Changes to the Meat Standards Australia model are on track, with the first processors set to make the switch in about a month.
The shake-up of the Meat Standards Australia model will include changes that will see hump height being used as a direct predictor of eating quality, an increased number of cut-by-cook options and new myMSA features.
Processors must make the change to the new model by September, with individual producers to be affected once their processor has made the switch.
MSA program manager Sarah Strachan said they were currently working with different processors to help them make the change and the new model will hopefully be in effect in the next four to six weeks.
"The processors will be the first to make the change," she said.
"We have more than 40 different abattoirs using MSA grading... they haven't started changing yet but as soon as the processors start transitioning, changes will flow onto the producers."
Where in the past only producers who made the MSA grade received data on their cattle, now they will be able to access an opportunity index, giving a guide on a carcase's potential value if they addressed their non-compliance.
Ms Strachan said the new model would provide better opportunities for producers to receive feedback on their meat.
"I think it will put into some kind of perspective on what are the 'bang for buck" areas they can focus on to make their cattle more likely to be compliant," she said.
The number of cut-by-cook combinations will also increase from 169 to 275, including methods like sous-vide and combi-oven roasting to keep up with food trends.
International cooking styles such as Korean barbecue and shabu-shabu, a Japanese hotpot dish using thinly sliced meat, have also been taken into consideration.
"More and more MSA-graded beef is being exported out of Australia," Ms Strachan said.
"When we say something is going to grill well, what that means here for our Australian customers and internationally may be different.
"But probably the most interesting part about it is customers around the world don't differ much.
"They all have firm ideas in terms of quality and what they are willing to accept."