Australian beef is leaner by virtue of the All-Grass diet with a much more distinct fresh Grass-Fed flavor and sweeter aroma. US beef which will tend to be much lighter in color and fattier by virtue of grains being used more.
In Australia, the vast majority of cattle are grass-fed, but in the US, they tend to be grain-fed. Grain-fed cattle in the US are mostly fed on corn and soy. This feeding regime leads to beef that has a consistently buttery flavour and mouthfeel.
American beef is much more likely to have been brought up on a soybean/grain diet. This means more marbling, more juices and more flavour.
The Australian Animal Welfare Standards and Guidelines are some of the best in the world, considering factors like pain relief, mental health, and the cow's environment. Such protocol is applied to all red-meat producers in the nation, states Good Meat.
Japan is an Asian economic powerhouse and a country renowned for its high-quality beef. In 2021, Japan exported 4,388 tons of beef worth $491 million, making it the most valuable per kilogram. Some of the most well-known beef varieties in the world are from Japan, including the Kobe and Wagyu beef families.
NAB economist Phin Ziebell said there were several factors behind the price drop, including an oversupply of cattle in Australia. "What's happened is, we had the drought, we had the herd rebuild, the herd rebuild is done," Mr Ziebell said. "We've had these really great three years, three wet years.
The world's largest beef and buffalo meat producer is the United States, producing 12-13 million tonnes. Other major producers are the European Union, Brazil and China, followed by India, Argentina, Australia and Mexico.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
2/ Australian beef is packed full of flavour (and nutrition)
In Australia, around 97% of cattle is grass fed thanks to our plentiful grazing pastures. Many steak aficionados prefer the taste of grass-fed beef as it tends to be more flavoursome and has a classic “meaty” profile.
If the meat you are eating is tough it is because you have not cooked it the right way for that meat. Much Australian meat is range-fed rather than grain fed. That means that its ecological impact is a great deal lower.
Australian Wagyu is a breed of beef that has been developed for the Australian market. They are genetically linked to the Japanese Wagyu breed, but are raised in Australia, where they are fed a diet of grain and hay.
China has placed tariffs on Australian barley and wine in recent years, and suspended the live lobster trade and coal imports, until this week. It also blocked imports from eight beef exporters from Queensland, NSW and Victoria, over labelling non-compliance and COVID-19 related issues.
We use only 100% Aussie grown beef to serve you the best beef burgers, sourced from farmers across the country.
Australian Wagyu score better than American Wagyu or Black Angus, averaging a BMS score of 7-9 or in the Australian system AUS-MEAT 7-9. Australian Wagyu surpasses American or Black Angus due to the quality and the amount of marbling as well as the distribution of it. Often described as buttery, tender, and delicious.
There are eight different USDA beef grades: prime, choice, select, standard, commercial, utility, cutter and canner. Prime being the highest beef quality and canner being the lowest.
Angus beef has become all the rage in recent years thanks to its well-marbled meat, which typically earns Prime or Choice grades from the USDA and is usually the highest-quality meat available in grocery stores.
The Daily Mail explains that the winning sirloin is an A4 grade, also known as Akune Gold, and considered an ultra-premium steak. The cow was raised on the subtropical island of Kyushu, which, according to the Japan National Tourism Organization, is home to cows that produce this ultra-premium form of Wagyu beef.
Brazil is expected to remain the largest beef exporter with beef production increasing slightly in 2023.
Kobe beef is considered the most expensive and sought after beef in the world, with single portions often selling for more than $200. In Japan, the cost of Kobe beef starts at about $300 per pound. In the States, it can be $50 per ounce—whereas other non-Kobe Wagyu can be half of that cost. Why is that?
Quality. It's no secret that Australian beef is some of the highest quality beef in the world.
Japanese Wagyu beef is ultimately the most delicious type of beef in the world. It has a better texture and taste than Australian one. But, Australian Wagyu has its worth as it is about 95% of the original Japanese Wagyu beef. However, both the Wagyu beef, Australian and Japanese, are in demand because of purity.
Australia shipped 158,000t of beef to China in 2022, a long way from the 300,000t in trade seen in 2019 before the plant suspensions started. One estimate suggested 50pc of Australia's original China-approved processing capacity had been removed following the suspensions.