Our Supply Chain
The Australian red meat industry applies various quality control assurances systems and guidelines to ensure high quality products, however, it is important to understand that meat quality is ultimately determined by the judgment of end customers through taste. Meeting food safety requirements and ensuring the consistency of high quality products through lower cost is reflected through success in the supply chain. Successful supply chains demand effective coordination and integration in order to provide mutual benefits to the entire chain, from farmers to end customers.Managing the meat supply chain cannot be left to chance. As such, Farming Export, with its longstanding relationships and experience, regularly attempts to coordinate its supply chain processes using a stable and innovative style.
Farming Export segments the meat supply chain process into ten key stages. Throughout each stage, staffs properly monitor the process to ensure that the highest standards of meat product are delivered into the hands of customers.
Farmers & Feedlots
Australian cattle and sheep contain a diverse range of genetics, attributes, and meat qualities. Thus, selecting suitable livestock by proper price and quality plays a central role in the meat industry, and this is not a trivial procedure. In fact, supplying livestock is not always stable, as many unknown market factors have influential contributions on the supply, such as seasonal conditions, livestock availability, export regulations, and market volatility.Appropriately, Farming Export has developed its own facility to breed and maintain selected livestock from its regional farming networks throughout Australia. Farming Export aims to continuously build new relationships with diverse farmers and local producers to expand its network throughout Australia.
Abattoir: Slaughter Floor
After livestock are selected, they are transferred to abattoirs for processing into meat. Traditionally, Australian meat production follows the pattern of slaughter, dressing, and chilling to a deep muscle temperature of 7°C prior to boning into wholesale cuts.It is appropriate to say that the majority of abattoirs operate properly within the industry, as is reflected by their strong commitment to the quality management standard and guidelines of AUS-meat, Animal Welfare, SRM, HACCP, Meat Standards Australia (MSA) and Australian Quarantine Inspection Services (AQIS).Similarly, it is also necessary to protect consumer rights. To achieve this, Farming Export closely coordinates with abattoirs throughout the production process to ensure larger compatibility and less inconsistency between the customer requirements and processing meat, such as cut shape, size, etc.
Chiller Assessment: Carcass Evaluation
After the bodies of the animals are dressed, they are chilled for 24 hours. After being chilled out, the carcasses are evaluated though grading, fat color, marbling, rib fat measurement, carcass maturity, and eye muscle area. This provides a means of describing meat characteristics and of classifying of the product prior to packaging.The carcass evaluation is an important step in delivering consistent quality to consumers. This evaluation considers the degree of tenderness, juiciness, firmness, texture, marbling, color, and flavor of meat.
Production: Boning Room
After evaluation, following the chill out, the carcasses are boned out for boneless meat and cut into several specifications if required. Different regions generally have their own consuming habits and diverse tastes, which require particular primal cut shapes, sizes, and weight.In this sense, Farming Export is constantly gaining knowledge about different regional tastes and eating habits in order to provide the most suitable primal cut and meat shape for diverse types of customer tastes.
After processing the meat, the products are packaged as per customer needs. This stage is critical for the quality and shelf life of the product. There are different packaging methods for different requirements: individually wrapped (IW), layer packed (LP), multi wrapped (MW), tray packed (TP), modified atmosphere packed (MAP), and vacuum packed (VAC).
The present position of Australia as major world meat supplier has been made possible by the successful improvement with regards to the low temperature preservation of meat. This method maintains the quality of the final product in a steady and secure way. After packing, all products are placed into cartons, they are then exposed to airflow, with temperature of minus 12 °C, from an initial 10 °C.
All freight containers for export are inspected, and sea-freighted containers are sealed under DAFF Biosecurity Australia supervision. Then, containers may not be possible to open until it reaches its destination in china. Therefore, the container and seal numbers for all beef exports are stored in the DAFF Biosecurity Australia database for the traceability purpose.If products are fresh or chilled, they are transferred by airfreight, airport-to-airport. Farming Export is able to access multiple destinations across the globe from Sydney, Brisbane, Melbourne, Adelaide, and Perth airports. Farming Export uses active temperature controlled containers. Cargo or cool dollies are used to ensure meat quality, to ensure that this highly sensitive product is not effected through transportation. Frozen products are shipped throughout the globe
All of the documents required for export, for example the Certificate Of Origin, the Quality Assurance Certificate, the DAFF certificate the Health Certificate, the bill of loading, the radiation certificate, etc., are then completed and delivered to the customer before loading. Some other specific documents are also supplied to meet country entry requirements.
Farming Export manages Customs and quarantine clearance of airfreight and sea fright in China for Chinese customers. Farming Export enables a smooth Customs clearance by keeping abreast of the relevant regulations, which assists with avoidance of any extra costs due to delays in Customs clearance or other possible problematic factors. After clearing Customs, Farming Export offers door-to-door delivery at a competitive price within the destination country.
Australian has a traceability red meat integrity system that enables the customer to identify and trace where cattle, sheep, and goats were birthed, raised, and slaughtered. Once the consignment is shipped, all packages and cartons are fully traceable after delivery. Should any product quality or integrity issues arise along the supply chain, even in the hands of end customer, the products are fully traceable, and Farming Export responds quickly to any issues.