Explore the Taste of Australian Beef
Beef has many nutritional benefits and is an essential part of a healthy diet for the family, especially for children. Red meat is a great source of protein, iron, zinc and other essential nutrients.
Australian beef -- grass-fed, grain-fed, organic and breed-specific products like Wagyu and Angus -- can be enjoyed in different meat cuts and in a variety of cooking styles. Most Australian cattle are raised on open pasture, and Australian grass-fed beef is naturally low in fat and cholesterol, while offering a higher level of Omega 3 fatty acids.
The Australian red meat industry has a global reputation as a supplier of clean, safe and natural products, underpinned by its disease-free status and advanced food safety and integrity systems.
According to Meat & Livestock Australia (MLA) Managing Director, Jason Strong, Australia’s red meat industry has world-leading production systems, is the custodian for half of Australia’s land mass, and plays a vital and sustainable role in feeding Australians and the world (https://www.beefcentral.com/news/red-meat-industry- urgespeople-to-get-more-facts-in-their-diet/).
MLA recently launched “Red Meat, Green Facts” (https://www.redmeatgreenfacts.com.au/) at Beef Australia 2021. It’s a “fast-facts‟ producer pocket guide and online resource providing important information about cattle, sheep and goat production in Australia, with a particular focus on animal welfare, protecting the environment and health and nutrition.
MLA invests in food safety research and development (R&D) projects across the value chain to support market access for the Australian red meat industry by enhancing product integrity and traceability from paddock to plate.
Beef plays an important role in the Malaysian diet, especially among Muslim consumers. Australian beef imported into Malaysia is halal compliant, adhering to strict standards required for producing halal meat and meat products, with the involvement and expertise of Islamic organisations to supervise and certify the production processes.
Australia is the second largest beef supplier to Malaysia, with a market share of approximately 12%. It is also the biggest supplier of chilled beef, accounting for almost 90% of the country’s chilled beef imports.
Australian Beef is widely available in major supermarkets and hypermarkets throughout the country. The different cuts of beef are in convenient and hygienic packs with the True Aussie Beef logo on it.
According to the MLA Global Consumer Tracker Malaysia, 2020, Malaysia has comparatively high per capita beef consumption of about 7kg per person a year, compared to the average of 5.4kg in the region. Australian beef is the favourite meat for many Malaysian families, especially among those with middle to high-income. Australian beef is also believed to offer the highest quality steak, with 40% of affluent Malaysians indicating it would be the first choice for their next beef purchase.
The True Aussie Beef Up campaign shares nutritious and practical recipes using Australian beef. Consumers not only are able to enjoy beef steaks and dishes made from Australian beef from participating restaurants or buy the Australian beef from retailers to cook at home, they could also join a contest as part of the Great Aussie Beef Escape promotion to be held from mid-July to mid-August.
Beef Up Webinar & Tasting – The Speakers
Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission, Mary Easaw, Consultant Dietician and Chef Victor Chow will take part in this Beef Up Webinar.
Sanjay Boothalingam will speak on how Australian beef, lamb and goats are renowned for their quality, safety and halal compliance. He will focus on the strength of Australia Malaysia halal red meat trade and the strong regulatory and food safety framework that underpins this important trade relationship.
Mr Boothalingam was appointed Australia’s Agriculture Counsellor to Malaysia and Brunei Darussalam in March 2020. Since 2000 he has led a number of national regulatory programs in the Department of Agriculture, Water and the Environment and the Australian Treasury, covering biosecurity, human health, compliance and foreign investment. More recently he was involved in the regulation of Australia’s live animal export trade.
Mary Easaw will speak on nutrition from beef and lamb, the health qualities of red meat, why we need red meat and how it benefits us.
Ms Easaw is senior lecturer at the International Medical University and consultant dietician at CVSKL Hospital Kuala Lumpur. She has had 37 years’ experience in the field of nutrition and dietetics and food services, as well as in motivational diet counselling and mentoring.
Chef Victor Chow will share ideas and tips on cooking simple and practical beef recipes. He will show how to handle beef to retain its nutritious benefits and how to cook, stir fry and pan fry beef correctly. Chef Victor has spent years working in reputable foodservice establishments abroad, including Australia.
Red Meat, Green Facts -- Nutrition
Iron: Red meat is a great source of iron which is important for brain function, well-being and immunity. To get the same amount of iron that’s in 100g of cooked beef, you would need to eat a half kg of spinach. According to Nutrition Australia, the form of iron in red meat is easily absorbed.
Zinc: Zinc from red meat is easily absorbed, it’s important for healthy bone development, fertility and immunity.
Omega-3: Red meat is a good source of omega-3 since Australian beef and lamb are predominantly grass-fed.
Essential nutrients: Red meat is naturally rich in protein and provides 12 essential vitamins and minerals – iron, zinc, omega-3, magnesium, selenium, niacin, potassium, phosphorous, Vitamins B5, B6 and B12. These are important for brain function, muscle development and function, immunity and energy.
Lean red meat has a lower fat content than chicken. Trimmed of separable fat, lean beef has an average 2.7g fat per 100g raw weight while skinless chicken is 3.5g.
- Halved GHG (Greenhouse Gas) emission since 2005
- Grazing livestock remove greenhouse gas from the air by stimulating plant growth which speeds up absorption of carbon dioxide from the air into carbon in plants and soil.
- Methane from cattle breaks down into carbon dioxide after 10-12 years which is recycled by soil and plants that cattle, sheep and goats eat.