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.
Good animal health and welfare practices can positively impact meat quality. By placing an emphasis on keeping animals stress-free, Australia's world-leading eating-quality program delivers the highest quality from paddock to plate.
A large part of what makes Australian beef so good is how cattle are fed and nourished in Australia. All Australian cattle are raised on grass.
Australia is the largest producer of Grass-Fed beef on the planet and produces some of the world's best Grass-Fed and Grass-Finished beef, including flavor-packed Australian Grass-Fed Wagyu beef.
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.
Argentine beef is widely regarded as the best beef globally, with its grass-fed and hormone-free farming methods resulting in leaner, healthier, and more flavorful meat.
According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%).
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.
Since Japanese Wagyu cattle are fed for up to 250 more days before slaughter than their Australian counterparts, they may be more tender and possess more marbling. You may notice that Japanese Wagyu possess a unique “sweet” flavor, which may be attributed to the higher levels of marbling found in Japanese Wagyu.
Ultimately, whether you prefer the sweet and buttery flavour of US grain-fed beef, the more varied and interesting flavours of Australian grass-fed beef or the flavour profile of Australian grain-fed beef will come down to your own personal taste.
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.
China increasing beef intake in 2023, taking about 20% of the Australian market share.
HGPs applied to cattle in Australia contain naturally occurring hormones (oestrogen, progesterone and testosterone) or synthetic hormones (trenbolone acetate and zeranol). HGPs are registered for use in many countries including Australia, New Zealand, the USA, Canada, South Africa and Japan.
Like New Zealand lamb, Australian lamb tends to come from smaller animals that have been entirely grass-fed on open pasture. It is leaner and has a deeper flavor than American lamb. Icelandic lamb is rarely found in U.S. markets, but if you are lucky, you may spot some.
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.
Australian beef exceeds internationally recognised food safety and animal health standards.
Wagyu in Australia
We now have the second largest population of Wagyu in the world and largest Fullblood Wagyu population outside of Japan. Fullblood Wagyu cattle's parents both have traceable Japanese lineage and no crossbreeding. It is estimated that approximately half of Australian Wagyu cattle are F1.
Japan easily topped Australia's largest beef export customers last year, accounting for 214,305t of Australian chilled and frozen beef during 2022.
So what is the healthiest meat? Kangaroo is technically the healthiest it has the lowest amount of Kilojules per serving.
Argentina is a mecca for meat-lovers, with many claiming the country has the very best steak in the world. But what makes it so good? From the grass-fed Pampas cows to the unique beef cuts and special Asado cooking techniques, Argentinian steak is a work of art from start to finish.
India. India has the highest percentage of vegetarians in the world but it's worth pointing out that it is not some kind of vegetarian utopia. Young people are eating more meat, and there are areas in the country where vegetarians are in the minority. That said, India is a great place to go for vegetarian food.
Today, Argentina eats the most beef and veal, about 39.9 kilograms per person every year. The 27 countries of the European Union and China eat the most pork, about 35.5 and 30.4 kilograms per capita, respectively. Israel eats the most poultry, at 64.9 kilograms per capita annually.