SUCCESS WITH AUSTRALIAN RED MEAT
Our goal is to help food professionals across the food service sector achieve success with Australian beef and lamb. It starts with educating chefs and the food community at large about Australia’s unique production practices and how our farming practices contribute to our place in the dynamic global protein supply chain. We also get directly involved with culinary support, through product development and menu ideation. When Aussie meat hits the menu or the meat case, we are there with customized marketing support from resource to full creative activations. All the while, our social media and consumer outreach help build a hunger for Aussie grassfed beef and lamb.
AUSSIE BEEF - READY FOR FOODSERVICE
As a leading exporter of beef all over the world, we have the scale and consistent supply to meet the demands of the foodservice market. Exporters offer a variety of value-added primal cuts, trimmed and packed to meet your specifications. All cuts are available in user-friendly portions to save time and money, and accessible year-round in consistent, scalable supply.
Aussie beef is:
- Aged to perfection; the time in transit can actually benefit the tenderness of Aussie beef, as it wet-ages en-route to you
- Cost effective; trimmed to specification for maximum yield and with minimal waste. Aussie beef's superior shelf life helps with this too.
- Traceable all the way back to the farm, thanks to world-class quality systems including state-of-the-art livestock identification.
- Available in a wide variety of products for every taste and type of operation, grassfed to grainfed, Wagyu to Angus – you name it.
AUSSIE LAMB – READY FOR FOODSERVICE
Aussie Lamb ticks all the boxes for what today’s diners are looking for. Our lambs graze on pure, natural Australian grasslands and pastures, resulting in lamb that’s delicious and mild, lean and tender, and free of artificial additives and hormones. These are just some of the many reasons you – and your guests – will love naturally raised Australian lamb. With little-to-no bone, and well-trimmed of fat and waste, there are economic advantages as well. As with beef, all cuts are available in user-friendly portions to save time and money, and accessible year-round in consistent, scalable supply.
Aussie lamb is:
- Lean and low in cholesterol compared to other animal proteins. In fact, half the fat in lamb is monounsaturated, the same type of fatty acids found in olive oil
- Cost effective; trimmed to specification for maximum yield and with minimal waste. Aussie lamb’s superior shelf life helps with this too.
- Traceable all the way back to the farm, thanks to world-class quality systems including state-of-the-art livestock identification.
- Naturally mild in flavor, thanks to pasture-raised animals from carefully chosen breeds that are younger and leaner without compromising eye muscle size.
- Available with an eating quality grade through MSA to ensure a consistent quality that foodservice operators can rely upon.