Primal and Portion Quality Requirements
Primal's and Portions to be derived from AUS-MEAT Category:* YG *
Grain Fed Young BeefAUS-MEAT Minimum Standards for Grain Fed Young Beef Apply(GFYG)
Primal Fat Range: <8mm (Subcutaneous).
No knife scores or damage to muscle or fat.
Primal Aging Prior to portioning or dispatch to customer requirements:Minimum 14days from original packed on date.
Maximum 36days from original packed on date.
Steak Preparation and Portion SizeWedge shape steaks are not acceptable.
No knife scores or damage to muscle or fat.
Weight Range/Cut thickness: To be specified at site (refer to guide)
Allowable tolerance: (refer to guide)
Portion Fat Range: 3mm - 8mm.
Packaging to customers requirements:
IW/VAC-MW/VAC-LP.
Packaging, Labeling and Food Safety
Inner Packaging: Multi Wrap Vacuum Pack MW/VAC. (blown bags will not be accepted) Number of pieces per vacuum bag as per order. (Minimum
number: 4 pieces per bag).
Outer Packaging
Packaged Product to be packed in approved clean food grade cartons or approved clean designated plastic tubs lined with a sheet of plastic.
Cartons/tubs identified with the supplier's name and address.
Finished gross weight not to exceed 16Kg.
Condition: Fresh or Frozen as ordered
Labeling Requirements
Company Details
Date of Packaging
Use by Date
Net Weight
Product Description
Code identification (Eurest)
Portion size / number of pieces
Food Safety
Delivery Temp:
Maximum 5°C chilled
Maximum -15°C frozen
High Risk Product: High
Sensitive Customer: (as per order details)
