Beef Offal

Beef offal comprises edible internal organs of bovine animals, excluding tongues and livers, and is typically traded in frozen form. It is classified as a raw by‑product and is highly perishable, requiring frozen storage to maintain quality. The commodity is identified under HS code 020629 for frozen edible offal.

Prices, specifications and international trade for beef offal under HS 020629.

Beef Offal Price

$3,281USD/t

Published reference · Jul 1, 2026

Beef Offal Historical Unit Values

Beef offal is quoted in USD/t at AUS. Historical customs values may differ from the headline reference.

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Beef Offal Exports and Imports

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Australia led reported beef offal exports in 2025, at $493M.

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Beef Offal Specifications and Quality

Beef offal grading factors include Freshness, Moisture content, and Microbial load.

Grading Factors

Quality assessment for beef offal considers Freshness, Moisture content, and Microbial load.

  • Freshness

    Assessed by color, odor and temperature at receipt; fresh offal should be bright red to pink and free of off‑odors.

  • Moisture content

    Measured as a percentage of total weight; typical moisture range for frozen bovine offal is 55‑70%.

  • Microbial load

    Total viable count and specific pathogens (e.g., Salmonella, E. coli) are tested to ensure compliance with food safety standards.

  • Physical integrity

    Offal should be free of excessive tears, bruises or foreign material.

Typical Specification Ranges

Beef offal specifications record moisture, ph, temperature on arrival. These are typical ranges, not guarantees for an individual lot.

Moisture55–70 %
PH5.80–6.50
Temperature on arrival-18–-15 °C

Common Defects

Recorded defects for beef offal include Excessive discoloration, Off‑odors, and Physical damage.

  • Excessive discoloration

    Offal showing brown or gray coloration beyond normal limits, indicating oxidation or spoilage.

  • Off‑odors

    Presence of sour, putrid or otherwise abnormal smells, signifying microbial deterioration.

  • Physical damage

    Tears, bruises, or broken membranes that compromise product integrity.

Certifications

Certifications documented for beef offal include HACCP, ISO 22000, and BRC Global Standard. Their applicability depends on the individual product and shipment.

  • HACCP

    Hazard Analysis and Critical Control Points certification for food safety management.

  • ISO 22000

    International standard for food safety management systems.

  • BRC Global Standard

    British Retail Consortium certification for meat and poultry processing.

Beef Offal Facts and HS Code

Beef offal belongs to cattle and beef within protein and dairy. Its customs classification covers HS 020629.

Beef Offal HS Code

Product typeRaw
FormFrozen
Position in the chainBy product
CategoryCattle and beef — Protein and dairy
HS codes020629
Quoted inUSD/t
Reference locationAUS

Production & Handling

Beef offal storage guidance: Store frozen

Production and Storage

PerishabilityHigh
Temperature regimeFrozen
Storage conditionsStore frozen
Processing steps
  1. On‑farm rearing and feeding
  2. Transport to slaughter facilities
  3. Lairage and holding before slaughter
  4. Stunning and slaughter
  5. Offal removal and initial cleaning
  6. Further processing (e.g., trimming, portioning)
  7. Packaging (often frozen)
  8. Distribution to retail or food service

Packaging

Typical beef offal packaging includes Frozen bulk bags and Vacuum‑sealed cartons.

  • Frozen bulk bags

    Large polyethylene or polypropylene bags, typically 500 kg to 1 t, sealed and kept at -18 °C or lower.

  • Vacuum‑sealed cartons

    Smaller units (10‑50 kg) vacuum‑packed in food‑grade film to limit freezer burn.

Uses & Risks

Beef offal is used in Food products.

End Uses

  • Food products

    Used as edible off‑cuts in processed meat products, soups, stews and specialty dishes

Uses and Related Commodities

Downstream industriesMeat processing, Food service, Frozen food manufacturers

Sourcing risks

RiskMitigation
Bovine spongiform encephalopathy (BSE) prions
DiseaseHigh

Certain offal tissues can harbor prions that cause BSE, which can be transmitted to humans as variant Creutzfeldt‑Jakob disease if consumed.

Exclude high‑risk tissues from the food chain and follow regulatory bans on specified risk materials.
Contagious bovine pleuropneumonia (CBPP)
DiseaseHigh

CBPP is a highly contagious bacterial disease of cattle that can affect the health of animals whose offal may be processed, leading to potential loss of usable offal and restrictions on trade from affected regions.

Implement strict veterinary surveillance, require health certification for cattle and offal shipments, and enforce quarantine measures in outbreak zones.
Pathogenic bacteria contamination
Food safetyHigh

Improper handling or inadequate cooking can allow bacteria such as E. coli or Salmonella to survive in beef offal, posing serious foodborne illness risk.

Implement strict hygiene, rapid cooling, and ensure thorough cooking to internal temperatures that kill pathogens.
Pathogen contamination
Food safetyMedium

Offal can harbor pathogens if sourced from diseased or improperly handled animals, posing food safety risks.

Apply rigorous ante‑mortem and post‑mortem inspections, enforce hygiene standards in slaughterhouses, and conduct microbial testing of offal batches.
Cold‑chain integrity
LogisticsMedium

Beef offal is typically frozen; breaks in the cold chain can lead to spoilage and quality degradation.

Maintain continuous temperature monitoring, use insulated transport containers, and adhere to rapid loading/unloading protocols.
Temperature abuse during transport
LogisticsMedium

Beef offal is highly perishable; insufficient refrigeration during shipping can lead to rapid microbial growth and spoilage.

Maintain cold chain with validated refrigerated transport and monitor temperature throughout the journey.

Beef Offal Questions

What parts are included in beef offal and how is it typically handled?
Beef offal comprises edible organs other than tongues and livers, such as heart, kidneys, tripe, and spleen, and is commonly traded frozen. The commodity is graded by size, moisture content, and cleanliness, with standard packaging in bulk bags or cartons to protect against contamination. Handling requires rapid chilling after slaughter to maintain quality and prevent microbial growth, and transport is performed in refrigerated containers at temperatures below 0 °C. These practices are outlined in FAO guidelines for beef processing.