Australia is the third-largest exporter of beef in the world.

What makes Aussie beef so popular is its tender, delicious, and juicy flavor. The reason for that is beef producers in Australia have invested a lot in pastures, genetics, and marketing.

Not just the Aussies, but the Japanese, Koreans, and the Chinese also love Australian beef. It tastes good and is packed with nutrients like protein, Vitamin B12, Zinc, Iron, and long chain Omega 3 fatty acids. You can find all about its nutritious goodness on australianbeef.com.au. This article will discuss what makes Australian beef so popular around the world. 

The Magic of Genetic Engineering

Producers use genetic engineering techniques such as artificial insemination and embryo transfer to augment the quality of produce. The Australian farmers select the males (bulls) based on visual appraisal, Estimated Breeding Values (EBVs), etc. 

EBV provides reliable information on the bull’s traits based on the mother, father, and sibling traits. They then join the bulls to the cows. Depending on the region, the bulls and cows may be left to join for the whole year or 6-12 weeks. 

Types of Cattle in Australia

The cattle heads are divided into two wide varieties, grain-fed and grass-fed. Grain-fed beef is when the cattle are fed a highly balanced diet for a specific number of days. It can be short-fed (100-150 days), medium-fed (150-200 days), or long-fed (200+ days). A well-balanced diet contributes to enhanced marbling and results in highly juicy, tender, and flavorful beef. It also allows for consistent production. 

Grass-fed beef is fattened only on pastures. The demand for grass-fed beef is rising significantly, as more people are switching to organic foods. Increased awareness of grass-fed meat’s health benefits has led to an increase of 5% in U.S. exports. Because they are raised only on pastures, they are low in fat and cholesterol and high in omega-3 fatty acids. Due to seasonal variations and geographic conditions, the quality of the meat is highly variable. 

Sustainable Practices for Australian Beef

The Australian beef producers are embracing sustainable practices such as reduced emissions, water, and land management, they maintain biodiversity, and mitigate the risk of bushfires. 

The beef industry in the country prides itself on the quality of produce and invests over AUD13 million in research and development of sustainable practices. The farmers in Australia are highly progressive and at the forefront, adopting the latest production technologies.

Robust Meat Grading System

The Australian meat grading system is uniform across the country unlike any other. It is called the Meat Standards Australia (MAS) and provides information about the grades and recommended cooking methods. The chiller assessment is the company’s way of assessing and labelling the meat according to its rib fat, meat color, marbling, fat color, and eye muscle area. This results in knowing exactly where your meat came from and whether it is grass-fed or grain-fed. 

Australian beef is so versatile that it can be used in anything from hamburger patties to roast beef and everything in between.

When you buy your next batch of beef online, you can read the label to know its origin and quality. You can visit australianbeef.com.au for tips on cooking Australian beef and some mouth-watering recipes. 

Have you tried Australian beef? Leave us a comment, we would love to hear from you.