Australian Beef Carcase Appraisal System (ABCAS)

ABCAS evaluates carcases for market suitability, yield of saleable meat and eating quality. It is based on research and the latest meat quality technology.

Market Category

Based on hot standard carcase weight (HSCW) this describes the market for which your carcase is best suited. A: Light domestic (Butcher & Supermarket); B: Medium Domestic (Supermarket); C. Heavy Domestic (Hotel/Restaurant) or D: (Export). Each Market Category has its own target range for carcase weight, P8 Fat Depth and Rib Fat Depth, and for some markets, Marbling.

Dressing Percentage: Carcase weight expressed as a % of liveweight. Dressing % will increase as muscularity and fatness increase. Not part of the carcase judging. (No points)

1. Market Specifications (20 points)

Hot Standard Carcase Weight (HSCW): Weight is the principal determinant of market destination; it is used to determine the Market Category of the carcase and in assessing weight for maturity in the Eating Quality section.

P8 Fat Depth: Depth of fat (mm) over the rump, measured in line with the pin bone and third sacral vertebra. Used in Market Specifications as an indicator of total body fatness (10 points).

Meat Colour: Light, bright red enhances consumers acceptance and is associated with better eating quality. Scored with AUS-MEAT colour chips (1a – 6) but must be in the range of 1b – 3 to receive MSA eating quality points (5 points).

Fat Distribution: Lack of fat cover over major primal cuts may lead to moisture loss, uneven chilling and meat toughness while excessive, wastey fat deposits reduce carcase yield (5 points).

Fat Colour: Consumers have strong preference for firm white fat. Yellow, soft and greasy fat are harder to sell. Assessment is based on AUS-MEAT colour chips (0 – 6).

Penalty Points: May be deducted for falling out weight or quality specifications, or specific defects not otherwise catered for.

2. Yield of Saleable Meat (35 points)

Rib Fat: Depth (mm) of subcutaneous fat measured at a point three quarters of the way along the rib eye from the backbone; an indicator of carcase yield. Optimum range determined by market category. A minimum of 3mm is required to receive an MSA eating quality score (15 points).

Rib Eye Area: Area (sq. cm) of the longissimus dorsi (rib eye) muscle; used as an indicator of yield and carcase muscularity. Heavily muscled cattle and carcases have thick, convex muscles relative to their skeletal size. Points in relation to carcase weight (20 points).

3. MSA Eating Quality (combined, 45 points)

Average MSA eating quality score of 11 major primal cuts, cooked by their optimum method, predicted by the MSA grading model and scaled to maximum 45 points. To receive a score, carcases must meet MSA minimum carcase specifications (see box). The score is affected by the following variable factors:

pH: Meat pH influences meat colour, tenderness, shelf life and cooking ability of meat. High pH (above 5.7) is caused by poor nutrition and stress and will not receive MSA eating quality points (Measured with electronic meter).

Ossification score (Weight for Maturity): Physiological maturity is assessed as the degree of ossification in the spinal column. Younger carcases, and those heavier for their maturity, have better eating quality.

Tropical Breed Content (TBC%): Higher degrees of tropical breed content generally have a negative influence on meat tenderness. This can be overcome through increased carcase ageing or different processing methods. Determined by breeding of live animal and hump height measured on the carcase.

Marbling: Marbling or intra muscular fat is seen as white flecks in the muscle. Marbling enhances the eating quality of meat, especially grilling cuts. Total marbling is assessed using AUS-MEAT chips (1 – 6 in tenths) and MSA Marbling Score (100-1190) assesses its fineness and distribution.

Other factors affecting eating quality include hormonal growth implants, sex and rib fat depth.

Australian Beef Carcase Appraisal System (ABCAS) © 2006
Meat Standards Australia and NSW Department of Primary Industries