delivers a better result for everyone.

PARTNERSFORPROGRESSThe Australian beef industry has been morethan 200 years in the making. Foundationslaid many years ago have helped it evolve intothe dynamic and progressive entity it is today.The combined integrity of our farmers andprocessors, along with the advantages of anunspoiled environment, has underpinnedAustralia’s reputation for producing some ofthe highest quality beef available. Australianbeef is certainly a product of its environment.

FAST FACTWHY BUYAUSTRALIANBEEFThe Australian beef industry has a long legacy of producingsafe, quality beef for customers around the world. We takepride in the meticulous standards that have resulted in one ofthe world’s highest animal health statuses, not to mention ourextensive traceability program. The following are just a few of thereasons Australian beef stands out in the global marketplace.Advanced Farm Managementand SustainabilityAustralian cattle producers are recognised around theworld for their animal husbandry and farm managementtechniques. The Australian livestock industry takes pridein its genetics and is at the forefront of technologicaladvancements in livestock production efficiency.Australian farmers are also highly progressive in the areasof farm and pasture improvement and water management.The Australian red meat and livestock industry makes animportant contribution to sustainability—environmental,economic and social. The focus on the environmentalsustainability of the industry covers key areas ofemissions reduction, water use and land managementthat are important not only for the environment butalso for producing nutritious, high quality beef.The red meat industry, through Meat & Livestock Australiaand in collaboration with the Australian government,invests over A 13 million annually in research anddevelopment, to better understand the environmentalimpact of meat production and to further improvethe environmental performance of the industry.In Australia, cattle are mostly grazed on large areasof semi-arid and arid rangelands. This method ofproduction is unique to Australia, which meansoverseas figures and data on environmental impactare not applicable to our industry. Our distinctiveproduction systems and commitment to continuousimprovement have led to Australian cattle producersbeing recognised around the world as leaders inproducing some of the best red meat, while alsoleading the way in environmental farming practices.Australian producers understand that protectingand improving our natural environment is vital tothe long-term sustainability of their business andthe environment. Across the country many livestockproducers manage weeds, pests and feral animals;help to maintain biodiversity; and reduce the riskof destructive bushfires. They implement a varietyof efficient water management measures in theirgrazing systems, including maintaining healthy soilswith adequate nutrients, minimising run off throughvegetation management, and monitoring the frequencyand intensity of grazing to make the best use of pastures.Australia’s cattle producers are balancing the needs ofthe grazing animal, the pasture and the environment.A Meat Processing LeaderThe Australian meat processing sector is a worldleader in beef dressing and fabrication. Australianpacking plants employ the latest technologies toensure continued improvement in production efficiency,without sacrificing superior levels of meat safety.The Australian beefindustry’s commitment tocontinual improvement hasseen it reduce its emissionsprofile by 14% and waterconsumption by over a thirdsince 1981. The uniqueAustralian productionsystem has one of thelowest carbon emissionsprofiles of any major beefproducing country.

Product Integrity andTraceability SystemsA Variety ofProducts forEvery NeedThe Australian beef industry producessome of the finest beef in the world.Our industry is geared to producinghigh quality grassfed beef , grainfedbeef, organic beef and breed-specificproducts such as Wagyu and Angus.The Australian feedlot industry alsocontinues to produce high quality grainfedcattle destined for markets around the world.The Australian beef industry also catersto the needs of different cultures,with many Australian processorsproducing Halal beef guaranteedto adhere to Islamic laws.No matter what you require for yourdiscerning customers—from leanmanufacturing beef for hamburgers tograinfed, organic, natural and grassfedbeef—the Australian beef industryhas the right product for you.An Enviable AnimalHealth StatusAustralia’s animal health status is arguably one of thehighest in the world. We are recognised as being freeof all major epidemic diseases of cattle including Footand Mouth Disease (FMD). We have also taken a globalleadership role by enacting legislation to prevent thefeeding of meat and bone meal to ruminants and havealso implemented disease surveillance programs inline with international standards to verify this ban.As a result of these programs and our strict quarantineregulations, our industry is one of only a few in theworld to be declared a ‘Negligible Risk’ country ofBovine Spongiform Encephalopathy (BSE) by theWorld Organisation for Animal Health Industry.FAST FACTAustralia exports over 60% of itsbeef production to more than 100countries, meeting and exceedingdiffering market requirements.The Australian government and red meat industrycontinue to zealously guard our enviable status,with programs that have been in place fordecades to maintain our superior standing.The National Livestock Identification System (NLIS)is Australia’s system for the identification and tracingof cattle for biosecurity, food safety, product integrityand market access. NLIS is based on a ‘whole of life’electronic tag placed on individual cattle, which utilisesradio frequency technology and enables individualtransactions to be recorded and transmitted electronicallyby the producer or processor. This information istransferred to a central database, allowing the tracingof cattle from farm to the point of slaughter to occurswiftly and efficiently—an attribute that distinguishes theNLIS from other traceability systems around the world.Additionally, the Livestock Product Assurance (LPA)program is designed to certify food safety and qualityassurance standards. Producers are audited randomlyto ensure adherence to the LPA food safety standards.The National Feedlot Accreditation Scheme (NFAS) is amandatory QA integrity system for Australian feedlotsproducing grainfed beef for both the Australian domesticmarket and all export markets. Under the NFAS, themovement of cattle from the farm to the feedlotmust be recorded in the NLIS database. In additionto this, health and production controls for grainfedcattle are applied through checks for feed and watersafety, strict regulations on veterinary treatments,and inspections for pesticides or trace metals.The National LivestockIdentification System (NLIS)NVD/WAYBILLProducerApply tagRecord movementsbetween propertiesSaleyardRecord movementsthrough saleyardProcessorRecord kill details

LEADERSIN QUALITYEXPORTSUnderpinning both the LPA and NFAS integrity programsis the National Vendor Declaration (NVD), linking thetraceability of the cattle from the farm through tosaleyards, feedlots, transport and processing. The NVDincludes a Property Identification Code (PIC) that tracksexposure of the cattle to any agricultural and veterinarychemicals, grazing history and supplementary feeding.Product integrity is assured at all points of transfer: Transport and Saleyard — Cattle transport is heldto truck-care standards for animal welfare, meatquality and meat safety. The National SaleyardsQuality Assurance Program (NSQA) addresseskey quality issues or hazards within the saleyardsector and, when cattle pass through the saleyard,transactions are recorded using NLIS electronic tags.Processing Plant — All exporting plants must complywith the Australian Standard to ensure meat isprocessed hygienically. This standard is consistentwith international ISO 9002:1994 and HACCPstandards. The Australian government verifies thelegislation is being correctly implemented. Eachhead receives an antemortem and postmortemveterinary inspection, and microbial assessments areconducted throughout processing. For traceability,all beef carcases must be correlated to their PICnumbers, which are stored on a database.Shipping — All shipping containers destined forexport are inspected, and sea-freighted containersare sealed under Department of Agriculture Australiasupervision. Once inspected, the container cannotbe opened until it reaches its final destination.For traceability purposes, the container andseal numbers for all beef exports are stored inthe Department of Agriculture database.State-of-the-ArtPackaging and Shelf LifeThe Australian meat industry recognised many years agothat packing and delivery are two critical links in the beefsupply chain, particularly for international customers.The Australian processing sector employs the latestpackaging technologies to ensure that Australianbeef is delivered to export markets in the same highquality condition in which it left the packing house.FAST FACTOf the total Australian cattleslaughtered each year, nearly35% are finished on grain.Australian chilled beef primal cuts are vacuum packed tomaintain freshness and quality and to ensure extendedshelf life. Strict temperature control is maintainedthroughout the delivery process, inhibiting bacterialgrowth and giving Australian beef a shelf life of upto 120 days under optimal storage conditions.Australian processors consider the following fourfactors to play a key role in controlling the growthof microorganisms on meat in vacuum packs: Australian Processing Conditions — The cleanlinessof cattle prior to slaughter (due to being grassfed)and the decreased processing speeds at slaughterresult in lower microbial counts, decreasing thepotential for contamination on meat surfaces.As noted earlier, all export-accredited processors haveAustralian government auditable HACCP procedures,high food safety and hygiene standards in place.Temperature — Microbial growth rates at 0 C to1 C are only about half those at 5 C. A storagetemperature as low as -1 C without freezing the meatis the best policy to maximise shelf life. Australianmeat is typically transported at -1.5 C to -0.5 C.Gas Atmosphere in the Vacuum Packaging —The basis of effective vacuum packaging to preventspoilage and prolonging the shelf life of meat isthe oxygen-free environment, which inhibits thegrowth of spoilage bacteria, while still allowing thenatural tenderising process of ageing to continue.The Meat’s pH — High pH meat (pH6.0 andhigher—the traditional definition of a ‘dark cutter’)will spoil more quickly than meat below pH6,as some bacteria are able to survive in this highpH environment. By excluding meat from thecarcases where the meat pH is greater than 6,processors can eliminate these spoilage problems.

PUREENJOYMENTPUREQUALITYIt starts with great produce, available inabundance, but it’s our sense of sharedenjoyment that makes the experience so muchbetter; we take pride in our relaxed and funattitude to life. Australia produces a richdiversity of product, perfectly suited to differentoccasions whenever red meat is enjoyed.We proudly share our best produce for therest of the world to enjoy in their own way.Life is about enjoying the moment, living well andwhen it comes to that, we always expect the best.

AnimAl HeAlTHAnd WelFAreTOPQUALITYBEEFHistorically, international beef grading systemshave focused only on a production basis with noaccountability or input from consumers. But thisapproach can lead to inconsistent eating experiences.More than 10 years ago, the Australian beef industrydeveloped and established a grading system called MeatStandards Australia (MSA)*, a beef eating-quality programthat labels each beef primal and sub-primal with aguaranteed grade and recommended cooking method toidentify eating quality according to consumer perceptions.MSA is a voluntary grading program that accuratelypredicts the eating quality of Australian beef, enablingsuppliers to deliver consistent quality beef to consumers.From ourSHoreS To yourSThere is variety of transport services available,designed to meet every requirement of our globalcustomers. A number of shipping lines operate fromAustralia, offering container and conventional service.The days at sea are perhaps the most important to thequality of Australian chilled beef primal cuts. During thistime, chilled, vacuum-packed cuts are allowed to age—a process that improves and enhances meat quality andtenderness. Sea freight is a popular form of transport forAustralian beef, however, air shipment is also available.Livestock processing in Australia is conducted in accordancewith national laws and international requirements, andenforced accordingly by state, territory and commonwealthinspectors to ensure that high standards of animal welfareare maintained at all times.The Australian meat industry is committedto the highest level of animal welfare and thehumane treatment of livestock. Our mission isto ensure acceptable animal welfare standardsare implemented and effectively verified.In 2005, the Australian meat industry proactivelydeveloped and implemented the Australian MeatIndustry Council (AMIC) ‘National Animal WelfareStandards for Livestock Processing Establishments’.The standards integrate Australia’s Model Codesof Practice, relevant state and commonwealthlegislation, commercial requirements and communityexpectations into a single best practice animalwelfare standard for livestock processors.Australian processors demonstrate their superiorcommitment to these standards and best practiceanimals welfare by complying with the ‘AustralianLivestock Processing Industry Animal WelfareCertification System’ or ‘AAWCS’. The AAWCS is anindependently audited certification program whichcovers all animal welfare activities at the processingestablishment–from receival of livestock at theestablishment to the point of humane processing.For more information see: http://www.amic.org.au/content common/pg-aawcs.seo*Due to the complexity of the MSA program and market factors, not all beef will be MSA graded. For more information contact MLA (COUNTRY SPECIFIC)

ALL ABOUTAUSTRALIAN BEEFAustralian beef has the ‘natural advantage’. Our cattle graze onopen pasture and most are exclusively grassfed. Australia hasnearly 29 million head of cattle, and our breeds are divided intotwo main varieties—temperate breeds and tropical breeds.Temperate breeds of cattle are generally Europeanderived—breeds such as Hereford and Angus. Cattleof this variety are most predominant in the southernparts of the country, where the climate is milder andthe land is rich, fertile and abundant in pasture. Tropicalbreeds of cattle are generally derived from Bos Indicustype breeds, such as Brahman and Droughtmaster.These breeds are ideal for Australia’s northern areas,which are tropical with monsoon rains in the summer.GrassFed BeefMost Australian cattle are raised and fattened exclusivelyon pasture. Variations in seasonal and geographicfactors influence the style and quality of grassfed beef.As demand for natural, wholesome foods increasesglobally, Australian grassfed beef is being seen asan important component of a healthy diet. Raisedexclusively on pasture, Australian grassfed beef isnaturally low in fat and cholesterol, while offeringa higher level of Omega 3 fatty acids, thought tolower blood pressure and reduce the risks of certaintypes of cancers. For these reasons, consumers areincreasingly seeking out lean, grassfed meats.GrainFed BeefGrainfed beef is derived from cattle that have beenfed on nutritionally balanced, high-energy-finishedrations for a minimum specified number of days. Thisfeeding regime results in a more consistent productand enhanced marbling that contributes to improvedtenderness, juiciness and flavour. Grainfed beef fromAustralia generally yields more consistent fat andmeat colour. Typical feeding regimes in Australia are:short-fed (100 to 150 days), medium-fed (150 to 200days) and long-fed (200 days). Australian grainfedbeef is highly regarded in many export markets, andAustralia has developed a reputation for producingsome of the best grainfed beef in the world.Lean Manufacturing BeefAustralia produces an ample supply of lean manufacturingbeef for further processing. Australian beef continuesto satisfy the demanding needs of processors and theircustomers around the world. Because of its versatility,Australian beef can be used to produce everything fromhamburger patties to coarse ground beef to meatballs,roast beef and pastrami, to name just a few. Australianlean manufacturing beef has consistent fat-to-leanratios (chemical lean) for manufacturing packs, low microcounts and extremely low rejection rates. Australianmanufacturing cuts are lean and closely trimmed tospecifications. Manufacturing cuts for further processingare available in both frozen and chilled (fresh) form.

Chiller assessment is conducted by qualified company personnel.Company Chiller assessment programs are regularly audited byAUS-MEAT to ensure their integrity.Understanding the effects of ageand feeding on chiller assessment7654321c1bTotal Rib Fat (TRF)Thickness of rib fatsubcutaneous andintramuscular, at a specificpoint on a forequarterin millimetres (mm).1aColourdarkerthanthe 6chipSubcutaneous Rib Fat (RF)LMC: LIGHT MEAT COLOUR may indicate youngcattle (especially slaughter veal and calves).Thickness of subcutaneousrib fat, at a specific point on aforequarter in millimetres (mm).DMC: DARK MEAT COLOUR may indicatecattle have been stressed prior to slaughter.9876543Colourdarkerthanthe 8chipHow to buyAustralian beefOrdering Australian beef is simple,and understanding the AUS-MEATlanguage is the first step.AUS-MEAT is an industry-funded organisation responsiblefor establishing and maintaining Australian meatspecifications. The AUS-MEAT language is a uniformspecification language for Australian meat products thatenables importers and wholesalers to accurately specifythe meat product they wish to purchase from an exporteror seller. The AUS-MEAT language is outlined in detailin the AUS-MEAT Handbook of Australian Meat (HAM).The AUS-MEAT language is based on product descriptionand objective measurements of various carcase traits,such as hot weight, fat depth, sex and age of the animal.AUS-MEAT has assigned a distinct, four-digit, Handbookof Australian Meat (HAM) number for every primal cutand offal product. The category descriptions and HAMnumbers are vital components when orderingAustralian beef.Australian Meat Quality—Chiller AssessmentLMC: LIGHT MEAT COLOUR may indicatecattle have been fed grain rations.Australian meat processors objectively measurecarcase quality using an industry program called ‘chillerassessment.’ This is principally how we ‘grade’ carcases.Chiller assessment is conducted by qualified companypersonnel, and company chiller assessment programs areregularly audited by AUS-MEAT to ensure their integrity.YFC: YELLOWEST FAT COLOUR may indicatecattle have been grassfed (typically maturesteers, bullock or heifers). Meat Colour Fat Colour Eye Muscle Area MarblingMarbling is the fat that is deposited between muscle fibresof the M. longissimus dorsi muscle. Marbling is assessedand scored against the AUS-MEAT / MSA MarblingReference Standards, which compare the proportion ofmarble fat to meat at the surface of the assessment site.The AUS-MEAT marbling system provides an indicationof the amount of marbling in beef. The MSA marblingsystem provides an additional indication of thefineness of distribution and the size of marbling pieces.The AUS-MEAT marbling evaluation system and theMSA marbling evaluation system can be used inharmony to provide more detail about the product.10Marbling (MB)Fat that is deposited betweenthe individual muscle fibres ofthe M. longissimus dorsi muscle.H.A.M is assessed from 0 (least)to 1100 (most). MSA is assessedfrom 100 (least) to 1100 (most).Eye Muscle Area (EMA)Area of the rib eye muscle insquare centimetres (cm).Chiller assessment is used to objectively measurethe quality characteristics of a beef carcase, allowingthe processor to accurately communicate thecharacteristics of the carcase to a buyer. Chillerassessment enables the buyer to accurately specifythe type of product desired. Once carcases havebeen chilled and before they are further processed,they can be chiller assessed. Chiller assessors canevaluate the following attributes at the rib eye: Rib Fat2Meat Colour (MC)Colour of the rib eyemuscle. Assessed from1A (light) to 7 (dark).A.M ABSENCE OF MARBLING mayindicate cattle have been grassfed.P.M PREVALENCE OF MARBLING mayindicate cattle have been fed grain rations.Fat Colour (FC)Colour of intramuscularfat lateral to the rib eyemuscle. Assessed from0 (white) to 9 (yellow).

Basic CategoriesIf you want The category code is VealVMeat from cattle with no adult teeth. Typically, less than70kg (154 lbs) dressed weight. Can be male or female.BeefAMeat from cattle with between 0 and 8 adult teeth. Typically,greater than 70kgs (154 lbs). Can be castrated male or female.BullBMeat from cattle with between 0 and 8 adult teeth.Must be uncastrated male.What this means Alternative CategoriesIf you want The category code is Yearling beef oryearling steerSTEP 2Define the Product SpecificationHow to ORDERAustralian BEEFThere are three easy stepsto ordering Australian Beef.STEP 1Define the Category orAlternate CategoryAs a first step to ordering Australian beef, you should letyour supplier know the desired age and sex of the cattlethat will be processed into your desired beef cuts. Thisspecification is known as the category. Two options areavailable when defining the category. If you aren’t tooconcerned about the age of the animal or the variabilityof meat quality, you can define beef by basic categories.If you are looking for meat that has been derivedfrom animals of a certain age and, therefore, exhibitsless variance in quality, you can define meat byalternative categories. You will notice that thecriteria used to define alternate categories are morenarrowly specified than those for basic categories.A product specification defines attributes of eachproduct. When defining the specification to yoursupplier, you might include the following: The cut name you wish to purchaseThe product or cut’s Handbook of AustralianMeat (HAM) numberGrassfed or grainfedDegree of marbling, fat colour and meat colourFat depth, degree of trimming, whether variousmuscles and bones remain intact or are removedSTEP 3Define Other RequirementsRequirements not specifically related to the productspecification also should be defined. These requirementsmay include: Chilled or frozen productPackaging (vacuum packed, layerpacked, multi-packed, etc.)PriceQuantityShipping termsDelivery dateY or YSWhat this means - No adult teeth- Up to 18 months of age*- May be male or female if Y, but must be male if YSYoung beef oryoung steerYG or YGS- 0, 1 or 2 adult teeth- Up to 30 months of age*- May be male or female if YG, but must be male if YGSYoung prime beef oryoung prime steerYP or YPS- Between 0 and 4 adult teeth- Up to 36 months of age*- May be male or female if YP, but must be male if YPSPrime beef orprime steerPR or PRS- Between 0 and 7 adult teeth- Up to 42 months of age*- May be male or female if PR, but must be male if PRSOx (female)Ox (male) or steerCow*Chronological age as shown is approximate onlySource AUS-MEATS- Between 0 and 7 adult teeth- Up to 42 months of age*- Must be femaleS or SS- Between 0 and 8 adult teeth- May be any age- Must be maleC- 8 adult teeth- Over 42 months of age*- Must be female

POPULARCUTS &LABELLING

OURPOPULARCUTSBEEF BASIC CUTS1. Inside/Outside3. Rump1112TopsideTopside Cap OffTopside RoastD-RumpRump SteakTopside SteakRost BiffRump RoastRump CapTri-Tip345OutsideEye Round62. Round879Round SteakRoundBeef Strips4. Tenderloin105. Flap Meat11Tenderloin6. Striploin7. Rib EyeStriploin RoastStriploin Steak,Bone In(New York)Tenderloin ButtT-bone SteakStriploin Steak,Boneless(New York)TenderloinCenter Cut SteakFlap Meat8. Inside SkirtRib Eye RollSteakRib Steak,Bone InRib RoastWhole Rib Eye9. BrisketBrisketInside Skirt1. MFG. Beef Bulk Pack (Grinding)60 CL80 CL90 CL11. Shin10. Clod/Chuck Sustainable farmingpractices Variety of productsChuckClodFlat Iron SteakBlade Steak,Bone In Long shelf lifeShin, Bone In(Osso Bucco)Chuck EyeRoll SteakShoulder RoastDiced High food safetystandards Traceable

LABELLINGIDENTIFICATIONAll cartons of Australian beef are identified with labelsthat carry detailed information about the product. Cartonlabels display mandatory information required underAustralian Federal Government regulation. In addition tothe mandatory information, Australian processors mayinclude optional information on the label, allowing forfurther description of the product for trade purposes.1.Generic Statement: Boneless or bonein and identification of species.2.EAN Bar Code: Bar code that has beendeveloped in compliance with theinternational meat industry guidelines.3.Carcase Identification: Category cipher,which identifies carcase age and sex (*PR*)4.Product Identification: Primal cut cipherdescription (STL – STRIPLOIN).5.Packaging Type: IW/VAC indicates that the producthas been Individually Wrapped and Vacuum Packed.6.Primal Weight Range: Indicates that eachprimal cut in the carton is in the minimum/maximum weight range as shown on the label.7.Packed-on Date: Indicates the day, month, year andtime that the product was packed into the carton.8.‘Best Before’ or ‘Use By’ Date: Indicates that packageddate is at the end of the period for meat storedin accordance with any stated storage condition.Meat marked with ‘Best Before’ date can be soldafter that date, provided the meat is not damaged,deteriorated or perished. Meat marked with ‘Use By’date is prohibited from being sold after that date.9.Net Weight: Meat content of the cartonless all packing material and shown to twodecimal places in kilograms and pounds.11. Refrigeration Statement: ‘Keep Frozen’indicates that the product in the cartonhas been frozen from time of packing.12. Country of Origin: This is an export requirement andis applied to all cartons from export establishments.13. AI Stamp: Australia Inspected stamp.14. Number of Pieces: Indicates the numberof primal cuts in the carton.15. Batch Number: In-house company identificationnumber for a production batch for producttrace-back purposes when required.16. Company Code: In-house identificationcode for the product in the carton.17. Company Trading Name: Indicates the tradingname of the processor of the product.10. Carton Serial Number: Serial numberis the same as shown in the bar code.FAST FACTAustralian producers are custodians ofnearly 50% of Australia’s land mass.

AUSTRALIANBEEFAn untarnished health legacy. A broad variety ofgrades and cuts. One of the world’s most stringentsafety and traceability standards. Add it all upand you’ll see why Australian beef stands outin the global marketplace. Give your customersthe quality they demand with Australian beef.Visit trueaussiebeef.comfor more information.

high quality grassfed beef , grainfed beef, organic beef and breed-specific products such as Wagyu and Angus. The Australian feedlot industry also continues to produce high quality grainfed cattle destined for markets around the world. The Australian beef industry also caters to the needs of different cultures, with many Australian processors

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