How to Talk Meat: 10 Terms Every Wholesale Buyer Should Know

Ordering meat wholesale isn’t always as simple as ticking boxes. Whether you're running a café, restaurant or butchery, you’ll often hear terms that sound more like butcher slang than business. But knowing the language can save you money, avoid surprises, and get you exactly what you need.

Here are 10 essential meat industry terms every Aussie wholesale buyer should know — no fluff, no filler.

1. Trim Spec

Refers to how much fat/sinew is removed from a cut.

• Full trim = leaner, cleaner (more prep done for you).

• Untrimmed = cheaper per kg, more prep required.

2. Primal Cut

Large section of the animal — e.g. chuck, loin, leg — before it's broken into smaller cuts. Often sold in bulk for butchers and chefs to portion themselves.

3. Portion Cut

A ready-to-cook, individual cut — like a 200g scotch fillet or 150g schnitzel. Saves labour, ensures consistency, especially helpful in commercial kitchens.

4. Yield

How much usable meat you get from a cut after trimming or cooking. Vital for pricing and portion control.

5. Wet-Aged vs. Dry-Aged

• Wet-aged: vacuum-sealed, tenderised over time in its own juices.

• Dry-aged: hung in climate-controlled rooms for deeper flavour and texture.

6. IQF (Individually Quick Frozen)

Each item (like a chicken breast or burger patty) is frozen separately — not in a block. Great for portion control and convenience.

7. Bone-In / Boneless

Straightforward — but always check which one you’re ordering. Bone-in cuts can impact cook times, presentation, and portion yields.

8. MSA Graded (Meat Standards Australia)

A quality assurance system that scores beef and lamb for tenderness, juiciness, and flavour based on scientific testing. Highly regarded in Australia.

9. Marble Score (MS)

Refers to intramuscular fat in beef — especially Wagyu. Higher scores (MS6–9+) = more marbling, tenderness and premium pricing.

10. Cryovac

A type of vacuum-sealed packaging often used for wholesale meat. Extends shelf life and keeps product fresh during transit.

Don’t hesitate to ask us to explain specs or offer recommendations. We will always speak your language — or help you learn it. Get in touch for tailored support.