Entirely minced. In Australia we have spent hundreds of millions of dollars on MSA grading. US beef has up to a 25pc premium to Australian beef and has clearly displaced Australian beef from the market, resulting in lower prices and less volume being exported to Korea. On average about $3/kg cheaper. When the producer sells a beast or carcass, generally he is paid a price based on dentition, sometimes ossification. South Korea is a major growth market for the US, with beef exports up 8% year on year. To determine USDA quality of grades, there are five maturity groupings designed from A through to E.   Approximate ages corresponding to each maturity classification are: C         42 to 72 months. It has an almost orange tinge to it. It is still used when the producer sells the beast in the saleyards. What is the difference between American beef and Australian beef and why is the color different? On the other hand, Australia’s predominantly grass-fed cattle are raised and fattened exclusively on pasture. Read honest and unbiased product reviews from our users. The fact is that chicken and other meats continue to get an increasing share of the protein dollar market, is in large part due to the inconsistency of the guarantee of beef eating quality. Why does US beef taste and smell so different from Australian beef? However, the different names of Wagyu refer to the specific region that the cattle is raised, such as Kobe, Kagoshima, Matsusaka and Ohmi. In Australia, the vast majority of cattle are grass-fed, but in the US, they tend to be grain-fed. Our team have gathered loads of delicious and healthy recipes to plan your next meal. Is this intentionally meant to be misleading? Theirs is a more honest grade to give to young beef, compared to the mafia of greed here. Copyright © Both grain-fed and grass-fed beef offer a number of health benefits, and are highly concentrated sources of the nutrients you need to survive. You know the numerous reasons for this – we have talked about it for long enough. In the US, light switches flick the wrong way; sales tax is added at the register; soft drinks are bigger; there’s still a one-cent coin for some reason; and thongs definitely don’t go on your feet. USA beef is mainly grain feed and the cattle are pumped full of drugs. Restaurant retailers and wholesalers are notorious for buying cheaper, more unreliable meat and then on selling it at a premium price. ShopRite can sell foreign beef for $4.99 a pound, compared with $10 or more a pound for American, grass-fed beef, because costs are so much lower in Australia. Ultimately, whether you prefer the sweet and buttery flavour of US grain-fed beef, the more varied and interesting flavours of Australian grass-fed beef or the flavour profile of Australian grain-fed beef will come down to your own personal taste. PR:    is 7 permanent teeth up to 42 months of age. Grain-fed beef tends to have a more consistent taste, whereas the flavor profile of grass-fed varies based on the land where the cattle graze, their breed, and the time of year. “EXPORT QUALITY MEAT”, the following information should be taken into account. 2000 - 2013. Served as juicy grilled steaks, a tender roast or your own special creation, Aussie Beef helps put delicious, craveable meals on your family table all year long. It was watered down due to pressure from non-adoption, or a lack of promotion by the retailers, and this is what we have now. Meat and Livestock Australia (MLA) grades beef using the Meat Standards Australia … The statement does not represent any criteria representing the actual eating quality of the product. Australian beef is freerange. American Grass fed Black angus beef takes on the australian wagyu Picnha. The United States Department of Agriculture (USDA) system has three categories for quality beef – Prime, Choice and Select – and emphasises intramuscular fat, which is found in greater amounts in grain-fed beef. These three steaks all score differently on the Beef Marbling Scale (“BMS)”, which makes it easier for us to compare side by side. Find helpful customer reviews and review ratings for Australian Beef Tenderloin - 5 lbs avg at Amazon.com. Clear as mud?? In addition, Australia’s supply chain traceability systems and product integrity are second-to-none. This is of immense value to processors, retailers and wholesalers, whilst consumers and producers suffer the consequences of this misleading language. The term “A – GRADE QUALITY MEAT” is usually associated with the AUS-MEAT category cipher “A” (frozen meat) which indicated that the product is usually sourced from older animals up to and including 8 tooth cows. The Australian beef is similar in marble, but very different in terms of color. Like Japan, Korean consumers have a genuine preference for US beef. “When you say Australian beef, it is more herby in taste, earthy and beefy in flavor. If it was discounted as a carcass, then that meat of that beast should also be discounted at the retail or food service level. AusMeat is a joint venture between MLA and the processors, part of their brief is establishing grading language, and some people might say ‘run by the processors for the benefit of the processors’. 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. That’s not to say, however, that Australian grass-fed beef is without marbling, with some Aussie grass-fed beef receiving impressive 4+ marble scores. What we can all agree on, though, is that feet and inches are no way to measure anything. The US isn’t the only country to use a beef grading system. And on most occasions the consumer is not told. This feeding regime leads to beef that has a consistently buttery flavour and mouthfeel. Not based on, as in Australia, how you can use the changed boning categories to your (processors) best advantage. Why Australian beef isn't served more in American steak houses is a big question. After reading instructions like that, then you see ads like this………. Of course, they have grass-fed beef in the US, too, but it tends to be a by-product of the dairy and beef production system, and is of variable quality, usually ending up in hamburgers. To account for the effects of aging on beef tenderness, the evaluation of carcass maturity is integral to the formula for grading. Dentition (numbers of teeth) has always been the way of judging the age of a beast. Australian Beef is the home of beef for Australians. You’ll also find lots of scare articles from ‘wellness’ sites and paleo sites about why you should only eat grass fed or organic beef. The major export markets for beef and veal are Japan (37 per cent), the United States (17 per cent) and Korea (15 per cent). One would expect that this should be a world-wide standard, especially from a developed country like Australia, where we need our overseas markets to take the majority of the beef slaughtered in Australia. The distinction between grain-fed and grass-fed beef is important because, where grain-fed beef tends to be more consistent, grass-fed beef is more affected by seasonal and geographic factors, leading to a wider variety of complex flavours and textures. US, Brazil, India & Australian exports to China Grass-fed represents only about four to five per cent of beef consumption in the US, and even then, much of that is produced in Australia, New Zealand and Uruguay. In the US, it is acknowledged that maturity of the beef animal has a direct effect on the tenderness of that beef. A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. YG    is 2 permanent teeth after 30 months of age.. YP     is 4 permanent teeth up to 36 months of age. It depends on who you buy it … However, since the advent of MSA, some carcasses are now graded by ossification. The same goes for naturally raised Australian lamb. This makes it a highly sought after product with virtually unlimited market access across the globe. Beef cuts don’t have to be intimidating. Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it … The term ‘EXPORT – QUALITY MEAT” can mean any meat items processed to an export standard at an export establishment can lay claim to this statement, no matter what the age of the animal. Thus the US is both a major market for Australian beef and a major competitor in third country markets. Whether it’s chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it. (When Australian cattle are grain-fed, it’s primarily on barley and wheat, instead of corn and soy.). MSA, which is the name of this grading program, is run by MLA and all audits of MSA shops and abattoirs are carried out by AusMeats. Want Steak School to sizzle up your inbox? For starters, we haven’t been able to agree on a common terminology for our cuts. Please note that the ‘A’ letter, which usually indicates first class or top grade in the real world, is used on the oldest category of meat. Under the trade agreement, Australian frozen beef attracts a tariff of 27.2 per cent, around half that imposed on US imports under the snapback measure. The fall in US beef imports in Q4 is a seasonal factor which coincided with large Chinese beef imports that occur due to Chinese New Year which started on February 5. There are many factors that can contribute to the tenderness and flavour of beef, but perhaps the most important element is the type of feed the cattle are raised on. Generic American beef is less healthier, in my opinion, than Australian beef. But where we really differ is in how we feed our cattle. But there’s one difference that isn’t obvious at first glance – our beef. Sign up for exclusive content, events, competitions and much more. Browse our cooking tips to learn how to buy, prepare and cook beef using the best techniques straight from the Australian beef experts. Ossification is using the bone density to tell the age of the animal, and it also supposedly indicates the eating quality of the meat. One producer, who has an interest in both processing and retailing, told me that the beef language is deliberately set up to mislead consumers. When purchasing products promoted as “A – GRADE QUALITY MEAT” or. The term ‘EXPORT – QUALITY MEAT” can mean any meat items processed to an export standard at an export establishment can lay claim to this statement, no matter what the age of the animal. Monitoring of the US beef industry requires an appreciation and understanding of the US cattle cycle that is a … More often minced, D         72 to 96 months    Generally minced, E          more than 96 months. Grass-fed represents only about four to five per cent of beef consumption in the US, and even then, much of that is produced in Australia, New Zealand and Uruguay. It has sometimes been called the "beef war" in the media, similarly to the UK–EU Beef war over the mad cow disease issue, creating some confusion, since these two wars overlapped in time.. In the US grading system, grass-fed beef essentially doesn’t grade, and in the small number of cases where it does, the grades tend to be low. Grain-fed cattle in the US are mostly fed on corn and soy. What we would call the topside and silverside cuts, for instance, are collectively known in the US as ‘round’ cuts, and what we would call a porterhouse or sirloin steak would be referred to in the US as a strip or New York steak. The grades are: USDA prime;   USDA choice; USDA select; and USDA standard. A:      is 8 permanent teeth and 48 months any age. US beef vs Australian Beef. USA beef quality is known to be consistent and correct, which is why USA have larger sales than us internationally, and why they moved back quickly into those markets after the BSE scare. Yet, consumers in the USA buy their beef at very reduced prices compared to Australian consumers. The high beta-carotene content in grass also leads to stronger flavours in the fat found in grass-fed beef. MSA relies on ossification instead of dentition as part of the formula to identify meat tenderness. Australia produces high-quality grassfed beef, including flavorful wagyu beef, providing a range of options for every taste. As of today, tariffs on Australian beef have again been cut to 27.5% (frozen) and 30.5% (fresh or chilled) while our competitors [United States] continue to pay the higher rate of 38.5%.” The United States will not have its tariff on beef exported to Japan cut to 27.5% until … The USDA has forecast a mild 0.5 percent increase in US beef imports for 2019, compared to a potential 21pc increase in China’s overall beef … The coronavirus blame game is escalating a trade conflict between China and Australia. On the other hand, Australia’s predominantly grass-fed cattle are raised and fattened exclusively on pasture. The United States is a key competitor for Australia, shipping beef to over 130 different destinations, with a significant presence in Australia’s high value markets such as Japan and South Korea. The Australia ‘language’ is supposed to relate to the following definitions of grading: Y       is no permanent teeth up to 18-month-old. Australia exported 937,301 tonnes of beef and veal in 2010-11, worth $4.5 billion. Grass-fed beef tends to be leaner than grain-fed beef, and is a particularly good source of iron and zinc, which are important for energy, brain function and healthy growth and development. USA quality grading refers to the expected eating characteristics: those of tenderness, juiciness and flavour, and are used to reflect differences in expected eating quality amongst slaughter cattle in their carcass form!! While all cattle are grass-fed at first, there comes a point when they either remain grass-fed or are switched to a grain diet. Further information on the AUS-MEAT language is available on the Industry Standards section. Australia must be such a success for the multinational abattoirs. USA quality grading refers to the expected eating characteristics: those of tenderness, juiciness and flavour, and are used to reflect differences in expected eating quality, Australian Beef Association – Australian Beef Association. The differences in production between the US and Australia are reflected in each country’s grading system. Australian beef exceeds internationally recognised food safety and animal health standards. Apparently, where salt bush is available the cattle like it and give the meat a flavour the Japanese particularly like. In the US there has been a craze on Kobe beef and people got familiar with the word Kobe, and so it has been a tool to market any type of Wagyu, but unfortunately it does not mean its all the real deal. The Australian beef grading system. The metric system is waiting for you, America…. The consumption of beef accounts for 24.7 per cent of world meat consumption. Built on over 200 years of experience the Australian meat market has generations of expertise and brings all this to the fore when producing the vast range of meat products that we at Tom Hixson of Smithfield online butchers stock. The AUS-MEAT Chiller Assessment scores each beef carcasse according to the colour of meat and fat, the amount of marbling, eye muscle area, rib fat and the maturity of the carcasse, providing clear quality categories to customers. As cattle get older (mature), their meat becomes progressively tougher. The Meat Standards Australia (MSA) grading system instead focuses on the eating quality of specific cuts, with regards to tenderness, juiciness and flavour, and doesn’t treat intramuscular fat as a prerequisite for high-quality beef. These grades are used across America itself, and across all beef sold internationally. All Rights Reserved. Is the US steak much more lighter in terms of meat color as compared to the Australian steak? The fact is, you can be buying a piece of steak from a prime beast or a very old beast, because there are now so many grades of ossification (boning categories) that most meat can make it through to be graded. However, you can easily find very healthy American beef that is all natural. United States. In the US, it is acknowledged that maturity of the beef animal has a direct effect on the tenderness of that beef. One would expect that this should be a world-wide standard, especially from a developed country like Australia, where we need our overseas markets to take the majority of the beef slaughtered in Australia. The Chinese appetite for beef has reached unprecedented levels, with Australian exports to China up 73 per cent on last year, making it our biggest export market for beef. I have noticed at the market that the American beef is quite red and only slightly marbled. Newbrain Ethical Meat in Australia: Organic vs Grass Fed vs Grain Fed Beef If you google organic vs grass fed vs grain fed beef, you’ll find a heap of articles from the US. Battle of the Beef: American Black Angus vs Wagyu Beef The Cuts of Beef To make this fight fair for both contestants, the cuts used were as similar as possible: Two beautiful Sirloin Caps of the same size/weight, aged for 21 days. Depending on where you shop or eat, you might also come across grading systems from Australia and Japan. exporter; although USDA expects US beef exports to decline during 2002. Perhaps it would be much fairer if a grading system followed a beast from abattoir front door through to the retailer. However, as stated in our earlier TicTacs, MSA has now been watered down to such an extent that it gives very little guidance as to tenderness and quality. Wagyu refers to a class of cattle breed that is highly marbled and thus desired for its taste. Because MSA now takes precedence over the old AusMeat language, the ossification classification takes precedence over dentition. With so much choice, there's a beef cut to satisfy every taste, budget and occasion. When it comes to experience there are few meat exporters around the world who can compete with the Aussies. Australian Beef. Under both systems the consumer has little or no idea of the quality or suitability of the meat for the purpose that the consumer is buying it. Grass-fed beef is also high in Omega 3 fatty acids, the same healthy fat found in fish. Historically, the name “Wagyu” 和牛 is meant to refer to all Japanese beef cattle, with “Wa” meaning Japan and “gyu” meaning cow. The statement does not represent any criteria representing the actual eating quality of the product. Unless Australian grassfed producers can get their act together, support the restructure of their representative organisation, and take control of their own industry with a strong united vote, then we will see beef consumption fall even further due to inconsistency of the product. Any Australian who has spent time in the US will know there are some important differences between our two nations. When sold in the shops now, meat may merely have the label MSA on it, no stars or grades or ‘language’. I am working at a steakhouse and I am in a mini state of confusion. If you see Kobe in a menu or at store there is a high chance that it’ll be an American or Australian crossbred Wagyu. It is interesting to watch Australian producers get half of the cattle prices that the USA producer receives. The Beef Hormone Dispute is one of the most intractable agricultural controversies since the establishment of the World Trade Organization (WTO).. The USA grading system is very interesting. 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