IN MARKET GROWING DEMAND Sheepmeat getting better with age Australia is set to be ‘ahead Finding a market for older sheep “In August, I attended a dry ageing of the game’ when it comes WA DPIRD senior research officer Dr workshop at the International Congress to dry ageing sheepmeat, Robin Jacob said the potential for dry of Meat Science and Technology, following the completion of a ageing to provide a high-value market hosted by the University of Melbourne, project undertaken by MLA Donor for older Merino sheep was the impetus with participants from the US, Korea, Company( C) behind his department’s involvement in Japan, Germany, New Zealand, Thailand, patershp the project. Russia and Australia. with WA’s Department of Primary Industries and Regional “WA is quite dependent on the Merino “The workshop showed there is no Development (DPIRD). breed – 80% of ewes in WA are Merino standard dry ageing process even and we produce more hogget and within countries, and there was no With the dry-aged beef trend showing mutton, proportionately, than the rest ofsingle definition of what is dry ageing.” no signs of waning among high-end the country,” Robin said. Long said it was important that MLA diners around the world, MLA is “We were interested in this project for and WA DPIRD had worked with finalising a project to extend dry meat scientists, dry ageing industry ageing’s benefits to sheepmeat. its potential to provide a value-add opportunity for these older animals.” participants and state regulators to MLA Meat Access Science and produce the guidelines. Technology Project Manager Long At the time of writing, final results from Huynh said the project with WA MSA sensory panel testing of lamb “They will be an accepted resource for DPIRD built on earlier pilot and and mutton, dry aged under different both the regulators and the producers proof-of-concept work by MLA and protocols (7, 14, 21, 28 and 35 days), hadof dry-aged meat to ensure we have South Australian Cattle Co. yet to be analysed. a safe, quality product for consumers,” “Other results from the project have he said. ■ “Dry ageing is a well-established technique used more traditionally in been promising,” Robin said. Long Huynh beef, and there was little technical “There has been good market insights T: 02 9463 9164 or financial information specific to work showing potential for dry-aged E: lhuynh@mla.com.au sheepmeat for dry ageing,” Long said. mutton in international markets, and “This project aimed to increase the scalewe’ve had some good sessions with of dry-aged sheepmeat production chefs who have worked up great dishes RESEARCH IN in Australia to a commercially viable with the product. REVIEW level by defining potential market “The last part of the project will be to opportunities and optimal processing finish the eating quality work and then PROJECT NAME protocols, and improving awareness of do a cost–benefit analysis to determine Dry ageing Australian sheepmeat appropriate regulations. the economics of the process.” for potential markets, technical guidelines and financial benefits “Dry ageing is a growing trend and we Robin sees dry-aged mutton filling want to make sure it’s done safely and a niche market at this stage, but says RESEARCH ORGANISATIONS consistently. It’s important that, just likethere is always potential for it to University of New England, dry-aged beef, our sheep industry gains become more mainstream. University of Melbourne, Norlane any potential value from dry ageing.” Trading P/L, M&S food consultant “Look at the dry-aged beef industry – in Long said pilot projects confirmed the US, it’s worth over $10 billion, so thatFUNDING ORGANISATIONS consumer acceptance and a willingness has gone quite mainstream,” he said. MDC, WA Department of to pay premium prices for dry-aged Primary Industries and Regional sheepmeat in high-end restaurants in Standing out with a Development Perth, Adelaide and Melbourne. standardised process According to Long, the production GOAL The latest project had several of guidelines for dry ageing beef Transform the scale of dry-aged components: and sheepmeat will further underpin sheepmeat production in Australia • determining the ideal dry ageing time Australia’s reputation as a ‘safe’ supplierto a commercially viable level and conditions for sheepmeat of red meat, and create a point of BUDGET • biochemical research into the science difference in export markets. $311,300 • production of dry ageing guidelines • cost–benefit analysis “The fact we’re even doing this work and DURATION • workshops to share findings and publishing data on dry ageing is putting May 2017 – March 2019 connect interested industry members. us ahead of the game,” Long said. Results will be available later this year. 42