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Australia has remained one of the top three largest exporters of beef for over seven decades. The country produces both grass-fed and grain-fed beef, with the latter being more popular in export markets. Australian beef is known for its high-quality grass-fed, grain-fed, organic, and breed-specific beef products such as Wagyu and Angus. The beef industry in Australia is a significant contributor to the national economy, generating billions in industry turnover and supporting hundreds of thousands of jobs.
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What You'll Learn
Grass-fed vs. grain-fed beef
Grass-fed and grain-fed beef differ in terms of the animal's diet, flavour, texture, and health benefits. Grass-fed beef comes from cattle that feed on pasture, while grain-fed beef comes from cattle fed with nutritionally balanced, high-energy rations. Grass-fed beef tends to have a more complex, earthy, and intense flavour, while grain-fed beef has a buttery flavour and a softer texture. Grass-fed beef is leaner and cooks faster, while grain-fed beef has increased intramuscular marbling, making it more tender.
Grass-fed beef has higher levels of Omega 3 fatty acids and is lower in fat and cholesterol, which is considered healthier. The fat colour of grass-fed beef tends to be yellow or creamy due to carotene intake, while grain-fed beef has brighter, whiter fat with more marbling. Grass-fed beef is favoured for its intense flavour and natural, pasture-raised qualities, while grain-fed beef is preferred for its tenderness, juiciness, and consistent flavour and supply.
In Australia, around 97% of cattle are considered grass-fed, but many are also supplemented with grain. Grain-fed beef accounts for around 3% of total cattle in Australia. The choice between grass-fed and grain-fed beef ultimately comes down to personal preference, as both have unique characteristics and benefits.
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$30.95
Wagyu beef
Australian Wagyu is a crossbreed (known as F1, F2, F3 and F4 Wagyu) that is well-adapted to the Australian climate and terrain. The F1 crossbreed is the result of breeding a full-blood Wagyu with another breed, producing offspring that are considered 50% Wagyu. The categories correspond with an incremental rise in the percentage of Wagyu, with F2 being 75% Wagyu and F3 producing 87%. Fullblood Wagyu is reserved for cattle whose dam and sire have ancestors from Japan.
Australian Wagyu is prized for its rich taste and tenderness, which is attributed to the large amounts of marbling or intramuscular fat found in each cut. The meat's flavour and tenderness are directly correlated to the amount of fat in each cut. The marbling of Australian Wagyu is typically not as extensive as Japanese Wagyu, resulting in a leaner, meatier taste. The unique conditions in which Australian Wagyu are bred, such as soil, climate, grasses, and rainfall, also contribute to the differences in taste, texture, and quality between the two.
Australian Wagyu cattle are grass-fed for most of their lives but are fed grain for the last 300-650 days, intensifying the marbling of the meat. Specially designed feeding regimens are used to produce traditional flavours. Australian Wagyu in Western Australia's Margaret River region are often fed red wine in addition to grain.
Australia has its own regulating body, the Australian Wagyu Association, which ensures that producers maintain the highest levels of excellence in every aspect of the beef production process. Two grading systems are used to assess the quality of Australian Wagyu beef: AUS-MEAT and Meat Standards Australia (MSA). Grading scores are based on factors such as meat colour, fat depth, and marbling quality.
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Beef export markets
Australia is a key player in the global meat supply chain, particularly for beef and sheep meat. In 2022, Australia was the fourth-largest exporter of beef, and it supplied 50% of global sheep meat in 2023. In 2023, Australia's red meat production increased, coinciding with an increase in bovine and sheep meat exports. Australia exported 67% of its total beef and veal production in 2023, valued at A$11.3 billion.
The major export markets for Australian beef and veal are Japan, the United States, and South Korea. In 2010-11, Australia exported 937,301 tonnes of beef and veal, worth $4.5 billion. Japan received 37% of these exports, the United States 17%, and Korea 15%. Australia's market share in Japan has increased from 38% in 2022 to 47% in 2024, while its share in South Korea has grown from 35% to 45% over the same period. Australia's beef exports to China, where Brazil and Argentina are the biggest suppliers, have also risen from 7% to 8%.
Australia's live cattle exports are also significant, valued at $660 million in 2010-11. Indonesia received 57% of these exports, Turkey 13%, and Israel 7%.
Australian beef is highly regarded globally due to its meticulous standards, resulting in one of the world's highest animal health statuses. Australia also has an extensive traceability program in place for its meat exports. The versatility of Australian beef is another selling point, with over 70 potential cuts available from the carcass. The meat offers a range of textures, tenderness, flavours, and eating qualities.
Australian beef products include high-quality grass-fed, grain-fed, organic, and breed-specific options such as Wagyu and Angus. Grass-fed beef is known for its robust, earthy flavour and excellent texture. It is also naturally lower in fat and cholesterol while offering higher levels of Omega 3 fatty acids. In contrast, grain-fed beef from Australia is recognised in many export markets as some of the best in the world due to its consistent fat and meat colour and enhanced marbling.
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Environmental impact
Australia's beef industry is a major economic contributor and land user. However, it has also been associated with several negative environmental impacts.
Land use and biodiversity
The beef industry in Australia is a significant land user, with native vegetation being cleared to make way for grazing lands. In 2014, about 300,000 hectares of native vegetation were cleared in Queensland, leading to the destruction of habitats for numerous native animals and plants. This conversion of primary forest to other land uses has declined by more than 90% from 1990 levels, resulting in increased carbon storage and habitat for biodiversity.
Water use
The water footprint of Australian beef production is relatively low, with per kilogram of retail-ready red meat, fresh water consumption ranging from 441.7 to 597.6 litres. The industry has also made strides in reducing water usage, with a 73% decrease in the amount of water used to produce a kilo of beef since 1985.
Greenhouse gas emissions
The Australian beef industry is a significant contributor to greenhouse gas emissions, with enteric emissions from cattle digestion being a major source. However, the industry has made efforts to reduce its emissions, with a 78.56% reduction in net greenhouse gas emissions since 2005. The industry has set a goal of becoming carbon neutral by 2030.
Great Barrier Reef
The sediment and nutrient loads entering the Great Barrier Reef from grazing lands and sugar cane production are having a significant impact on the health of coral and seagrasses, with over half the Reef's coral dying in the past 30 years. The beef industry is working with partners to improve farming practices and reduce the environmental impact on the Reef.
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Animal welfare standards
Animal welfare is a key consideration in Australian beef production. The industry is subject to rigorous standards and guidelines that aim to protect the health and well-being of cattle.
The Animal Welfare Standards and Guidelines – Land Transport of Livestock is a crucial framework that regulates the transportation of cattle. It specifies, for example, that mature cattle may be transported for up to 12 hours without water and 36 hours without food. The maximum time without water is extended to 48 hours for cattle over six months old. These standards aim to minimise stress and dehydration in transported animals. However, critics argue that water deprivation can still cause significant clinical, physiological, behavioural, and emotional stress, and that further research is needed to understand the full impact on animal welfare.
In addition to transport regulations, Australia's beef industry is known for its high animal health status and extensive traceability programs. The majority of cattle are raised on pasture, with grass-fed beef being a popular and healthy option due to its lower fat and cholesterol content and higher levels of Omega 3 fatty acids. The unique characteristics of grass-fed beef, including flavour, texture, and tenderness, are influenced by factors such as cattle breed, pasture quality, soil conditions, topography, and climate.
To further enhance animal welfare, organisations like WWF-Australia have been working with partners since 2014 to promote sustainable beef production methods. Through initiatives like Project Pioneer, WWF-Australia encourages the adoption of innovative techniques that improve water quality and reduce environmental impacts, particularly in the Great Barrier Reef catchment areas. The organisation has helped secure over $200 million in funding to support sustainable grazing practices and improve water quality in the Great Barrier Reef.
While Australia's beef industry faces challenges, such as the environmental impact of grazing lands and the contribution to climate change, there is a growing awareness and effort to implement more sustainable practices. The industry's economic significance, coupled with its impact on the environment and animal welfare, underscores the importance of continuous improvement in production methods to ensure the well-being of both the industry and the animals it relies on.
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Frequently asked questions
Australia produced approximately 2.2 million tonnes of beef and veal in 2023.
In 2023, Australia exported 67% of its total beef and veal production, which was valued at A$11.3 billion.
Australian beef is primarily grass-fed or grain-fed, with grass-fed beef being the most common. Grass-fed beef tends to have a more robust, earthy flavour and excellent texture. Australia also produces organic and breed-specific beef, such as Wagyu and Angus.
Beef production in Australia has been associated with significant environmental concerns, including water usage, greenhouse gas emissions, land degradation, and the destruction of native vegetation for grazing land. These practices have contributed to the decline of the Great Barrier Reef.
Australian grass-fed beef is considered healthier due to its lower fat and cholesterol content and higher levels of Omega 3 fatty acids. It is also a good source of protein and offers a range of textures and flavours.
