Love Australian beef? You’re not the only one—here’s why it’s so popular (plus, recipes to try!)

For fans of red meat, comfort food can be defined by a chunk of juicy steak. Preferably medium-rare—as most chefs like Jamie Oliver or David Chang and *cough* true foodies *cough* would have it. Whether you’re getting it from an upscale restaurant or cooking it at home, you’re likely to find two choices: Japanese Wagyu or Australian beef (including Wagyu and Angus varieties).

The former is arguably the most popular type of beef in the world, but the latter is the go-to option among middle- to high-income Malaysian households. In fact, Australia is the second largest beef supplier to Malaysia (after India). Some 45 per cent say Australian beef is their family-favourite, and 40 per cent say it’s the first choice for their next beef purchase, according to Meat & Livestock Australia (MLA).

So, what makes Australian beef—or True Aussie Beef, as they call it—so popular in Malaysia? Here are the facts to show for it.

Psst…Read on until the end for a few recipes by veteran Chef Victor Chow to try at home!

Quality assurance and nutritional value

For context, the Australian red meat industry has been around for over 200 years. This has allowed its farmers and various stakeholders to continuously develop the processes to ensure the highest quality of beef, lamb and goat available. One major factor of its quality assurance lies in the country’s pristine environments.

Most Australian cattle are raised on open pasture and are predominantly grass-fed or grain-fed, which is why they’re naturally low in fat and cholesterol, while offering a higher level of Omega-3 fatty acids. Additionally, Australian livestock producers must adhere to strict government and industry regulations to ensure optimal animal health and safety, which contributes to quality grade meat.

While you often hear the health risks of red meat, it actually offers many nutritious benefits. As Mary Easaw, Consultant Dietician at CVSKL Hospital Kuala Lumpur, explains, red meat not only has among the highest sources of protein and zinc, it’s also an important source of haem iron—an essential component of red blood cells that provide oxygen transport. By comparison, non-haem iron that is found in vegetable products is less readily absorbed by the body. At the end of the day, moderation is key when it comes to red meat consumption.

“There’s no such thing as good or bad food. It’s only your dietary habits that needs to be changed.”—Mary Easaw

To further educate consumers and producers, the MLA has launched the “Red Meat, Green Facts” pocket guide and online resource for more important information about cattle, sheep and goat production in Australia, focusing particularly on animal welfare, protecting the environment, health and nutrition.

Safety and halal compliance

Since beef is especially popular among Muslim consumers, safety and halal compliance is another key priority for the local market. To address this concern, the MLA invests in food safety research and development (R&D) projects across the value chain to enhance product integrity and traceability from paddock to plate.

In terms of halal regulations, the MLA complies with strict standards required for producing halal meat and meat products by engaging Islamic organisations to supervise and certify its production processes annually. In other words, when you buy Halal Australian Beef and Lamb, you can be confident you are getting clean, safe and 100 per cent guaranteed Halal meat.

Recipe ideas to try at home

For more information and recipe ideas, visit trueaussiebeefandlamb.my.

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