From Paddock to Plate

True story. I often imagine while chewing on a succulent, lump of steak the big bag of Beef ‘em Up® that went into growing out that protein now filling and fuelling my body. Sure, not every steak but every now and again I’ll whimsically wonder how that medium-rare came to be. Not just the feed it ate, but what breed was it derived from, had it lived a good life, where was it processed, how was it processed, how many people in the supply chain ensured that meat would not only arrive untainted on my plate but also ensure a certain, tender morsel?

So, when the godfather of Australian beef*, Rod Polkinghorne raised Meat Standards Australia’s (MSA) meat science course onto the radar I was like a small ruminant to Baby Calf, instantly attracted. After a false start with COVID, our northern account manager Tommy Fitzgerald and I packed the steak knives, slapped on a Terry and slopped on the SPF before jetting for MLA’s Brisbane head office.

From day one I realised one thing; every niche has its fair share of acronyms and meat grading world is no exception. TQM, PACCP, HGP, IMF, PFAT, ASBVs, and LMYs, just to kick off Day-1. I was going to need to employ one of two tactics: (1) sit closer to Tom or (2) be the nagging beggar dragging the class back a couple of steps. Not realising how necessary option one would be when taking my seat, I unwittingly locked into option two.

As we wound our way through the world of meat production over five days of intensive education and testing, it dawned on me how complex the factors are which ultimately determine the quality and palatability of the meat on our plates. From the moment the animal is raised to the post-mortem, biochemical activity occurring in its muscle fibres, a symphony of taste melodies unfolds. While I can’t hope to compress five days’ worth of education into 600-words the below will take a bite out of the fascinating world of meat science, touching upon key themes such as the MSA approach to meat grading, muscle structure, fatty acid composition, and how nutrition is important to glycogen stores.

The MSA Approach to Meat Grading

The Meat Standards Australia (MSA) grading system is a program designed by Meat & Livestock Australia in partnership with industry steakholders^ as a tool for ensuring the eating quality of Australian beef and lamb. Unlike traditional grading systems that rely solely on visual and physical characteristics, MSA integrates scientific principles and consumer feedback. It considers factors like marbling, meat color, pH, and cooking loss, providing a more accurate prediction of eating quality. This innovative approach was conceived in 1996 to provide a consistently, premium eating experience and ultimately better reward beef farmers that could be shown to grow an elite protein source.

Biochemistry: The Backbone of Meat Quality

Post-mortem, muscle fibres undergo a cascade of changes that profoundly impact its quality. The glycogen stored in muscle tissue is converted into lactic acid, which plays a pivotal role in meat tenderness and flavour. Optimal post-mortem conditions, where ideal muscle pH levels are achieved (between pH 5.3 and 5.7 for the boffins amongst us), lead to meat that is tender, succulent, and bursting with natural flavours. Salivating now at the thought of a recent wagyu steak experience – thanks Dave Watson (producer) and Moddy Reid (cook). What a combo!

Muscle Structure: The Architectural Marvel

At the heart of meat quality lies the intricate structure of muscle fibres. Understanding this architecture offers insight into tenderness, juiciness, and flavour. Muscle fibres are bundles of myofibrils, each containing a vast array of proteins including very important contractile proteins. Collagen, another essential component, surrounds and connects these fibres. Properly developed muscle structure, with optimal fibre length and collagen content, leads to tender and succulent meat. There’s a lot more in this topic but it’s basically everything I learnt in Biology 3/4 so let’s move on.

Fatty Acid Composition: The Flavour Palette

Fatty acids contribute to both the flavour and nutritional profile of meat. The composition of these lipids varies depending on animal diet and breed. Omega-3 fatty acids, found in pasture-raised animals, impart a unique, desirable flavour to meat. While grain fed cattle due to the higher glycogen content are more likely to reach optimum pH post slaughter which lends itself to enhanced tenderness. Grain-fed cattle also tend to have a higher propensity for marbling which in turn leads to increased flavour and the juiciness of meat. As with many things the farmer needs to choose the right tool for the desired outcome.

Production Factors Affecting Palatability

Several factors during the production phase impact the palatability of meat. Animal handling practices, stress levels, and pre-slaughter management techniques all play a significant role. Stress-induced biochemical changes in the animal can lead to toughening of the meat, underscoring the importance of humane treatment throughout the production process. In fact I remember Dr Kev Sullivan extolling these virtues at a recent Feedworks conference. Sometimes the simple things go a long way toward improving the odds of a more favourable outcome.

Meat science is a captivating blend of biology, chemistry, and agriculture techniques, each contributing to a variety of cuts, flavours and textures gracing our butcher’s window. Whether it’s the precision of the MSA grading system, the biology of muscle structure, or the interplays of fatty acid composition, every facet of meat production builds to the final taste profile. As consumers, understanding these components allows us to appreciate the dedication and expertise that goes into producing high-quality, delectable meat. So, the next time you savour a tender steak or succulent roast, remember the fascinating journey it took from pasture (or grain😀) to grading to plate. Bon appetite.

A big thanks to MLA for their hospitableness and to Professor Graham Gardner & Associate Professor Peter McGilchrist for their passion, humour and engagement while delivering this course. Tom and I would both like to recommend this course for anyone who wishes to broaden their understanding of meat standards and how they’re arrived at.

Source: *Quote – Professor Peter McGilchrist ^Intended, sorry.

Our team of experts at Reid Stockfeeds can assist you in formulating rations with increased nutrient density, proper buffering agents, and other nutritional strategies to support your herd’s health and productivity during heat stress events. With a commitment to excellence and a deep understanding of agricultural needs, Reid Stockfeeds is here to be your trusted partner in navigating the complexities of heat stress management.

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Author

Nick Reid
General Manager