The Global Red Meat Standard is a scheme customised to the specific requirements of the red meat industry rather than having a broad and general focus. The Global Red Meat Standard was first published in 2006.
The GRMS is a standard specifically developed for the processes of slaughtering, cutting, deboning and sales of red meat and meat products. In contrast to other more generic food industry quality schemes, the GRMS has been tailored to the specific requirements that apply to the meat industry.