On April 13, the Ministry of Food, Agriculture and Light Industry presented the results of a comprehensive study assessing the quality of Mongolian pasture-raised livestock meat, establishing a science-based grading and pricing system.

The study, implemented under the European Union-funded STREAM+ Project, was conducted in collaboration with the Mongolian Meat Association and the School of Veterinary Medicine at the Mongolian University of Life Sciences. It analyzed carcasses of cattle, horses, sheep and goats to determine key quality indicators.

Researchers evaluated meat, fat and bone ratios, overall meat yield, and other factors influencing quality. Findings revealed that the average carcass yield ranges between 60 and 70 percent. The study identified carcass weight, fat distribution (marbling) and muscle development as the primary determinants of meat quality.

Based on these results, a three-tier meat grading model, namely A, B and C, tailored to the country’s unique pastoral conditions was developed. Experts emphasized that while international grading systems provide useful benchmarks, they cannot be directly applied to Mongolia. Instead, a locally adapted methodology that reflects the nation’s traditional nomadic livestock practices is essential. Officials highlighted that the study lays the groundwork for scientifically evaluating pasture-raised meat, improving national standards, and introducing a quality-based pricing system in the meat industry.

Traditional pastoralism was also underscored as a key strength. Livestock graze freely across diverse natural pastures, feeding on a wide range of grasses and plants. This environmentally sustainable system supports animal welfare and contributes to the distinct quality of Mongolian meat. The initiative is expected to enhance the competitiveness of Mongolian meat products in both domestic and international markets while preserving the country’s pastoral heritage. 

Published Date:2026-04-16