The Aussie Beef Mates pictured while visiting a farm on Queensland’s Atherton Tableland

TWENTY-FIVE high-flying international chefs are being given a deep immersion into the Australian beef industry this week as part of Meat & Livestock Australia’s Aussie Beef Mates program.

Under a collaboration with Trade Investment Queensland, the chefs and food professionals travelled the length and breadth of Queensland visiting cattle enterprises, feedlots, beef processing plants, prominent restaurants and other destinations of interest.

The tour group participants came from high-end stand-alone restaurants, hotel chains, resorts and other food service users. The group came from 15 nations across northern and southern Asia, the Middle East, North and Central America and Europe.

The tour culminated in a rooftop function in Brisbane last night, attended by many of Australia’s largest pastoral companies, beef supply chains, processors, lotfeeders and government trade personnel.

Queensland treasurer Cameron Dick addresses last night’s Aussie Beef Mates gathering in Brisbane

Queensland treasurer and trade minister Cameron Dick told the gathering that in visiting Queensland, the tour group had come to the ‘heart of the Australian beef industry.’

“The state is two and a half times the size of Texas,” he said proudly. “There are more than twice as many cattle in Queensland as people, and we take our role as high quality beef producers very seriously.”

Mr Dick said as the state’s largest agricultural export, beef was a cornerstone of the Queensland economy.

“Queensland’s beef export industry is valued at $7.1 billion, with product regularly consumed in more than 60 countries around the world. Queensland has the best farmers and beef producers in the world, who have forged a global reputation for quality,” he said.

Cattle on lush tropical pastures on far North Queensland’s Atherton Tableland

During their visit, the Aussie Beef Ambassadors delved into Queensland’s beef and cattle production, from paddock to plate.

Their visit was the largest so far for the Beef Ambassadors program, after an earlier tour group travelled through NSW (see Beef Central’s earlier story).

Additionally, the group participated in an Australian beef masterclass session where they delved into an array of topics including cuts utilisation, the Meat Standards Australia program, food safety programs and integrity systems, and a plethora of beef cooking inspiration and product showcase.

MLA global business manager Josh Anderson told last night’s gathering that Queensland beef was globally celebrated for its exceptional quality and the industry’s unwavering commitment to safe and sustainable production.

“Through the Aussie Beef Mates program, international chefs and food experts gain deep insights into Australian beef production, empowering them to share this compelling story within their global networks. This ignites international demand for our premium product,” Mr Anderson said.

“There’s no better way to embrace the essence of the Australian beef industry than by immersing our Aussie Beef Mates in the company of passionate Queensland producers and seeing first-hand the care and commitment that goes into producing this world-renowned beef.”

Throughout the week, the Aussie Beef Mates are sharing ideas on innovative beef uses and network with stakeholders within the supply chain. They are also learning from each other as they create beef dishes inspired by regional flavours, and less well-known cuts.

Animal welfare

One of the Aussie Beef Mates is Korean chef Shinae Hong, a top chef who frequently hosts famous cooking programs, sharing the screen with A-list celebrities.

Ms Hong’s connection with Australian beef began in 2016 when she visited Australia while shooting “Wednesday Gourmet”, a popular Korean cooking program.

While here, she was impressed by Australia’s beef industry and its treatment of livestock.

“Australia’s approach to animal welfare really made an impression on me,” Ms Hong said.

“The efforts for ensuring animal welfare, from grazing to slaughter, was a testament to the industry’s professionalism and their appreciation for the craft. It was great to see such a commitment to sustainable livestock farming.

“In a world full of health trends, I believe that the healthiest food still comes from nature. Keeping in line with that, Australian beef’s commitment to bringing nature into its business through practices like open pasture grazing and healthy feed is what makes Australian Beef really stand out.

“I am delighted to have been selected as an official Australian Beef Mate and look forward to being a part of this year’s visiting team as a representative of Korea. Australian Beef has always stood for quality and I’m excited to cook up new ways to share it with more kitchens around the world.”

Through the Aussie Beef Mates program, MLA and TIQ hope to continue to strengthen relationships with key international markets and drive demand for Australian beef.

MLA global business manager Josh Anderson addresses last night’s Brisbane gathering