Australian

Lamb Product
Guide
LAMB FROM
AN IDEAL
HOME

We believe there’s no better place on earth to raise lamb.

Our unique climate and environment allow our
animals to live in their natural state and that in turn
allows for consistent supply all year round. As a
vast island our livestock is more protected from
illness and disease and our wide open spaces have
allowed us to develop a natural approach to farming.
Animals are more free to roam, living a less stressful
life that delivers a better result for everyone.
PARTNERS
FOR
PROGRESS

The Australian lamb industry has been more

than 200 years in the making. Foundations
laid many years ago have helped it evolve into
the dynamic and progressive entity it is today.
The combined integrity of our farmers and
processors, along with the advantages of an
unspoiled environment, has underpinned
Australia’s reputation for producing some of
the highest quality lamb available. Australian
lamb is certainly a product of its environment.
THE
POPULARITY
OF LAMB
As lamb’s popularity continues to grow globally,
Australian lamb stands out for its quality and
flavour. As tastes and the need for greater variety
continue to evolve, Australian lamb is poised
to meet the demand with an extensive range of
cuts and product lines, all raised and processed
to some of the strictest standards on earth.

With retail and foodservice operators

requiring naturally raised, free-range,
pasture-raised, grassfed, high-quality,
table-ready lamb with no added hormones,
we invite you to make Australian lamb
part of your specifications. All Australian
lamb is raised to those standards.
This guide covers the most commonly
requested information about our extensive
range of lamb items. More detailed
technical information can be found in the
Handbook of Australian Meat, available
through MLA’s office. Give your customers
quality and options that are over and
above, with lamb from the land down under.
 FAST FACT
The Australian lamb industry
is investing in research and
development to establish

WHY BUY
practical on-farm options for
reducing livestock methane

AUSTRALIAN emissions. Research includes

investigating strategies for

LAMB reducing methane production

from sheep through altering
their diet and studying

The Australian lamb industry has a long history of producing whether animals can be bred
to produce less methane.
safe, quality lamb for customers around the world. We take
pride in the meticulous standards that have resulted in one of
the world’s highest animal health statuses, not to mention our
extensive traceability program. The following are just a few of the
reasons Australian lamb stands out in the global marketplace.

Advanced farm Management In Australia, lambs are mostly raised on open pasture
and Sustainability in the South of the country. Our natural production
systems and commitment to continuous improvement
The Australian meat processing sector is a world have led to Australian producers being internationally
leader in lamb dressing and fabrication. Australian recognised for producing some of the best lamb, while
packing plants employ the latest technologies to also leading the way in environmental farm practices.
ensure continued improvement in production efficiency,
without sacrificing superior levels of meat safety. Australian producers understand that protecting and
improving our natural resources is vital to the long-term
Australian sheep and lamb producers are recognised sustainability of their business and the environment.
around the world for their animal husbandry and Across the country many livestock producers manage
farm management techniques. The Australian weeds, pests and feral animals: help to maintain
livestock industry takes pride in its genetics and biodiversity: and reduce the risk of destructive
is at the forefront of technological advancements bushfires. They implement a variety of efficient water
in livestock production efficiency. Australian management measures in their grazing systems,
producers are progressive in the areas of farm and including maintaining healthy soils with adequate
pasture improvement and water management. nutrients, minimising run-off through vegetation
The Australian meat and livestock industry makes an management, monitoring the frequency and intensity of
important contribution to sustainability—environmental, grazing and allowing pastures to rest. Taken together,
economic and social. The focus on the environmental these measures ensure the health of the soils and
sustainability of the industry covers key areas of pasture. Australia’s producers are balancing the needs
emissions reduction, water use and land management of the grazing animal, the pasture and the environment.
that are important not only for the environment but
also for producing nutritious, high quality lamb.
The meat industry, through Meat & Livestock Australia
and in collaboration with the Australian government,
invests around $12 million annually in research and
development to better understand the environmental
impact of meat production and further improve
the environmental performance of the industry.
 A Meat Processing Leader
The Australian meat processing sector is a world
leader in lamb dressing and fabrication. Australian
processing plants employ the latest technologies to

On Target for ensure continued improvement in production efficiency,

without sacrificing superior levels of meat safety.

a Sustainable A Variety of Products

Australian Lamb for Every Need
Industry Whether you require restaurant-ready or retail cuts ideally
suited to your operation, this product guide will help you
find items to suit your every need.
Australian sheep producers are The Australian lamb industry also caters to the needs
proactively meeting the sustainability of different cultures, with the majority of Australian
challenge by developing the Target processors producing Halal lamb and mutton
guaranteed to adhere to Islamic laws.
100 initiative to advance sustainable
No matter what you require for your discerning
practices and ensure a sustainable
customers, whether grassfed or organic, and with
food supply for generations to come. no added hormones or antibiotics, the Australian
lamb industry has the right product for you.
Target 100 is made up of 100 research
and development projects that focus on An Enviable Animal Health Status
environmental sustainability and animal Australia’s animal health status is arguably one of the
welfare, providing producers with the highest in the world. We are recognised as being free
research to implement best-practice of all major epidemic diseases of sheep, including
Foot and Mouth Disease (FMD). We have also taken a
techniques on their properties. Target global leadership role by enacting legislation to prevent
100 also provides lamb consumers the feeding of meat and bone meal to ruminants and
with an opportunity to talk directly have implemented disease surveillance programs in
line with international standards to verify this ban.
to the farmers producing their lamb
via social media and other means. As a result of these programs and our strict quarantine
regulations, Australia is one of only a few in the
To see what individual sheep producers are world to be declared a ‘Negligible Risk’ country of
Transmissible Spongiform Encephalopathies (TSE)
doing on their properties to become more by the World Organisation for Animal Health.
sustainable visit www.target100.com.au.
The Australian government and meat industry continue
to zealously guard our enviable status with programs
that have been in place for decades to maintain our
superior standing.
Animal Health
and Welfare
The Australian sheep industry is committed to the highest level
of animal welfare and the humane treatment of livestock.
Our mission is to ensure acceptable animal welfare standards
are implemented and effectively verified.

1. In the Paddock — Producers work around the clock to In addition, the ‘Is It Fit To Load?’ publication was
ensure their animals have feed, water and shelter and developed by the red meat industry to help producers
are protected from predators and disease. As part of decide if an animal is fit and healthy for transport.
a continuous improvement program in animal welfare,
4. Processing — The Australian lamb processing industry
the sheep industry continues to invest in research
is committed to the humane treatment of livestock
projects and provide practical tools, knowledge and
and ensuring acceptable animal welfare standards are
best practices to farmers. The industry’s on-farm
implemented and effectively verified.
animal welfare strategy, managed by Meat & Livestock
Australia (MLA) and funded by sheep and cattle The industry does this through:
producers, is a comprehensive plan to improve animal
• Working with governments and customers to
welfare standards while maintaining productivity.
design and implement global best practices
2. How Animal Welfare is Governed in Australia — that also meet Australian regulations.
Livestock processing is conducted in accordance • Developing training and ensuring
with national laws and international requirements, employees are competent.
and enforced accordingly by state, territory and • Investing in animal welfare research,
commonwealth inspectors to ensure high standards development and extension activities and FAST FACT
of animal welfare are maintained at all times. promoting continual improvement of animal
Australia has the world’s second
welfare at processing establishments.
Codes of practice defining acceptable welfare largest sheep flock (after China),
practices for livestock husbandry and transport have The Australian lamb processing industry operates produces around 7% of the global
been developed for producers to follow. The codes of under state and federal animal welfare regulations, lamb and mutton supply, and is
practice for sheep are currently being updated and and processors are required to meet regulations, the second largest sheepmeat
are under public consultation. More information can standards and notices that enforce the appropriate exporter (after New Zealand).
be found at www.animalwelfarestandards.net.au. management and handling of livestock.

3. Transport — The road transport of livestock in In 2005, the Australian red meat industry proactively
Australia is regulated under state and territory road developed and implemented the Australian Meat
transport and animal welfare legislation. The new Industry Council (AMIC) ‘National Animal Welfare
Australian Standards and Guidelines for the Welfare Standards for Livestock Processing Establishments’.
of Animals – Land Transport of Livestock are now The standards integrate Australia’s Model Codes
in force. To further ensure the welfare of livestock of Practice, relevant state and commonwealth
during transport, a national guide and quality legislation, commercial requirements and community
assurance system, TruckCare, has been developed expectations into a single best practice animal
by the Australian Livestock and Rural Transporters’ welfare standard for livestock processors.
Association.
Australian processors demonstrate their superior
The independently audited program provides assurance commitment to these standards and best practice
that animal welfare is a priority in the preparation and animals welfare by complying with the ‘Australian
transportation of livestock by road, by ensuring: Livestock Processing Industry Animal Welfare
Certification System’ or ‘AAWCS’. The AAWCS is an
• Correct preparation of livestock prior to pick up
independently audited certification program which
• Drivers are trained in stock handling
covers all animal welfare activities at the processing
• Livestock are kept on the truck for the minimum
establishment–from receival of livestock at the
period of time
establishment to the point of humane processing.
• Livestock are checked during transit
For more information see: http://www.amic.
org.au/content_common/pg-aawcs.seo
PURE
ENJOYMENT
PURE
QUALITY

It starts with great produce, available in

abundance, but it’s our sense of shared
enjoyment that makes the experience so
much better; we take pride in our relaxed and
fun attitude to life. Australia produces a rich
diversity of product, perfectly suited to different
occasions whenever red meat is enjoyed.
We proudly share our best produce for the rest of
the world to enjoy in their own way. Life is about
enjoying the moment, living well and when it
comes to that, we always expect the best.
 NLIS is based on a ‘whole life’ visual or electronic tag on Tracing the Flock Through
the sheep, which can utilise radio frequency technology Transport & Saleyard
and enable flock transactions to be recorded and
transmitted electronically by the producer or processor. When flocks are transported to a saleyard, stock agents
must check that all sheep are tagged and the required
This information is transferred to a central database,
PRODUCT
documentation (NVD) accompanies each sheep, then
allowing the tracing of sheep from point of origin to record the sheep transactions that occur in the saleyard

INTEGRITY AND
the point of slaughter to occur swiftly and efficiently in the NLIS database.When the saleyards sell tagged
– this is one attribute that distinguishes the NLIS sheep for breeding or processing, they must also

TRACEABILITY
from other traceability systems around the world. upload those transactions and movements to the
NLIS database. The National Saleyards Quality

SYSTEMS Traceability Begins on the Farm

The core basis of Australia’s livestock traceability
Assurance Program (NSQA) addresses key quality
issues or hazards within the saleyard sector.
system is the Property Identification Code (PIC) Since each property a flock resides on has a PIC that is
The National Livestock which underpins Australia’s National Vendor stored in the database, the history of the flock is recorded,
Identification System (NLIS) Declaration (NVD) and NLIS programs. including information about other flocks it came into
contact with on that property. This enables the flock
The PIC system was introduced in the late 1960s and
is Australia’s system for the identifies each property with an eight-digit alphanumeric
to be traced quickly for the purposes of biosecurity,
food safety, product integrity and market access.
identification and tracing of code. The code is issued by state governments and
identifies the state, region and location of the property.
sheep for biosecurity, food Before leaving the property on which they were born,
Identifying Sheep at the
safety, product integrity all sheep must be identified with a NLIS (sheep) visual
Processing Plant
The processors must check that the sheep are tagged
and market access. or Radio Frequency Identification (RFID) tag and a NVD
completed with the contact details of the vendor, the and the required documentation (NVD) accompanies
PIC and destination of the sheep. It is a requirement the sheep, then record the transaction in the NLIS
all sheep must be identified with a NLIS (Sheep) visual database. The information correlating the carcase and
or Radio Frequency Identification (RFID) tag before the PIC ensures precise traceback through the
leaving the property on which they were born and a NVD processing plant from when the live animal arrives,
completed with the contact details of the vendor, the to when the final sheepmeat products are exported.
PIC and destination of the sheep. As of July 1, 2010, it is
All exporting plants must comply with the Australian
now a requirement to record the movements of flocks
Standard to ensure meat is processed hygienically.
of sheep on the NLIS database. Although each animal
This standard is consistent with international ISO
is identified with a tag, the traceability system is flock-
9002:1994 and HACCP standards. The Australian
based through the saleyards and to the processor.
government verifies that the legislation is being correctly
implemented. Each head receives an antemortem
and postmortem veterinary inspection, and microbial
assessments are conducted throughout processing.

Ensuring meat safety through

the national livestock
identification system

Producer Record kill details

Record movements
NVD/WAYBILL Saleyard through saleyard

FAST FACT Apply tag

Processor Record movements
Australia exports approximately between properties
50% of its lamb and 95% of its
mutton production to more
than 100 countries, meeting
and exceeding differing
market requirements.
FROM OUR
SHORES TO YOURS
The Australian meat industry recognised many years ago that
packing and delivery are two critical links in the lamb supply
chain, particularly for international customers. So our processing
sector employs state-of-the-art packaging technologies to ensure
that Australian lamb is delivered to export markets in the same
high quality condition in which it left the processing facility.

Australian chilled lamb primal cuts are vacuum- • Gas Atmosphere in the Vacuum Packaging —
packaged to maintain freshness and quality and to The basis of effective vacuum packaging to prevent
ensure extended shelf life. Strict temperature control is spoilage and prolong the shelf life of meat is the
maintained throughout the delivery process, inhibiting oxygen-free environment, which inhibits the growth
bacterial growth, supporting the natural ageing process of spoilage bacteria while still allowing the natural
and giving Australian lamb a naturally aged shelf life tenderising process of ageing to continue.
of up to 12 weeks under optimal storage conditions. • The Meat’s pH — High pH meat (pH6.0 and higher)
will spoil more quickly than meat below pH6, as
regulATed by AuSTrAliA’S some bacteria are able to survive in this high pH
dePArTmenT oF AgriCulTure environment. By excluding meat from the carcases
where the meat pH is greater than 6, processors
All Australian export meat packing plants are can eliminate these spoilage problems.
regulated by the Australian federal government
through the Australian Department of Agriculture. SHiPPing oPTionS And ProToColS
The days at sea are perhaps the most important to the
oPTimiSing lAmb’S FreSHneSS quality of Australian chilled lamb primal cuts. During this
And SHelF liFe time, chilled, vacuum-packaged cuts are allowed to age —
a process that improves and enhances meat quality
Australian processors consider the following four
and tenderness. While sea freight is the most popular
factors, which play a key role in controlling the growth
form of transport, air shipment is also available.
of microorganisms on meat in vacuum packs:
All shipping containers destined for export are inspected,
• Australian Processing Conditions — A study
and sea-freight containers are sealed under the Australian
conducted at the South Australian Research and
Department of Agriculture supervision. Once inspected,
Development Institute (SARDI), along with multiple
the container cannot be opened until it reaches its final
national surveys of the microbiological status,
destination. For traceability purposes, the container
found the microbiological count at the time of
and seal numbers for all lamb exports are stored in
vacuum packaging on primal cuts was very low.
the Australian Department of Agriculture database.
• Temperature — Microbial growth rates at 0°C to
1°C are only about half those at 5°C. A storage
temperature as low as -1°C without freezing the meat
is the best policy to maximise shelf life. Australian
meat is typically transported at -1.5°C to -0.5°C.
 Ensuring meat safety through
the national livestock
identification system

ALL ABOUT Australia’s Lamb Breeding

AUSTRALIAN LAMB
First Cross Second Cross
Australian lamb has the ‘all-natural advantage’. Border Leicester Ram Dorset Ram
It is pasture-raised, grassfed, and free of artificial
additives and hormone growth promotants—a pure
First Cross Lamb Second Cross Lamb
product of its pure environment. Australian lamb is
available in a wide array of product lines and cuts.
+ = + =
Merino Ewe First Cross Ewes

The primal cuts are vacuum-packed to maintain freshness Organic Lamb

and quality and to ensure extended shelf life. Naturally
lean, tender and mild tasting, Australian lamb’s versatility Australian organic lamb is raised as nature intended.
and flavour lends itself to many different cuisines. Australia’s emphasis on sustainability, animal welfare
and natural nutrition provides a product that is good
Australia has nearly 75 million head of sheep that for consumer’s health.
are divided into two main categories: wool and
meat. Meat breeds are commonly Border Leicester, Organics is not just about being chemical-free; it’s about
Suffolk, Dorset, Texel and Dorper, quite often crossed the way food is grown and handled. The whole system
Lamb Production Cycles
with Merinos. Sheep of these breeds are most is linked.
prevalent in the Southern parts of the country. Organic lamb raised in Australia’s abundant natural
rangelands will appeal to an expanding market of • Majority of lambs are born in Autumn and Spring
GrassFed Lamb discerning consumers who are looking for natural, • Lambs are processed 5–12 months later
healthy alternatives. • Dependent on season, market and target weights
Most Australian lambs are raised exclusively on pasture.
Variations in seasonal and geographic factors influence Organic lambs are raised on certified organic farms, which
the style and flavour of grassfed lamb. As demand for is your guarantee that the animal has been raised on
natural, wholesome foods increases globally, Australian completely chemical-free pasture (no artificial pesticides,
grassfed lamb is being seen as an important component herbicides or fungicides). The abundance of natural
of a healthy diet. Raised exclusively on pasture, grassfed grazing land makes Australia the perfect place Australian Product Specifications
lamb is naturally low in fat and cholesterol. to nurture organic lambs.

Australian grassfed lamb is highly regarded in many

1” C5
export markets, and Australia has developed a reputation
for producing some of the best grassfed lamb in the world.

.79” C4
GrainFed Lamb
Over 90% of Australian lambs are grassfed. While most
of the remaining are grain assisted with access to grain
GR Fat Depth
.59” C3
in the paddock, a smaller number have been finished on Heavy Export

Fat Score
a nutritionally balanced, high-energy ration for US, EU, Japan
a specified minimum number of days. Food
Trade
.39” Service C2

Light Export
.19” Middle East
C1

33 lbs 44 lbs 55 lbs 66 lbs

Carcase Weight
 Carcase Fat Class

The fat cover on a carcase is

described by fat classes on
a scale of 1 to 5. The class is
determined on the depth of
tissue at the GR SITE. This site
is located over the 12th rib,
110mm from the mid line as
shown in the diagram below.

Class 1 Class 2 Class 3 Class 4 Class 5

GR GR GR GR GR
Up to 5mm Over 5mm Over 10mm Over 15mm Over 20mm
up to 10mm up to 15mm up to 20mm

Australian Meat Quality — Hygiene Requirements

Chiller Assessment
Australian meat processors objectively measure
carcase quality using an industry program called ‘chiller • Minimum trimming is performed • Trimming of the neck and neck region may be extended to ensure

How to buy assessment.’ This is principally how we ‘grade’ carcases.

Chiller assessment is conducted by qualified company
as required by meat inspection
services for the carcase to be
compliance with ‘Zero Tolerance’ for ingesta contamination, especially
where Halal slaughter has been performed. This extension of the standard

Australian LAMB personnel, and company chiller assessment programs are

regularly audited by AUS-MEAT to ensure their integrity.
passed fit for human consumption. carcase trim is limited to a hygiene trim and may include complete
removal of the 1st cervical vertebrae. This process must be controlled
by the approved arrangement under the Australian Standards.
Chiller assessment is used to objectively measure the
Ordering Australian lamb is quality characteristics of a lamb carcase, allowing the

simple, and understanding processor to accurately communicate the characteristics

of the carcase to a buyer. Chiller assessment enables the Hygiene Requirements
the AUS-MEAT language buyer to accurately specify the type of product desired.
Unlike beef carcases, which are assessed after chilling,
is the first step. lamb carcases are assessed as they enter the chiller • Head removed between the • Thick skirt removed. • Kidney, kidney knob
from the processing area. Chiller assessors evaluate the skull and 1st cervical vertebrae. • Tail is removed so that and pelvic channel fat.
carcases by measuring fat cover and carcase weight. • Feet between the knee it is no longer than 5 • Udder, or testes, penis
joint and hock joint. coccygeal vertebrae. and udder fat.
AUS-MEAT is an industry-funded organisation responsible Carcase Fat Class
for establishing and maintaining Australian meat
The fat cover on a carcase is described by fat
specifications. The AUS-MEAT language is a uniform
classes on a scale of 1 to 5. The class is determined
specification language for Australian meat products that
on the depth of tissue at the GR SITE. This site is
enables importers and wholesalers to accurately specify
located over the 12th rib, 110mm from the mid line
the meat product they wish to purchase from an exporter
as shown in the diagram on the following page.
or seller. The AUS-MEAT language is outlined in detail
in the AUS-MEAT Handbook of Australian Meat (HAM).
The AUS-MEAT language is based on product description
and objective measurements of various carcase traits,
such as hot weight, fat depth, sex and age of the animal.
AUS-MEAT has assigned a distinct, four-digit
number for every primal cut and offal product.
The category descriptions and HAM numbers are
vital components when ordering Australian lamb.
 Basic Dentition Categories of Sheepmeat

Dentition Description Category/Cipher

Lamb – Female, castrate or entire male animal that: Lamb ‘L’

0
• Has no permanent incisor teeth. *12 months (approx.)

Mutton – Female or castrate male animal that:

• Has at least one (1) permanent incisor tooth. Mutton ‘M’
1–8
• In male has no evidence of Secondary Sexual *Over 10 months
Characteristics (SSC).

Ram – Entire or castrate male that shows Secondary Ram ‘R’

1–8
Sexual Characteristics (SSC). *Over 10 months

Alternative Dentition Categories of Sheepmeat

Dentition Description Category /Cipher

STEP 2
Carcase derived from female or castrate male
Define the Product Specification ovine that: Young Lamb ‘YL’
0
A product specification defines attributes of each • Has no permanent incisor teeth (in addition): *Up to 5 months only
• Has no eruption of permanent upper molar teeth.
product. When defining the specification to your

How to ORDER
supplier, you might include the following:
Carcase derived from female or castrate male
• The cut name you wish to purchase ovine that: Hogget ‘H’ or
Australian LAMB • The product or cut’s Handbook of
Australian Meat (HAM) number
1–2 • Has 1 but no more than 2 permanent incisor teeth.
• In male has no evidence of Secondary Sexual
Yearling Mutton
*10 to 18 months
• Fat depth, degree of trimming, whether various Characteristics (SSC).

There are three easy steps to muscles and bones remain intact or are removed

ordering Australian Lamb. STEP 3 1–8

Carcase derived from female ovine that: Ewe Mutton ‘E’
• Has 1 or more permanent incisor teeth. *Over 10 months

STEP 1 Define Other Requirements

Define the Category or Requirements not specifically related to the product
Carcase derived from castrate male ovine that:
Alternate Category specification also should be defined. These requirements
• Has 1 or more permanent incisor teeth. Wether Mutton ‘W’
may include: 1–8
•Has no evidence of Secondary Sexual *Over 10 months
As a first step to ordering Australian lamb, you
• Chilled or frozen product Characteristics (SSC).
should let your supplier know the desired category
of sheepmeat (lamb and/or mutton) that will be • Packaging (vacuum-packed,
processed into your desired cuts. This specification layer packed, multi-packed, etc.)
is known as the category. Two options are available • Price
* Stated ages are approximate
when defining the category. If you aren’t too concerned • Quantity shipping terms Source AUS-MEAT

about the age of the animal or the variability of meat • Delivery date
quality, you can define lamb by basic categories.
If you are looking for meat that has been derived
from animals of a certain age and, therefore, exhibits
less variance in quality, you can define meat by
alternative categories. You will notice that the
criteria used to define alternate categories are more
narrowly specified than those for basic categories.
POPULAR
CUTS &
LABELLING
 LAMB BASIC CUTS
OUR
POPULAR
CUTS 1. Leg 2. Rump

Rump Chump Chop

Boneless Leg,
Boneless Leg Butterflied Diced Lamb
1
3. Tenderloin

3
Lamb
Leg Cuts, Denuded Leg, Bone In Lamb Strips Tenderloin
4

4. Loin 5. Shank 6. Rack

Frenched
Lamb Loin Fore Shank Rib Chop
8

Short Loin Frenched Rack Frenched Rack

Loin Chop Saddle Hind Shank of Lamb (8 Rib) of Lamb (13 Rib)

7. Breast 8. Shoulder

• Pasture raised
• No added hormones
• No additional
Breast and Flap
Square-Cut Square-Cut Diced
additives
Shoulder, Bone In Shoulder, Boneless (forequarter)
• Long shelf life
9. Neck
• Sustainable farming
practices
• Traceable
Shoulder Rack
Lamb Mince (4 Rib) Shoulder Chop
Neck Filet Neck Chop
LABELLING
IDENTIFICATION
All cartons of Australian red meat are identified with product
information labels. Carton labels consist of mandatory
information that is required under Australian government
regulation. In addition to mandatory information, Australian
processors may include optional information on the label,
allowing for further description for trade purposes.

1. Generic statement: Bone in or boneless 12. Carton Serial Number: Individual

and identification of species identification number for carton
2. Country of Origin 13. Halal Approved: Product has been ritually slaughtered
and certified by an approved Islamic organization
3. Carcase Identification: Category code which
identifies the carcase age and sex 14. Establishment Number: Plant-registered
identification number
4. Product Identification: Primal cut description
as shown in the Handbook of Australian Meat 15. AI Stamp: Australian government inspected
5. Primal Weight Range: Indicates that each primal 16. Refrigeration Statement: ‘keep chilled/
cut in the carton is the minimum/maximum refrigerated’ indicates that the product in the
weight range as shown on the label carton has been held in a controlled chilled
condition from the time of packing
6. Packaging Type: AUS-MEAT packaging code
17. Number of Pieces: Number of primal cuts in the carton
7. Bar code: Most developed and compliant with the
GS1 (EAN.UCC) international meat industry guidelines 18. Company Code: In-house identification
code for product in the carton
8. Packed on date: Day, month, year and time that
the product was packed into the carton 19. Company Trading Name: Name of
the processor of the product
9. Best Before date: End of the period for meat stored
in accordance with any stated storage condition.
Meat marked with best before date can continue to
be sold after that date provided that the meat is not
damaged, deteriorated or perished. Meat marked
with use by date cannot be sold after that date
10. Net Weight: Meat content, less all the
packing material, shown to two decimal
places in kilograms and pounds
11. Batch Number: In-house company identification
number for product tracing when required

FAST FACT
Australian farmers are custodians of
around half of Australia’s land mass,
and around one third of all Australian
farms are involved in sheep production.
AUSTRALIAN
LAMB
Australian Lamb is all-natural, pasture-raised,
and free of artificial additives and hormone
growth promotants—a pure product of its pure
environment. Value-added Australian lamb
cuts are a great addition to any menu or display
case, and their versatility and flavour lend
themselves well to many different cuisines.

Visit trueaussielamb.com
for more information.