FAQ

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• Where does the meat come from?

    

  A: All meat sold at AGm is produced in Australia. The majority of our beef is sourced from QLD and northern NSW but we may, from time to time, utilise producers as diverse as King Island and WA, depending on product availability and quality. 

  Likewise, the other products offered for sale come from the same suppliers, lamb from the southern highlands for example. This helps maintain consistency of quality and price. From time to time however, suppliers may change due to seasonal variations or other natural circumstances such as flooding.

   

• What is Wagyu?

   

   

  

  A: Originally a Japanese breed of cattle, Wagyu was introduced into Australia in the 1990s. The breed (which can be crossed with Angus cattle) is fed on a controlled corn and barley diet. The result of this careful feeding and breeding is a high quality, extremely tender meat with a unique marbled texture. Wagyu beef is featured on the menu of top Sydney and international restaurants.

   

• Why is AGM so cheap for the quality of meat it provides?

  A: Our buyers deal directly with the producers or abattoirs where possible, cutting out the wholesale middleman. This way we can buy our meat for less and pass the savings on to the consumer. You will be pleasantly suprised by the price we charge for the fine quality meat we provide.

• What is moisture infused (MI) pork?

  

  A: Moisture Infusion (MI) is an Australian Pork innovation designed to further improve the quality of premium domestic pork. The process infuses fresh pork with mixture of sodium and water in order to enhance the flavour, juiciness and tenderness of the product, as well as ensuring a longer shelf life. Nutritionally MI pork is comparable with lean pork, however it does contain increased levels of sodium and phosphate and as such is considered a “moderate sodium” food. MI Pork will remain moist and tender even if overcooked, but chefs will need to keep the pre-existing sodium levels in mind during preparation.

• What is MSA?

  

  A: The MSA (Meat Standards Australia) trademark is a sign of quality Australian beef and lamb, and is strictly controlled by Meat & Livestock Australia. To qualify for the MSA seal of approval both producers and processors must comply with an exacting set of guidelines (see below). Under MSA tenderness, juiciness and flavour are guaranteed providing the meat is stored and prepared as recommended.

  MSA Guidelines oversee:

  Breed content

  Feeding Environment – such as access to grain and pasture

  Strict herd separation and age identification

  Humane slaughter and transport processes - procedure must be distress-free

  Standardised Processing/Packaging/Certification

• What is vacuum packed meat and its benefits?

  A: Vacuum packed meat has had the oxygen removed at the time of packaging. This form of packaging allows meat to be refrigerated for longer and avoids freezer burn whilst still retaining freshness, flavour and tenderness. Meat will continue to age within the packaging, enhancing both aroma and flavour on opening. Due to the lack of oxygen the meat will be slightly darker in colour and may have a slight odour on opening, however both these symptoms will dissipate after approximately 5 minutes, and does not affect its eating quality in any way.