Red meat. Feel good.

The Australian red meat industry has been over 200 years in the making. Foundations that were laid many years ago have helped our industry evolve into the dynamic and progressive entity it is today.

The combined integrity of our producers and processors, along with the advantages of an unspoiled environment, has underpinned Australia's reputation for producing some of the highest quality red meat.

As the world’s largest exporter of red meat and livestock servicing over 100 countries around the globe, Australia continually strives to produce red meat products that consistently meet customer requirements for quality, safety and value.

Safety comes first

Australia’s food safety and quality assurance systems are second to none covering the entire supply chain from farm to fork and are backed by Australian federal government regulations according to internationally recognised standards.

Safety is the number one priority in the Australian beef and sheep meat industries but it is closely followed by customer enjoyment.

Enjoy!

Red meat not only tastes great it is good for you too.

Research by an independent expert committee of ten Australian authorities in nutrition and public health four years ago found that red meat is an essential part of a healthy diet and that for optimal vitality and performance red meat should be eaten three to four times a week.

The group’s findings were also supported by Australia’s eminent health organisations - the Dietitians’ Association of Australia and the National Heart Foundation.

Taking care

Our ability to supply quality red meat is only part of the Australian story. Our farmers are recognised around the world for their animal husbandry and farm management techniques.

The Australian livestock industry takes pride in its genetics and is in the forefront of technological advancement in livestock production efficiency. Australian farmers are also highly progressive in the areas of property and pasture improvement and water management.

Advances in animal husbandry, artificial breeding technology, and genetic research have allowed us to produce animals with faster growth rates, better tolerance to climate, higher yields, and leaner carcases.