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more moisture, which results in an increase in juiciness and tenderness. Both methods of ageing
work well and can create a better product. Wet ageing is much less costly and allows for a quicker
entry to the market and therefore a much longer shelf life. This is the cryovac process.
If unopened, cryovac packages are stored at 1 - 0 °C and will last for about 12 weeks. If they are
stored at higher temperatures, around 4-5 °C, shelf life is about six weeks. Optimum storage life for
vacuum packed, chilled pork is around three weeks.

Purchasing meat
AUS-MEAT classifications of meat

AUS-MEAT is an industry-funded organisation responsible for establishing and maintaining Australian
meat specifications. The AUS-MEAT language is a uniformed specification language for Australian
meat products that enables importers and wholesalers to accurately specify the meat product they
wish to purchase from an exporter or seller. While in most instances, staff in a commercial kitchen
will not be ordering bulk meats, it is a good idea to have a basic understanding of the AUS-MEAT
classification system.
The AUS-MEAT language is based on product description and objective measurements of various
carcase attributes, such as hot weight, fat depth, sex and age of animals. AUS-MEAT has assigned a
unique Handbook of Australian Meat product 4-digit code number for every primal cut and offal
product. The category description and product code numbers are used to order specific meat cuts
and products.

Australian meat processors objectively measure carcase quality using an industry program called
Chiller Assessment-to communicate the quality characteristics of a carcase. Chiller Assessment
objectively measures the quality characteristics of a beef carcase so that the processor can accurately
communicate the characteristics of t he carcase to a buyer.
Australian beef

Define the category or alternate category
Purchasers should inform the supplier of the desired age and sex of the cattle that will be processed
into the beef cuts they require.
If purchasers are not too concerned about the age of the animal or the variability of meat quality,
they can define beef by two basic categories.
Basic categories (Bovine):

1. Beef (A)
0 - 8 Incisors

Female or castrate entire male bovine that:
a. In males shows no evidence of Secondary Sexual Characteristics (SSC).
b. Has a dentition range of 0 to 8 permanent incisor teeth.

2. Bull (B)
0 - 8 Incisors

Derived from entire or castrate male bovine animals showing signs of Secondary Sexual
Characteristics (SSC). SSCs in bovine are defined by:

a. Muscles on the neck and shoulder.
b. Inguinal canal and prominent erector muscle.

c. Penis stub.