IS there a special ‘Wagyu effect’ that contributes to Wagyu beef’s eating qualities, over and above the standard industry criteria like marbling, ossification and fat cover under the Meat Standards Australia eating quality model?
This is one of a number of fields of MSA research now making progress across the country.
The MSA research and development team continues to collaborate with research partners to conduct eating quality research, with the ultimate goal of ensuring all cattle and sheepmeat pathways are eligible for MSA grading.
Despite some delays due to COVID, a number of…
