A SERIES of changes being implemented from June across the Meat Standards Australian program will be the subject of an upcoming webinar.
Hosted by FutureBeef and Beef Central on Tuesday 30 April from 12:30pm (AEST), the one-hour webinar will examine several changes to the MSA model, the MSA Vendor Declaration Form and the myMSA portal. The changes were discussed in detail in this earlier Beef Central article.
Upcoming changes relevant to MSA-registered cattle producers include:
MSA producer engagement officer Laura Garland will be guest presenter for the one-hour webinar, stepping through the changes and what they mean for MSA-registered cattle producers. Click the link at bottom of this page to register to join the webinar.
The changes will affect supply chain participants differently and MSA will be in contact with all MSA stakeholders in coming months, including cattle producers, processors, independent boning rooms and retailers.
MSA program manager Sarah Strachan said the beef model updates incorporated findings from five years of research.
“The research was reviewed by the independent scientists on our MSA R&D Pathways Committee, who then recommended ways the results could be incorporated in an MSA beef model update,” she said.
MSA beef taskforce member and Cattle Council of Australia director David Hill said the changes would ensure the model maintains a high level of accuracy, based on the latest scientific evidence.
“The upgrades will give everyone in the supply chain – especially the customer – confidence that the model continues to deliver what is, without doubt, the best beef eating-quality grading program in the world,” he said.
In other changes to the model more relevant beyond the farm-gate, the number of ‘cut by cook’ combinations will increase from 169 to 275, which will deliver new secondary cut options to the food service industry and provide increasingly popular cooking methods such as sous vide, Texas barbecue and combi-oven roasting.