Let’s Explore the Taste of True Aussie Beef

Eating lean red meat 3 to 4 times a week is recommended by nutritionists for a healthy balanced diet

Red meat is a great source of protein, iron, zinc & other essential nutrients

Yeah! Your truly loves both lamb & beef

Australian beef, branded under True Aussie beef, fits the bill completely & deliciously. It‟s easy & convenient to buy & cook & there‟s no better time than now for a beef-up experience. Beef has many nutritional benefits & is an essential part of a healthy diet for the family, especially for children

True Aussie beef — grass-fed, grain-fed, organic & breed-specific products like Wagyu & Angus — can be enjoyed in different meat cuts & in a variety of cooking styles

Most Australian cattle are raised on open pasture & Australian grassfed beef is naturally low in fat & 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 & natural products, underpinned by its disease-free status & advanced food safety & 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 & plays a vital & sustainable role in feeding Australians & the world (https://www.beefcentral.com/news/red-meat-industry-urges-people-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 & online resource providing important information about cattle, sheep & goat production in Australia, with a particular focus on animal welfare, protecting the environment & health & nutrition. MLA invests in food safety research & development (R&D) projects across the value chain to support market access for the Australian red meat industry by enhancing product integrity & traceability from paddock to plate

Beef plays an important role in the Malaysian diet, especially among Muslim consumers. True Aussie beef imported into Malaysia is halal compliant, adhering to strict standards required for producing halal meat & meat products, with the involvement & expertise of Islamic organisations to supervise & certify the production processes

Australia is the 2nd 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

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. True Aussie beef is also believed to offer the highest quality steak, with 40% of affluent Malaysians indicating Australian beef would be the 1st choice for their next beef purchase

True Aussie Beef Up Webinar & Tasting

The Speakers are Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission, Mary Easaw, Consultant Dietician & Chef Victor Chow will take part in this True Aussie Beef Up Webinar

Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission

Sanjay Boothalingam will speak on how Australian beef, lamb & goats are renowned for their quality, safety & halal compliance. He will focus on the strength of Australia Malaysia halal red meat trade & the strong regulatory & food safety framework that underpins this important trade relationship. Mr Boothalingam was appointed Australia’s Agriculture Counsellor to Malaysia & Brunei Darussalam in March 2020. Since 2000 he has led a number of national regulatory programs in the Department of Agriculture, Water & the Environment & the Australian Treasury, covering biosecurity, human health, compliance & foreign investment. More recently he was involved in the regulation of Australia’s live animal export trade

Mary Easaw, Consultant Dietician

Mary Easaw will speak on nutrition from beef & lamb, the health qualities of red meat, why we need red meat & how it benefits us. Ms Easaw is senior lecturer at the International Medical University & consultant dietician at CVSKL Hospital Kuala Lumpur. She has had 37 years experience in the field of nutrition & dietetics & food services, as well as in motivational diet counselling & mentoring

Chef Victor Chow

He will share ideas & tips on cooking simple & practical beef recipes. He will show how to handle beef to retain its nutritious benefits & how to cook, stir fry & 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 & 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 & immunity. Omega-3 Red meat is a good source of omega-3 since Australian beef & lamb are predominantly grass-fed. Essential nutrients Red meat is naturally rich in protein & provides 12 essential vitamins & minerals — iron, zinc, omega-3, magnesium, selenium, niacin, potssiu, phosphorous, Vitamins B5, B6 & B12. These are important for brain function, muscle development & function, immunity & energy. Lean red meat fat content 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

Green Facts

- 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 & soil

- Methane from cattle breaks down into carbon dioxide after 10–12 years which is recycled by soil & plants that cattle, sheep & goats eat

Do stay tuned for your truly next sharing soon about below,

(i) 14 Recipes of True Aussie Beef Up (Part 1)

(ii) 14 Recipes of True Aussie Beef Up (Part 2)

(iii) 3 Recipes of True Aussie Beef Up by Chef Victor Chow

For more information,

Website: https://www.trueaussiebeefandlamb.my/

Website: https://www.mla.com.au/

#TrueAussiebeef #PremiumMeat #TheGreatAussieBeefEscape #TrueAussie #BeAussome

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