SAFEMEAT promotes best practice management systems and implements strategies for the safe and hygienic production of red meat in Australia.

As part of its role, SAFEMEAT provides direction and advice on a number of key issues that can impact meat safety, including:

  • Integrity

    A number of stringent standards and systems exist along the entire red meat supply chain which focus on maintaining the integrity of the product from the farm and feedlot, to the saleyard, during transportation as well as through to processing and distribution.

    These programs are independently audited and SAFEMEAT is advised of overall compliance. With systems as diverse as Livestock Production Assurance (LPA), National Saleyard Quality Assurance (NSQA) and the Department of Agricultre Health Certificate, customers are guaranteed that the integrity of the red meat product they purchase has been protected throughout the supply chain, from place of birth to point of export. Read more >
  • Traceability

    The Australian red meat and livestock industry has implemented a number of measures to guarantee traceability from place of birth to final export container.

    Australia is globally recognised as having the capacity to meet increasingly stringent traceability demands from domestic and international customers, with the National Livestock Identification System (NLIS) forming the foundation of Australia’s traceability success. Read more >
  • Diseases

    Australia has a widely recognised disease-free status and is regarded as having a ‘negligible’ Transmissible Spongiform Encephalopathy (TSE) risk status (the highest status) and being free from Foot and Mouth Disease (FMD).

    Thorough contingency plans are in place should an Emergency Animal Disease (EAD) incident occur in Australia. These plans enable quick and effective control and management of any emergency disease outbreak. 

    SAFEMEAT keeps a watching brief and provides advice on international and domestic developments regarding zoonotic animal diseases that may impact Australia’s red meat and livestock industries.
    Read more >
  • Chemical residues

    Australia’s red meat markets demand that Australian products be free of unacceptable chemical residues. Australia’s ability to meet these demanding standards underpins its excellent agricultural and food safety reputation.

    Adherence to regularly reviewed and closely monitored Withholding Periods (WHP), Export Slaughter Intervals (ESI) and Export Grazing Intervals (EGI) provide the foundation for Australia’s reputation for minimal chemical residues in red meat.

    Other Australian government programs such as the National Residue Survey (NRS) randomly monitor residue levels in agricultural products and meat producing animals to ensure products remain within internationally acceptable limits. Read more >
  • Pathogens

    The Australian red meat and livestock industry and the Department of Agriculture conduct regular pathogen assessment and monitoring programs to protect Australia’s global reputation as a source of safe, quality red meat.

    The Generic E.coli and Salmonella Monitoring Program is a national program involving microbiological monitoring of carcase surfaces and is an example of Australia’s dedication to ensuring its red meat products are hygienic and safe. Read more >

Did You Know...

Australia holds a disease free status for FMD and TSE (BSE or 'mad-cows' disease and Scrapie)

The Australian red meat industry works closely with state and federal government agencies to ensure Australia’s meat safety systems remain world class.

Australian red meat —
Safe, healthy and delicious.

Find out more