Meat & Livestock Australia (MLA) is a rancher-funded company that provides research, marketing and market access services to the Australian beef and lamb industry. In North America, we work with importers, distributors and end users to source product, establish and develop supply chains and assist in their endeavors to promote Australian red meat. http://australian-meat.com/foodservice/
Australian lamb is an all-natural, pasture raised and free range product that is free of artificial additives and hormone growth promotants. Australian lamb is a sustainable and high quality product, Australian ranchers and processors use worlds best practice on farm and food safety systems to produce a high yielding, well trimmed, chilled vacuum packed product that is perfect for chefs who are either looking for a well trimmed frenched rack or other cuts that will add variety and flavor to their menu while returning good plate costs.
For more information on how you can enjoy the benefits of wholesome Australian lamb and download recipes, menu concepts, product guides and brochures visit the trade section of our website at http://www.australian-meat.com/
Australia’s Lamb Safety Systems
Australia is one of the largest producers and exporters of prime lamb in the world. Our industry’s commitment to food safety, product integrity and traceability means we can consistently deliver lamb products of the highest standard to our customers around the world. Australia is recognised as being free of all major epidemic livestock diseases. We led the world by enacting legislation to prevent the feeding of vertebrate materials to ruminants and have also implemented disease surveillance programs in line with international standards to verify this ban. As a result of these programs and our strict quarantine regulations our industry is one of only a few in the world to be declared a negligible risk of Bovine Spongiform Encephalopathy (BSE) and free of Foot and Mouth Disease (FMD).
Product Integrity and Traceability Systems
The Australian livestock industry implemented industry wide integrity and traceability systems to safeguard the consistency and quality of our products. A summary of these systems is provided below. More information is provided in our sheepmeat safety brochure, which you can download here: http://www.australian-meat.com/safety
Livestock Production Assurance (LPA) is an on-farm food safety and quality assurance program that assists ranchers to record and declare the food safety and quality assurance status of their livestock. Under LPA ranchers summarise the food safety status of livestock consigned for sale or slaughter on a National Vendor Declaration (NVD) form which is exclusive to the vendor’s property. The system is audited at random and vendors providing false information face severe penalties.
The National Livestock Identification System (NLIS) consists of electronic ear tags and centrally managed database providing flock identification and traceability for sheep back to their property of birth.
Australia is a world leader in individual animal identification mandating the program in 2005. Sheep are linked to a property by an eight-digit property identification code (PIC) which is issued by State Governments and printed on each rancher’s NLIS tags and NVD forms.
Whenever an animal is moved from the property the database is updated to provide complete traceability which, when combined with the powerful records kept under LPA and the National Feedlot Accreditation Scheme (NFAS) allow the health and feeding history of each individual animal to be traced back to their property of birth.
Australian Lamb and the Environment
Australia’s red meat producers are the primary custodians of large parts of the continent, and processing facilities operate across the nation. A central part of every farming business is protecting and improving the natural environment in which livestock are produced.
Sustainability is essential to Australian Lamb production from pasture to plate. Because we are dedicated to caring for our environment, measures are taken at each stage of production to increase efficiency, manage environmental impact and maintain natural resources. Meat & Livestock Australia collaborates with livestock industries and governments, and invests in research and development to improve environmental performance. Our efforts produce technologies, practices and training that significantly: Manage emissions and water use. Increase biodiversity. Reduce waste. Create energy efficiencies. Implement environmentally sustainable land management practices.
Find out more about the Australian Red Meat Industry and its commitment to the environment at www.redmeatgreenfacts.com.au
Packaging and Shelf Life
The Australian processing sector employs the latest packaging technologies to ensure that our lamb is delivered to export markets in the same high quality condition in which it left the packinghouse. Australian chilled lamb primal cuts are vacuum packaged to maintain freshness and quality and to ensure extended shelf life. Strict temperature control is maintained throughout the delivery process inhibiting bacterial growth and giving Australian chilled lamb a shelf life of up to 90 days (cold chain intact at 32°F) and Australian frozen lamb a shelf life up to 12 months (cold chain intact at 5°F). Lamb Chart Eng with Logo Final