22 May, 2018
Why all meat should be given the chance to rest after cooking As meat is cooked the proteins in the meat heat up and set. The more cooked the meat, the more set the proteins become. This is why you can judge a piece of meats doneness by touch, as the firmer the meat is,...
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8 May, 2018
Do you know the difference between your common beef cuts and how to utilise them? Ever wonder the best use for the different types of beef? What type of beef is best in crock pots, or best in the grill? When it comes to different cuts of beef we are spoiled for choice, and they...
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3 May, 2018
There is set to be a culinary showcase to celebrate beef at a series of events in Rockhampton, part of Beef Australia 2018. Visitors to Australia’s premier beef industry event this month will be given the opportunity to hear from prominent international and local chefs on the many ways Aussie beef is consumed and enjoyed...
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24 Apr, 2018
The 2018 inaugural University Food Group (UFG) golf day has been scheduled for Tuesday the 15th of May. UFG, the parent company of University Meat, has announced its inaugural event selecting the Cranbourne Golf Course to host a 4 person Ambrose competition. The day event will commence at 7:30 am with a morning coffee as...
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9 Apr, 2018
Visitors at the Sydney Royal Easter Show got to experience Australia's world-class beef production up close without leaving the showgrounds thanks to innovative 360 degree video technology. Meat and Livestock Australia's (MLA) stunning Paddock to Plate Story was showcased for the first time this year, bringing to life Australia's beef production systems for the community...
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26 Mar, 2018
Sheep producers Australia has endorsed a change in the industry definition of lamb to be the same as the New Zealand definition, based on a formal, industry-wide call for feedback. The new definition, as outlined in the New Zealand Lamb and Mutton Carcass Classification, is 'young sheep under 12 months of age or which do...
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22 Mar, 2018
Australian Hotels Association (AHA) Victoria has opened nominations for their state awards for the industry. AHA are encouraging everyone eligible to nominate in their allocated category/ies for the event that is to be a gala dinner at Crown Palladium on the 20th of November. Members are encouraged to complete an online nomination at their earliest...
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13 Mar, 2018
Meat and Livestock Australia (MLA) have partnered with Design Build and consulting business Wiley to explore how technology can improve meat grading using Augmented Reality (AR). The pair collaborated on a research and development project to innovated meat grading using computer vision, with the goal of objective measurement and decision support for grading staff. The...
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27 Feb, 2018
MSA Proves one of red meat industry's greatest success stories The red meat industry paused to celebrate and reflect on one of its outstanding success stories last week, when the Meat Standards Australia program officially notched-up twenty years of operations. After 12 months under a pilot trial in the southeast Queensland and West Australian markets,...
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13 Feb, 2018
Can you do it? Yes. Is it simple? Yes, and no. What is dry aging? Dry aging is a post mortem treatment for beef designed primarily to intensify flavour, with a secondary benefit of promoting tenderness. The flavour development is shaped by both a reduction in moisture which correlates to a concentration of flavour, and...
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29 Jan, 2018
Are you interested in entering the Young Chef Ambassador competition? Beef Australia is opening up the kitchen to those aged 16-27 to enter the Young Chef Ambassador Competition this year. Beef Australia 2018 has an important role in raising awareness of the health and economic benefits of eating our world class Australian product. Competitions will...
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16 Jan, 2018
With the launch of their Rare Medium website and debut edition of their Rare Medium emagazine, Meat and Livestock Australia have started 2018 on a good foot. With a sleek, simplistic, user friendly interface, the Rare Medium website and emagazine are designed to inform and inspire the foodservice industry about Australian beef and lamb from...
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