Chiller Assessment

• The Australian red meat industry has developed over time a standard for the industry to assist with marketing and minimum standards.
• Prior to boning, each carcass is assessed on the 11th/ 12th rib by an independent assessor for a number of attributes. These criteria include, meat colour, fat colour and marbling (ie. the amount of fat that is distributed throughout the muscle).
• Each carcass is given a 'body marble score'. This then is applicable to the whole carcass even though it is only assessed at one point.
• Marbling can vary a lot throughout the muscle and body. Traditionally, the closer the cut is to the heart, the more the marbling.
• Further to Aus-meat standards, all Stockyard Beef is processed to full export food safety requirements with DNA traceability. All Stockyard cattle are processed under halal standards.

Beef Meat colour chart (sourced from Aus-meat Limited)

Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.

1A	1B	1C	2	3	4	5	6	7
								Colour darker than the 6 chip

Beef Fat colour chart (sourced from Aus-meat Limited)

Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.

0	1	2	3	4	5	6	7	8	9
									Colour darker than the 8 chip

Beef Marbling chart (sourced from Aus-meat Limited)