Auditing the Quality Mark

• The Quality Mark programme involves producers, processors, wholesalers, retailers and marketers.
•  To ensure the success of the Quality Mark, regular auditing is undertaken at all points to ensure standards are being met.
• Processors and independent wholesalers are audited on average four times a year and retailers are audited a minimum of twice a year. Product tenderness is audited at point of sale (retail).

The Beef and Lamb Quality Mark: Bringing it all together

The New Zealand Beef and Lamb Quality Mark provides New Zealand domestic consumers with a comprehensive programme that ensures beef and lamb complies with quality standards at every stage from entering the processing plant through to retail sale.

Shoppers can look for the Quality Mark sticker to identify product which has earned the Mark. Among other things, it shows the meat has been processed in a way to ensure tenderness.