Optimised MSA to better target markets

The new Meat Standards Australia optimisation model will enable processors and brand owners to customise their boning runs to customer and brand requirements.

The MSA optimisation model analyses the cuts – by cooking method and level of eating quality – that a processor or brand requires, and then sorts MSA-graded carcases into boning runs that maximise the harvest of these cuts.

The optimisation model was endorsed at industry’s MSA Taskforce last week and will be progressively implemented by processors and brand owners over the next 18 months.

MLA Managing Director and MSA Steering Committee Chairman, Scott Hansen, said that while producers will see little difference in the grading of their cattle as a result of the new model, it provides opportunities to reduce costs along the supply chain.

“All MSA eligible cattle will continue to be graded according to the MSA model, with all 136 cut x cook combinations calculated,” he said.

“There will be no change to the way product is graded or sold, and consumers can have confidence that there will be no impact on scientific foundation and integrity of MSA.

“This new model is simply about providing a tool for processors to better meet the different and changing requirements of consumers.

“Optimisation also provides an opportunity to reduce costs along the supply chain by reducing ageing times and storage requirements for some cuts, while maintaining eating quality,” Scott said.

When MSA optimisation was applied to a pooled sample of MSA cattle from northern Australian processors, there were benefits such as four cuts having a reduction in ageing between seven and 16 days, an increase of four- and five-star cuts by 18% and additional cook methods became available for four key primals.

Source: Meat & Livestock Australia, 18 April 2013