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The New Zealand Meat Specifications Guide for PRODUCT PURCHASED for the DOMESTIC MARKET

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The New Zealand Meat Specifications Guide for PRODUCT PURCHASED for the DOMESTIC MARKET The New Zealand Meat Specifications Guide FOR PRODUCT PURCHASED FOR THE DOMESTIC MARKET BEEF + LAMB NEW ZEALAND THE NEW ZEALAND MEAT SPECIFICATIONS GUIDE INTRODUCTION CONTENTS NEW ZEALAND BEEF AND LAMB: PRODUCTS TO BE PROUD OF ........................................2 THE NEW ZEALAND BEEF AND LAMB QUALITY MARK .3 STANDARDS ....................................................................4 PACKAGING ..................................................................4 WHOLESALE TO RETAIL ..................................................5 NEW ZEALAND BEEF ........................................................... 7 NEW ZEALAND LAMB ......................................................53 LAMB CARCASS BREAK-OUT .......................................54 BEEF CARCASS BREAK-OUT ...........................................8 CARCASS CLASSIFICATION GUIDE .............................56 ROUND .........................................................................10 LEGS .............................................................................58 SIRLOIN BUTT - RUMP ....................................................13 MIDDLES ........................................................................63 LOIN .............................................................................16 WHOLE SHOULDER .......................................................68 FLANK ............................................................................18 SQUARE CUT SHOULDER .............................................70 RIBS .............................................................................19 SHANKS .........................................................................71 5 RIB CHUCK AND BLADE ............................................22 BREAST AND FLAP ........................................................72 BRISKET ..........................................................................24 SHANKS .........................................................................25 INGREDIENT BEEF .........................................................27 NEW ZEALAND MUTTON .................................................75 PORTION CONTROL .....................................................28 LEGS .............................................................................76 BEEF CO-PRODUCTS ....................................................30 LOIN .............................................................................78 BEEF STANDARD MUSCLE REFERENCE .......................36 BONELESS FLAP ............................................................79 MUSCLE LATERAL VIEW ...............................................37 NECK FILLET ..................................................................79 MUSCLE MEDIAL VIEW .................................................38 SHANKS .........................................................................80 BEEF HINDQUARTER PRIMALS ......................................39 INGREDIENT MUTTON ...................................................81 BEEF FOREQUARTER PRIMALS .....................................43 LAMB AND MUTTON CO-PRODUCTS .........................82 NEW ZEALAND BOBBY VEAL ..........................................47 NEW ZEALAND GOAT .......................................................85 LEGS .............................................................................48 LEGS .............................................................................86 MIDDLES ........................................................................49 MIDDLES ........................................................................86 SHANKS .........................................................................51 WHOLE SHOULDER .......................................................87 TRUNK ............................................................................51 SIDE .............................................................................87 PAGE 1 THE NEW ZEALAND MEAT SPECIFICATIONS GUIDE INTRODUCTION NEW ZEALAND BEEF AND LAMB: PRODUCTS TO BE PROUD OF WHY A GUIDE? NEW ZEALAND BEEF AND LAMB: This guide has been produced by Beef + Lamb Pride in our Products New Zealand Inc to provide wholesale buyers New Zealand has a long history as a producer of with internationally recognized carcass and cut quality meat. We are justly proud of the excellent specifications for beef and veal, lamb and mutton reputation of our naturally raised, grass fed beef as well as goat. Specifications for co-products and lamb, in export markets around the world, and (offal) are also included. on New Zealand tables. Given the complexity and seasonality of our Beef and lamb are delicious, nutritious meats industry, together with supply and demand which make an important contribution to a offshore, it is acknowledged that not all cuts listed healthy, balanced diet. Additionally, the meat in this schedule will necessarily be available at all industry makes a very significant contribution to times to New Zealand buyers. employment and foreign exchange earnings, through export and via tourist visitors who enjoy beef and lamb dining experiences here at home. Beef + Lamb New Zealand Inc is responsible for the promotion of beef and lamb within New Zealand. It is funded by Beef + Lamb New Zealand Ltd, New Zealand processors, and New Zealand wholesalers and retailers. All funding is voluntary. PAGE 2 THE NEW ZEALAND MEAT SPECIFICATIONS GUIDE INTRODUCTION THE NEW ZEALAND BEEF AND LAMB QUALITY MARK QUALITY FOR THE CUSTOMER Amongst its many and varied activities, Beef + Lamb New Zealand Inc manages the New Zealand Beef and Lamb Quality Mark. The Quality Mark represents a set of standards designed to deliver a consistent level of quality. The New Zealand Meat Board is the owner of the Quality Mark, and Beef + Lamb New Zealand Inc is Certified Quality responsible for implementing and overseeing the Quality Mark programme. It’s a ‘given’ that all meat produced in New Zealand has been subject to strict food hygiene and animal welfare standards, and the Quality Mark provides for some additional requirements in these areas as well as having a specific eating quality standard. With the Quality Mark, New Zealand domestic AUDITING consumers have a comprehensive programme The Quality Mark programme involves producers, that ensures beef and lamb complies with quality processors, wholesalers, retailers and marketers. standards at every stage from entering the To ensure the success of the Quality Mark, processing plant through to retail sale. regular auditing is undertaken at all points to The Quality Mark label on beef and lamb provides ensure standards are being met. Processors and customers with an assurance the meat has been independent wholesalers are audited on average produced in a way which ensures high standards four times a year and retailers are audited a of: minimum of twice a year. • eating quality, including tenderness and colour Product tenderness is audited at point of sale. In addition, random samples of beef and lamb are • microbiological quality (food safety) purchased from meat retailers and analysed for • storage and handling treatment tenderness. • animal welfare CUSTOMER FEEDBACK Customers are encouraged to call Beef + Lamb New Zealand Inc on freephone 0800 733 466 or email [email protected] if they have any concerns about Quality Mark beef or lamb products. PAGE 3 THE NEW ZEALAND MEAT SPECIFICATIONS GUIDE INTRODUCTION STANDARDS PACKAGING New Zealand’s meat processing plants are required Having your meat cut to specification is only half to meet the highest of food hygiene standards. the story. New Zealand meat can be wrapped in a wide range of inner and outer packaging types, Well-defined specifications and guidelines have depending on the buyer’s needs. been developed with palatability, safety and consistency in mind. FROZEN CUTS These include: - normally packed in one of the following ways: • controls on transport of livestock to ensure stress- • Polythene free travel from farm to processor • Shrink film • inspection of export meat by government– approved veterinarians and meat inspectors • Bulk Pack • processing in a temperature controlled • Layer Pack environment of below 10°Celsuis • Bulk vacuum (C)/50°Fahrenheit (F) • Vacuum: There are three systems: • fastidious levels of cleanliness at all stages - Bags • products refrigerated within 30 minutes of processing - Thermoforming • chilled cuts being rapidly chilled and held at - Vacuum skin -1°C ± 0.5°C/30.2°F-41°F CHILLED CARCASSES OR CUTS • temperatures controlled and monitored by automatic sensing equipment - are packaged in one of the following ways: • regimes for tenderness control • Vacuum: There are three systems: • specifications for fat cover, trim, packaging and - Bags label integrity - Thermoforming and vacuum skin This means that New Zealand meat complies with - Controlled atmosphere packaging (CAP) its customers’ hygiene and product specification CAP controls an atmosphere, currently within requirements and buyers can confidently order a laminated foil material. The air is drawn out products to meet their specifications. and carbon dioxide back-flushed into the pack, Animals are selected for processing when at creating an atmosphere which is oxygen-free.The their prime for their intended purpose. This is an meat is packaged under 100% carbon dioxide and important reason for New Zealand’s superior quality the bag sealed. and is a significant contributor to its tenderness, The first successful systemk, CAPTECHTM, designed
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