Beef

Quality Standards for Beef:

Appearance:

  • Bright, cherry-red color (for fresh beef)

  • Even marbling

  • No bruises, dark spots, or discoloration

Texture:

  • Firm and slightly springy

  • Not overly soft or dry

Grade:

  • Prime: Highest quality with abundant marbling

  • Choice: High quality with less marbling than Prime

  • Select: Leaner than Choice with less marbling and flavor

Color:

  • Fresh Beef: Bright cherry-red

  • Aged Beef: Darker red to brownish

Packaging:

  • Material: Food-grade, vacuum-sealed or shrink-wrapped

  • Labeling: Product, origin, weight, date, expiry, storage, certifications (e.g., USDA, Halal)

Storage and Transportation:

  • Fresh: 0°C to 4°C

  • Frozen: -18°C or lower

Regulatory Compliance:

  • Health and Safety: HACCP

  • Documentation: Health certificates, export licenses, certificates of origin

Chemical and Microbiological Standards:

  • Chemical Contaminants: Limits on antibiotics, hormones, and other residues

  • Microbiological Safety: Testing for pathogens including Salmonella, E. coli, and Listeria

Sustainability:

  • Certification: Organic or grass-fed certifications where applicable

  • Traceability: Ensure sustainable practices from farm to consumer