Grading process Ageing
Meat is classified by four main factors: The tenderness of any cut of meat can be improved through
ageing – a process whereby the meat is held at controlled
temperatures to allow naturally occurring enzymes to
break down the muscle tissue, increasing tenderness and
enhancing flavour. It takes between 14 and 21 days for this
breakdown to occur, depending on the age and texture of
the meat. Meat that has not been aged is generally relatively
tough, can be inconsistent and at times has little flavour.
1. Gender (sex)
2. Maturity
The gender, age, weight and in some cases the number of
incisors (cutting teeth) are taken into account.
For example a Heifer is classified as female cattle over
12 months of age and having no more than six permanent
incisors (cutting teeth) and a carcass weight over 160kg.
While a steer is classified as a castrated male bovine over
12 months of age or with a carcass weight over 160kg.
3. Fat content
Carcasses are classified according to the depth of fat cover
(all except bobby calves).
4. Muscling (Conformation)
The conformation of the beast is evaluated on the desirable
and undesirable skeletal and muscular structures of the
animal. All of the important areas of an animal's structure
are covered, from the legs, the spine) and the hind quarters
to the neck and head.
At Bidfood we categorize our beef into two grades:
Prime Steer, or “PS” – refers to Steer and Heifer grades, and
represents the better quality meat. The label on the carton
may show the product description as, for example,”PS
Rump”, the PS standing for Prime Steer.
Prime Beef, or “PB/PR” – also known as Prime Cow. It
generally will not eat as well as Prime Steer, will be less
expensive and less common. Some will try and sell it as
Prime Steer. Cartons may be labelled “PB/PR”.
8 |
MEAT & POULTRY SOLUTIONS
Meat can be aged on the carcass (dry ageing) – by hanging
the fresh/chilled carcass in a controlled temperature and
humidity environment – or in a vacuum bag (wet ageing).
The best result is thus achieved after about 3 to 4 weeks.
It goes without saying that this ageing process needs to
take place in the appropriate temperature and storage
environment.
Vacuum packing
When the vacuum bag is first opened, there is a sour
smell caused by the type of bacteria that are dominant
when oxygen is not present. This is a normal occurrence,
sometimes called “confinement smell” and should disappear
within 20 minutes. The older the meat is, the longer it usually
takes for the odour to dissipate. If the odour is still present
after 40 minutes or so, the meat is probably off.
Vacuum packaged beef is also a little pale when first
opened. This is caused by a lack of oxygen. As soon as
the meat is exposed to the air for about 15 minutes, it will
“bloom’’ into a cherry red colour. Remember that the colour
of the meat is not an indicator of tenderness – colour is
a reflection on the pH level of the meat, the age, sex and
breed of the animal and the level of exposure to oxygen.
Products may not be available at all branches. Images are serving suggestions only.