DQS

SAMIC – Meat markings

When one looks at age determination of animals, in this case beef and lamb / sheep, it is all about the age of the animals. (See South African Red Meat Classification Chart) you look at the age of the animals, you as the consumer will have an idea of how tender or least tender the meat will be. You can differentiate that by the color of the ink on the carcasses.

 

Purple ink roller marking means animals with no permanent incisors perceptible on the lower jaw of the animal, implicating per definition ‘most tender’.

 

Green ink roller marking means animals with 1 – 2 permanent incisors perceptible on the lower jaw of the animal, implicating per definition ‘ tender’

 

Brown ink roller marking means animals with 3 – 6 permanent insisors perceptible on the lower jaw of the animal, implicating per definition ‘ less tender’

 

Red ink roller marking means animals with more than 6 permanent incisors perceptible on the lower jaw of the animal, implicating per definition ‘ least tender’

 

It needs to be noted that with dry heat cooking methods, preferably use meat in the A and AB classes. These kinds of meats will be tender but with less taste. If you prefer moist heat cooking methods, then use meat in the B and C classes. Even if well-cooked these kinds of meat will be less tender, but will have much more taste.

 

However, it still remains the consumer’s choice what will be best for them to use with regards to dry heat and moist heat cooking methods.

 

The purpose of the Meat Classification System, regarding to the age category, is to ensure that there’s a clear difference between most and least tender, and less taste and most taste.

 

Source: SAMIC (South African Meat Industry Company)

 

 

 

 

 

 

 

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