About MSA

MSA is a paddock to plate (insert link to paddock2plate.org) approach that rewards best practice operations to guarantee eating quality for the consumer. Consumers taste test have determined the factors that affect eating quality resulting in accurately established grade standards. For producers and wholesalers to supply beef that is MSA graded, the establishment must be registered through Meat and Livestock Australia and must comply with strict licensing requirements. Key aspects of the MSA Grading system are summarised below:

• MSA Producers must be licensed
• DNA sampling of cattle occurs at the farm so full tracking is achieved right through to the plate.
• It has been proven that the pH of the meat prior to slaughtering has a huge effect on the tenderness and the pH is adversely affected by stress. It is for this reason that use of muzzles on dogs, elimination of cattle prodders, transport during cooler parts of the day and on fine days and the method of slaughter are all important factors in achieving a high MSA grade.
• MSA graded cattle can only be slaughtered at a MSA licensed abattoir and can only be transported under the MSA guidelines for cattle handling and trucking.

MSA licensed operations are allowed to display the following logo of Meat Standards Australia:

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