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Consolidated Meat Group exports safe, high-quality beef to markets all over the world. As we increase production, we need to position larger volumes of product on the world's markets. This is done through development of new markets, increasing market share of existing markets, and further processing products to satisfy specific customer requirements. |
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Consolidated Meat Group emphasises market-focused strategy. We aspire to be the preferred supplier of products to all our customers, irrespective of size or country. This is achieved through continuing expenditure on high-tech solutions and training to provide a solid base for our marketing strategy. CMG has the largest Marketing Department of any Australian beef processor. This enables us to assess a market, its drivers, and the customer before determining which product, pricing, positioning, and promotion strategies to embark upon. CMG has developed unique capabilities under the customer-focused strategy: |
| quality and Safety assured, underpinned by ISO 9000-based programs; | |
| natural / organic products; | |
| price competitiveness; | |
| customer-focused processing, packaging and delivery; | |
| point of contact relationships; | |
| professional sales team with backup to support those relationships; | |
| consistency of products, points of contact and delivery times; | |
| backup capabilities to rectify any problems. |
| TANCRED (STANDARD) |
| Chilled | Frozen |
| Export | Domestic | Export | Domestic |
| Grassfed | Yes | Yes | : | Yes | Yes |
| Grainfed | N/A | N/A | : | N/A | N/A |
| Sex (Ausmeat) | Ox,S,A,B | S,Beef | : | Ox,S,A,B | S,Beef |
| Carcase Weight Range (Kg) | All | All | : | All | All |
| Fat Depth (mm) | All | All | : | All | All |
| Dentition | 0-8 | 0-8 | : | 0-8 | 0-8 |
| Meat Colour | NDM | NDM | : | N/A | N/A |
| Fat Colour | NYF | NYF | : | N/A | N/A |
| Marbling | N/A | N/A | : | N/A | N/A |
| Butt Shape | A-D | A-D | : | A-D | A-D |
| Bruising | Nil | Nil | : | Nil | Nil |
| Eye Muscle Area (cm2) | N/A | N/A | : | N/A | N/A |
| LAKES CREEK (PREMIER) |
| Chilled | Chilled | Frozen | Frozen |
| Export | Domestic | Export | Domestic |
| . | YG | Premier Grass | 100 Day GF | 200 Day GF | : | Elite | 60-70 Day GF | : | 100 Day GF | 200 Day GF | : | Elite | 60-70 Day GF |
| Grassfed | Yes | Yes | N/A | N/A | : | Yes | N/A | : | N/A | N/A | : | Yes | N/A |
| Grainfed | N/A | N/A | Yes | Yes | : | N/A | Yes | : | Yes | Yes | : | N/A | Yes |
| Sex (Ausmeat) | YG,YP | Ox | Ox | YP | : | YG,YP | YG,YP | : | Ox | YP | : | YG,YP | YG,YP |
| Carcase Weight Range (Kg) | 180-280 | 320-380 | 300-400 | 350-450 | : | 180-280 | 180-280 | : | 300-400 | 350-450 | : | 180-280 | 180-280 |
| Fat Depth (mm) | 5-12 | 10-28 | 10+ | 10+ | : | 5-12 | 5-12 | : | 10+ | 10+ | : | 5-12 | 5-12 |
| Dentition | 0-2 | 0-4 | 0-6 | 0-4 | : | 0-2 | 0-2 | : | 0-6 | 0-4 | : | 0-4 | 0-4 |
| Meat Colour | NDM | 1B-3 | 1A-2 | 1A-2 | : | NDM | NDM | : | 1A-2 | 1A-2 | : | NDM | NDM |
| Fat Colour | NYF | 0-4 | 0-3 | 0-3 | : | NYF | NYF | : | 0-3 | 0-3 | : | NYF | NYF |
| Marbling | N/A | N/A | N/A | 2+ | : | N/A | N/A | : | N/A | 2+ | : | N/A | N/A |
| Butt Shape | A-C | A-C | A-C | A-B | : | A-C | A-C | : | A-C | A-B | : | A-C | A-C |
| Bruising | Nil | Nil | Nil | Nil | : | Nil | Nil | : | Nil | Nil | : | Nil | Nil |
| Eye Muscle Area (cm2) | N/A | 68 | 68 | 68 | : | N/A | N/A | : | 68 | 68 | : | N/A | N/A |
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OPEN RANGE (NATURAL/ORGANIC) |
| Chilled | Chilled | Frozen | Frozen |
| Export | Domestic | Export | Domestic |
| . | Natural | Organic | : | Natural | Organic | : | Natural | Organic | : | Natural | Organic |
| Grassfed | Yes | Yes | : | Yes | Yes | : | Yes | Yes | : | Yes | Yes |
| Grainfed | N/A | N/A | : | N/A | N/A | : | N/A | N/A | : | N/A | N/A |
| Sex (Ausmeat) | PRS | PRS | : | YG | YG | : | PRS | PRS | : | YG | YG |
| Carcase Weight Range (Kg) | 280-400 | 280-400 | : | 180-280 | 180-280 | : | 280-400 | 280-400 | : | 180-280 | 180-280 |
| Fat Depth (mm) | 10-28 | 10-28 | : | 5-12 | 5-12 | : | 10-28 | 10-28 | : | 5-12 | 5-12 |
| Dentition | 0-6 | 0-6 | : | 0-2 | 0-2 | : | 0-6 | 0-6 | : | 0-2 | 0-2 |
| Meat Colour | 1B-3 | 1B-3 | : | 1B-3 | 1B-3 | : | 1B-3 | 1B-3 | : | 1B-3 | 1B-3 |
| Fat Colour | 0-4 | 0-4 | : | 0-4 | 0-4 | : | 0-4 | 0-4 | : | 0-4 | 0-4 |
| Marbling | N/A | N/A | : | N/A | N/A | : | N/A | N/A | : | N/A | N/A |
| Butt Shape | A-C | A-C | : | A-C | A-C | : | A-C | A-C | : | A-C | A-C |
| Bruising | Nil | Nil | : | Nil | Nil | : | Nil | Nil | : | Nil | Nil |
| Eye Muscle Area (cm2) | 68 | 68 | : | N/A | N/A | : | N/A | N/A | : | N/A | N/A |
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To ensure only high quality and safe products reach our customers, all of our facilities are operated under ISO 9000-based QA Programs. All product is processed according to the national AUSMEAT ( Aus-Meat Limited ) guidelines. All product is approved by the Australian Quarantine Inspection Service (AQIS) before leaving the plant. The Hazard Analysis Critical Control Points (HACCP) procedures are in place to ensure prompt and decisive action if and when issues occur. With an ongoing commitment to safety and quality, each plant employs industry-trained and accredited quality assurance personnel. These people continually monitor and upgrade our systems to ensure CMG is at the forefront of the Australian beef industry. |
| USDA, EU, MK, BFA Organic Certification. | |
| The National Association of Testing Authorities (NATA) certification allows us to conduct micro-biological testing on-site to ensure immediate identification of potential hazards. |