Australian beef is popular
Australia produces both grassfed and grainfed beef, with strong demand for both around the world.
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.
Roast lamb rules as Australia's national dish.
Hunted for meat and for sport, and used as a motif in the decorative arts, the kangaroo was finally recognised as an official symbol of Australia when it was included on the nation's coat of arms in 1908.
Per person consumption
When compared with its major export partners, Australia's meat consumption closely matches the United States (Figure 2). In both countries poultry is the most consumed meat at over 40 kg per person. Beef and veal and pig meat each account for between 20 and 30 kg per person.
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.
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.
No other rural industry impacts more of Australia than our beef industry. More than 63,000 farming businesses are producing beef from 43% of the country's landmass. We are also the world's second largest beef exporter, which injects an estimated $8.4 billion into the Australian economy.
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.
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.
Butcher shops in Australia usually sell beef, chicken, lamb, and increasingly kangaroo, offal, and sometimes fish. However, the shop selling seafood and fish might also be next to the butcher.
In Australia, barbecuing is a popular summer pastime, often referred to as a "barbie". Traditional meats cooked are lamb chops, beef steak, and sausages (colloquially known as "snags").
Australian beef exceeds internationally recognised food safety and animal health standards.
Australian cattle are mostly grass fed. This leads to healthier cattle, but also leaner meat. With less marbling on the steak, although healthier, it lacks in tenderness and flavour. That's not to say it doesn't have its own unique properties.
The price of cattle has skyrocketed during the pandemic, pushing up meat prices. One of the biggest factors has been the lack of stock on the market after the most recent east coast drought. Herds are now rebuilding, but international demand should keep prices high.
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.
But eating our national animal isn't unique to Australia. Setting aside debates on wildlife conservation, we're just one of the nearly 200 countries that eat their national icons. We've even doubled up and added emu to our menus too.
Australia: No official motto. Formerly Advance Australia.
The majority of Australians speak English as a first or other language, however a significant number of people also speak languages other than English. About 76% of Australians reported speaking only English at home in the 2021 Census.