About Us

One of our earliest and most significant achievements was establishing comprehensive meat quality standards that account for key factors such as marbling, tenderness, and aging processes. Widely adopted across the meat industry, these standards support producers in consistently meeting consumer expectations for quality. The Foundation has also played a vital role in refining grading systems, enhancing their reliability and focus on consumer satisfaction.

We have supported cutting-edge research on the factors influencing meat tenderness, including muscle biology, carcase suspension, genomic and hormonal interactions, post-slaughter handling, packaging systems and aging techniques. This research has provided valuable insights that have led to the optimization of processes such as dry aging and wet aging, which significantly enhance the tenderness and flavour of beef and other meats.

To ensure that meat quality standards align with consumer preferences, we have implemented extensive sensory testing programs. These programs involve untrained consumer panels from different regions and demographics, providing feedback on the tenderness, juiciness, flavour and overall liking and the relative importance of each of various meat cuts and their interaction with cooking method and ageing. This data has been instrumental in refining quality standards and guiding meat producers in improving their products. The demographic data, currently available from over 200,000 consumers from 12 countries over a 30-year period also enables standards to be adjusted to suit specific consumer locations and livestock production systems.

We work closely with meat producers, processors, and retailers to maintain quality control throughout the supply chain. By establishing guidelines for handling, packaging, and storage, the Foundation has reduced variability in meat quality, ensuring that consumers receive guaranteed eating quality meat products.

We strongly advocate for meat aging techniques, focusing on educating producers and consumers about the benefits of both dry and wet aging, the interaction of many factors from suspension to retail packaging, and the very different individual muscle ageing effect. We describe the eating quality of individual meal portions, not a vague “all of carcase” grade. Our research has demonstrated that controlled aging not only enhances tenderness but also enriches the flavour profile of meat, making it a preferred method for premium cuts.

We have launched several training programs designed to enhance the skills of butchers, chefs, and meat industry professionals in assessing and improving meat quality. These programs emphasize the significance of proper handling techniques, effective cutting methods, and the selection of high-quality meat cuts based on established grading standards.

One of our key successes has been the promotion of eating quality standards on a global scale. Through partnerships with international meat associations and research institutions, the Foundation has standardized quality criteria across borders, ensuring that consumers worldwide can enjoy meat that meets the same high standards.

We are at the forefront of research on how marbling (intramuscular fat) contributes to the flavour and juiciness of meat. By identifying the ideal balance of fat and lean tissue, the Foundation helps producers target specific quality attributes that enhance the eating experience of meat.

While our primary focus is on eating quality, we also recognize the importance of sustainable practices in the production process. By collaborating with UNECE and meat producers who prioritise animal welfare, environmental stewardship and ethical farming practices, the Foundation ensures that high-quality guaranteed eating quality meat is produced responsibly and sustainably. We also have active engagement in researching livestock stress though long distance transportation to improve welfare and identify best practice to minimise and recover.

To help consumers easily identify high-quality meat, we have developed certification and labelling programs. These initiatives highlight meat products that meet the Foundation’s stringent quality standards, empowering consumers to make informed choices when purchasing meat.