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Latest News

Why You Should Rest Meat After Cooking

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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Know Your Beef

8 May, 2018

Do you know the difference between your common beef cuts and how to utilise them? Every 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 o beef we’re spoiled for choice, and they...
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Culinary Showcase at Beef Australia 2018

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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University Food Group Golf Day

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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The Journey from Paddock to Plate Displayed at the Sydney Royal Easter Show

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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SPA Endorses Change in Lamb Definition

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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Nominate for the 2018 AHA Vic Awards for Excellence

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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Augmented Reality Helps Lead Quality in Australian Meat Industry

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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20 year milestone for MSA

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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The Art of Dry Aging Meat

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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Road Trip to Rockhampton

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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Rare Medium Launch

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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