Australia is one of the biggest beef producers in the world and a key supplier to premium markets. This website has analysed beef production, as well as the stringent regulations and high food safety standards observed which make Australia the third-largest beef exporter.
The Australian Beef Production Chain
The beef production chain starts in the ranches and feedlots. Northern Australian farmers have 75% of all their land dedicated to beef. Due to the massive tracts of ranch-land, beef production in this region is typically free-range while in the South, feedlots are preferred. Several topics touching on an introduction to beef production and beef markets explain this some more.
As of January 2020, Australia had nearly 24 million head of cattle, down from 29.3 million in 2014, as a result of drought-fueled liquidation. This is one of the dynamics affecting beef marketing in Australia. Marketing techniques and traded volumes have been looked at in “Australian Beef Export Figures”.
The two methods utilised in AUS-MEAT classification have also been defined. These are:
- AUS-MEAT language which uses weight, fat depth, sex and age attributes
- Chiller assessment classification according to fat, muscle, and the colour of the meat
The website has further examined various destinations of Australian beef and export figures. For instance, southern farms produce grain-fed meat for premium markets, while beef from Northern Australia is of lower quality. Thus the northern area targets the Central Asian live export market.
In a nutshell, all information regarding beef and beef products in Australia and the various protocols governing its processing, marketing, and exporting have been fully explored on this website.