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4-STAR PREMIUM
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Approval Critical Control Points:
Feedlot
Breed, Gender, Diet, Production method, Feeding period, Stress, Feed efficiency technology
Abbatoir
Age, Stress, Weight, pH control, Hanging method, Cooling process, Fat, Conformation, Marbling, Meat colour, pH/Temp for Warm, Intermediate, and Cold Carcass
Consumer
Aging, Cut, Cooking method, Shear Force, Expecting Eating Quality Score and Category
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Approval Critical Control Points:
Feedlot
Breed, Gender, Diet, Production method, Feeding period, Stress, Feed efficiency technology
Abbatoir
Age, Stress, Weight, pH control, Hanging method, Cooling process, Fat, Conformation, Marbling, Meat colour, pH/Temp for Warm, Intermediate, and Cold Carcass
Consumer
Aging, Cut, Cooking method, Shear Force, Expecting Eating Quality Score and Category
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Sustainability
Economic, environmental, and social sustainability attributes.
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Beef Quality
Factors influencing beef quality.
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Sensory Beef Quality
Sensory beef quality methodology.
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Consumer Willingness to Pay
Willingness to pay for higher beef quality.
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Our Story
The Sernick value chain history.
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The Bonsmara
The breed for all reasons.
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Our Abattoir
Converting Bonsmara into a BEEF eating experience
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SerDev
Sernick emerging farmer and value chain development.
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