Australia has established a reputation for providing affordable and delicious beef. Meat sourced and served in the land down under is known worldwide for having superior flavour and texture, with different regions in Australia having specialty cuts of meat.
Grass-fed Wagyu from New South Wales is particularly prized for its luxurious marbling, while Victoria’s reputation showcasing the finest grain-fed cattle makes it a favourite in steakhouses worldwide. And not to mention the plethora of affordable steak restaurants in Melbourne.
However, there is a school of thought that steaks are better in the United States. So which country produces the best steaks?
Australian Steaks Are More Tender and Juicy
Australians have long been known for producing some of the best and most tender steaks in the world – and this reputation is well deserved. The secret behind their succulent steak lies in the grain-fed cattle programs of the nation. Unlike United States cattle, which are usually grass-fed, Australia’s cows are fed a high-quality diet of grains and grass.
This combination allows for a more tender texture, exquisite flavor and juiciness that can’t be replicated elsewhere. Whether served as a traditional steak or minced up into burgers and other dishes, Australian products stand out from the competition thanks to this unique farming practice.
The Uniquely Australian Value Placed on Quality
Australians take their beef seriously and value quality above all else. This is evident when looking at the strict standards that must be met for producers to maintain their reputation and status in the industry.
Here, more attention is given to producing ethically raised, top-quality steaks with a superior taste, higher level of nutrition and more tender texture than those found across the globe – particularly in America.
Through best-practice farming and a commitment to delivering high-quality steaks, Australian farmers can deliver on their expectations time and time again confidently.
Beef From Australia Typically Has a Higher Marbling Grade
Marbling is a grading system determined by the amount of intramuscular fat present. While high-fat content might traditionally make some people think twice before consuming it, the fat found in Australian beef is an extremely desirable trait that adds an extra layer of flavour to the meat.
The fine white streaks of fat provide buttery notes that heighten the umami character and tenderness associated with top-grade cuts of meat. That’s why chefs love cooking with premium Australian beef – not just for its superior taste but also for its unique marbling profile.
Australian Cattle Access Better Pastures
Australians have been renowned for their quality beef since its early pioneers. The unique grasses and herbs covering Australia’s lush pastures are a major contributor to its exceptional taste, which American producers cannot compete with.
This large variety of small plants, combined with the local climate and environment, creates the perfect conditions for producing some of the finest beef in the world. Australian farmers work tirelessly to ensure that their product meets these standards, and because of this dedication, Australia has become one of the largest exporters of beef in the world.
There Are More Vintage or Specialty Steak Cuts in Australia
Australia has a long, vibrant history of steak-raising, with meat production and consumption playing an important role in the nation’s economic, cultural, and political life for over 200 years. Today, there is an evident distinction between Australia’s various specialty cuts of steak compared to America’s more commonly available variety.
Many Australian butchers have traditionally favoured specialty steaks such as rump, porchetta, eye fillet and sirloin. As a result, these cuts tend to be more often showcased on menus – making them readily available to chefs around the country. Find out more about great online butchers over at Peter Bouchier.
In contrast to the variety Australians enjoy, Americans are seemingly focused on more popular cuts like ribeye or tenderloin, commonly found in most American supermarkets and restaurants. This discrepancy between countries provides an interesting comparison of how history shapes the preferences of century-old traditions that we still carry with us regarding food consumption.
Aging and Dry-Ageing Methods in Australia Are Better
Australia has earned its fair share of fame for producing some of the world’s finest steaks, particularly if compared to their American counterparts.
A key reason behind this advantage could be attributed to their aging and dry-ageing methods. These techniques have been demonstrated to extend the shelf lives of Australian steaks while preserving the flavours that make them so unique – something that is not often seen in traditional American aging techniques.
Access to comparatively longer shelf lives allows Australians to plan and prepare to enjoy their steaks; meanwhile, those opting for American steak may only sometimes be able to guarantee the same level of freshness or flavour integrity at their mealtime.
In conclusion, Australian beef is incomparably superior to US beef in terms of flavour, quality and sustainability. The farmlands of Australia are both lush and vast compared to other cattle-raising regions of the world. This means the cattle can graze on grass free from contaminants and fertilizers, lending Australian beef its unique physical characteristics and mouthwatering taste.
Further, the production process for Australian beef is stringently regulated by federal laws that ensure mineral-rich diets for livestock and provide guarantees for the safety of consumers. Ultimately, these factors all contribute to a superior product finally reaching the dinner plates we can enjoy with peace of mind.
