Australian Lamb is the #1 source of quality lamb in the US. Lamb from Down Under has the all-natural advantage. It's free-range and naturally fed on our abundant pasturelands, so it's mild tasting and naturally lean and tender. A pure product of its pure environment.
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.
The lamb that you buy in the store comes from a few different places—both domestic and imported. Domestic lamb is distinguished by its larger size and milder flavor, while lamb imported from Australia or New Zealand features a gamier taste.
American lamb is usually larger and has the highest quality and consistency. It is raised eating grass and finished with high quality grain. The "grain" makes a world of a difference. It also makes raising lamb a lot more expensive (American lamb can be twice as expensive as imported lamb).
Today Aussie lamb is also raised for consumption to a specific size and weight which produces a quality product that is less expensive than American domestic lamb. It is of a medium size and resembles that of American lamb the most.
Over 90% of Australian lambs are grassfed. While most of the remaining are grain assisted with access to grain in the paddock, a smaller number have been finished on a nutritionally balanced, high-energy ration for a specified minimum number of days. Australian organic lamb is raised as nature intended.
High prices are being driven by strong international demand from China and North America, combined with low flock numbers. A trade lamb currently costs nine per cent of the average weekly wage — its highest point since the early 1980s.
Victoria is Australia's largest sheep meat producer, producing around half (46%) of Australian sheep meat followed by NSW (28%).
The grassy, gamy flavors, known as “pastoral flavors,” that occur in pasture-finished lamb come from an increased amount of compounds called indoles, primarily one called skatole, found in the fat tissues. The amount of BCFAs and indoles increases with age.
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.
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.
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.
Australian beef is popular
Australia produces both grassfed and grainfed beef, with strong demand for both around the world. Australia produces 4% of global beef production and accounts for about 16% of world trade.
Aussies actually eat Kanagroo meat. You'll see them packed on supermarket shelves and on restaurant menus. Kangaroo is lean red meat, it's healthy and you can prepare it in many ways – steaks, burgers, sausages, and much more.
Lambs produced in the Cowra region have the reputation of being the best lambs in Australia. The genetics in the breeding are second to none.
For Australian red meat to be identified as Halal, the animals must be slaughtered by a trained Muslim slaughterman in accordance with the requirements of the Islamic law. The word Halal is an Arabic word meaning 'lawful' and is one of the key religious terms used in the Holy Qur'an.
Australian lamb is grass fed and finished, but some farmers are moving to a practice of grain finishing on feedlots, so the flavor is similar to American lamb. Carcass size is smaller than American lamb but larger than New Zealand varieties.
New Zealand lamb has traditionally been cheaper than British lamb because of lower farming costs, higher meat yields and a favourable exchange rate.
New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally.
No. Beef from Canada is not. But Australian lamb and beef are 100% guaranteed to be Halal. The Australian and New Zealand Meat industry caters to the needs of the different cultures and these overseas packers produce halal meat guaranteed to adhere to Islamic laws.
These lambs are certified by Australia's Department of Agriculture & Water Resources (DAWR) as raised and fed through operations that provide a low-stress environment and processed in state-of-the-art facilities. Livestock has unfettered access to fresh, clean water and regular shelter.
Because Lamb from Australia has the 'all-natural advantage' and is available in a wide array of product lines and cuts. It's pasture-raised, grassfed, and free of artificial additives as well as hormone growth promotants - a pure product of its pure environment.
Are lamb and beef free-range? Most sheep and beef products in Australia come from animals that were born and raised in extensive (outdoor) environments, so they can also be termed free-range.