In this special informational episode of The Angus Table, host Scott Wright sits down with Ben Robinson from AusMeat to explain the significant changes to Angus breed content labelling standards released in 2026.

Ben provides essential context on AusMeat's role as custodian of Australian export meat standards, how the Label and Standards Committee operates with industry peak councils, and why trade descriptions must be accurate and unambiguous under legislation.

They discuss the evolution from the original 75% minimum standard to the new three-tier framework: Angus 50/F1/Composite (50% genetic content), Angus 75/F2/Angus (traditional 75% standard), and Pure Angus/Angus 100/Black Angus (100% genetic content).

Ben explains how most international markets accept 50% (matching US CAB requirements), why this creates opportunities for F1 breeders while maintaining premium positioning for higher content animals, the importance of accurate NVD declarations, and how DNA breed content testing may provide objective verification in the medium term.

So pull up a chair at the Angus Table for essential regulatory information affecting every Angus producer in Australia.

Key topics covered:

1. How AusMeat operates as industry-owned (MLA and AMPC), not-for-profit third party certification body auditing 60+ programs and the role of Australian Meat Industry Language and Standards Committee with peak councils
2. Why you cannot export meat from Australia unless it comes from AusMeat accredited facility
3. The legislation requirement of accurate and unambiguous trade descriptions across the entire supply chain
4. The origins of Angus labelling around 2006-2008 when McDonald's McAngus burger drove integrity requirements
5. Why Australia set the bar high at 75% minimum genetic content when most international markets accepted 50%
6. How two and a half years of industry consultation balanced production sector and processing sector needs
7. The new three-tier framework: Angus 50/F1/Composite (50%), Angus 75/F2/Angus (75%), Pure Angus/Angus 100/Black Angus (100%)
8. The two verification pathways for 50% genetic content—phenotypic criteria or on-farm traceability program
9. The importance of accurate NVD declarations: Angus 50 or Angus F1 for 50% animals, Angus for 75%+ animals
10. Why quality specifications (eating quality, marbling, MSA) are commercial decisions by processors separate from breed content
11. Other breed frameworks (Wagyu, Hereford, Shorthorn, Santa Gertrudis) and the development of a Red Angus framework (though it’s not released yet)
12. The difference between AusMeat's export/domestic accreditation (box level) and state food authority regulation (retail/restaurant level)
13. The importance of maintaining Australian product trust and reputation with international partners through integrity
14. Ben's role as UN Economic Commission for Europe Meat Standards Group chairman working to reduce trade barriers globally

Pull quotes:

"You cannot export meat out of Australia unless it comes out of an AusMeat accredited export processing facility. We're custodians of the AusMeat National Accreditation Standards. Within those standards, that outlines all trade description requirements—all elements you see on a box of beef that describe what is in the box."

"You can trace Angus claims back to 2006-2007. Around 2008 when McDonald's released the McAngus burger, McDonald's through their quality programs drove the need to ensure the meat they were purchasing was underpinned—it was true and correct. That's when foundation was developed."

"Australia set minimum standard of 75% genetic criteria for Angus animals to be deemed Angus. When you look around the globe at other countries that had criteria for Angus, most were set at actually 50%. The majority still sit at that today. Australia set the bar high..and we hang our hat on that on the international market."

"The initial approach was 'we want to pack a 50% Angus product and call it Angus.' When we cast our lens over it, we rejected that because it didn't pass the pub test. That instigated a deeper dive into what it meant from a trade descriptive perspective both domestically and scanning all our export partners."

"The status quo remains for the traditional Angus box—minimum criteria 75% genetics. What we've done is introduce the ability to take a 50% Angus animal and label that as either Angus 50, Angus F1, or Angus Composite. Should you choose to pack 50% genetic animal. ”

"My job is trying to get more people around the globe to eat red meat. If we can make Australia's job of accessing markets a little bit easier, that's my job. Being chair at the [Meat Standards Group for the UN Economic Commission for Europe] involves hell of a lot of work…but we're keeping that committee alive in the best interest of getting more people eating red meat."

Relevant links mentioned in the episode:

1. AusMeat website: www.ausmeat.com.au
2. Livestock Production Assurance (LPA) program https://www.integritysystems.com.au/on-farm-assurance/livestock-product-assurance/
3. National Feedlot Accreditation Scheme https://www.ausmeat.com.au/services/list/livestock/nfas/
4. United Nations Economic Commission for Europe (UNECE): https://unece.org/trade/wp7/Meat-Standards

Contact details:

This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/

+Follow Angus Australia on + Facebook + Instagram + X + LinkedIn +

+Follow Angus Youth Australia on + Facebook + Instagram + X +

CREDITS:

Host: Scott Wright, CEO. Get in touch via email [email protected]

Producer: Mel Strasburg [email protected]

Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au