An international method to predict the eating quality of beef

Beyond societal concerns relating to the environment, animal welfare and human health, several consumer surveys indicate that the decline in beef consumption in France is also inked to its relatively high price, which does not always reflect its eating quality¹. In the 1990s, Australia developed the Meat Standards Australia (MSA) system to assess and predict the eating quality of beef cuts reaching consumers’ plates. The system has strengthened Australia’s high-quality beef sector, improving farmers’ incomes, creating added value across the supply chain and ensuring a better alignment between price and eating quality from the consumer’s perspective. According to the 2024–2025 report, the MSA system generated 409 million Australian dollars (approximately €235 million) in additional value for the more than 13,000 Australian farmers involved.

Inspired by the Australian approach, researchers and their livestock-sector partners developed the Meat 3G system, tailored to the types of animals, rearing conditions and consumer expectations in France and across Europe. The system relies on an international database compiling information on animals, carcass characteristics and consumer sensory testing results. These data were used in modelling work for predictions of beef eating quality, namely tenderness, flavour, juiciness and overall liking. The Meat 3G system can predict the eating quality of the different beef cuts marketed for consumers (such as steak, rib and fillet) by integrating all relevant factors — from animal characteristics, rearing conditions and carcass traits (notably marbling²), to ageing duration and cooking methods.

The 3G system has been successfully evaluated in South Africa, South Korea, Japan, the United States, New Zealand and several European countries, including Ireland, Poland and the United Kingdom, where companies are exploring its use to enhance product quality. In France, the company Beauvallet is relying on this system to develop its new OR ROUGE brand for high-quality Limousin beef, contributing to improved remuneration for farmers. Worldwide, economic analyses show that the Meat 3G system generates added value of between €0.10 and €0.55 per kilogram of boneless beef for farmers. By enabling more accurate classification of meat, the system reduces economic losses and strengthens the competitiveness of the sector.

The development and wider deployment of the system are currently overseen by the International Meat 3G Foundation, established in Poland in 2017 and operating with the support of INRAE, together with the French company Birkenwood Europe, founded in 2021. Building on the 3G system, the United Nations Economic Commission for Europe (UNECE) has issued new recommendations on beef eating quality.

“The 3G system creates genuine added value in the beef sector, benefiting consumers, farmers and retailers alike. Consumers are guaranteed consistent quality, retailers gain additional value, and farmers are better remunerated.” — Jean-François Hocquette, Research Director, INRAE.

1 Liu J., Chriki S., Kombolo M. et al. (2023). Consumer perception of the challenges facing livestock production and meat consumption. Meat Science, 200, 109144. https://doi.org/10.1016/j.meatsci.2023.109144 

Marette, S. (2020). Quels choix pour les consommateurs dans un contexte de fort questionnement sur la durabilité de la viande ? (What choices for consumers in a context of growing concerns about the sustainability of meat?, in French). In S. Chriki, M.-P. Ellies-Oury, & J.-F. Hocquette (eds.), L’élevage pour l’agroécologie et une alimentation durable (Livestock farming for agroecology and sustainable food, in French). Éditions France Agricole, pp. 263–276.

2 Marbling describes the amount of intramuscular fat distributed within a cut of meat. Higher marbling generally results in greater tenderness, a more melt-in-the-mouth texture and enhanced flavour.

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