Lyla Lindsey
Australian cuisine is diverse, with influences from its indigenous ingredients to its colonial past and the many cultures that have since immigrated to the country. Meat is a staple in Australian diets, with chicken, beef, lamb, and pork being the most popular. Chicken is the most commonly consumed meat by weight, with the average Australian eating approximately 47 kilograms of chicken per year. Barbecued meat is almost synonymous with Australian cuisine, with lamb being a popular choice for grilling. While kangaroo is available as game, it is not among the most commonly eaten meats, although it is increasingly common in shops and restaurants. Seafood consumption is increasing, and Australian seafood includes southern bluefin tuna, King George whiting, and yabby. Iconic Australian meat dishes include the meat pie, sausage rolls, and the pie floater, a meat pie served in a bowl of pea soup.
| Characteristics | Values |
|---|---|
| Most popular meat | Beef |
| Other popular meats | Chicken, pork, lamb, kangaroo, emu, crocodile |
| Meat dishes | Meat pie, mixed grill, steak and chips, chicken parmigiana and chips, roast lamb or beef with roast vegetables |
| Meat at barbecues | Steak, sausages |
| Historical diet | Bread, salted meat, tea, rum |
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What You'll Learn
Chicken is Australia's most popular meat
While beef is considered the most popular meat in Australian cuisine, chicken is also a popular choice. Chicken parmigiana and chips is a common dish served at counter lunches and counter meals, which are lunches at Australian pubs or dinners. Chicken is also a key ingredient in Australia's favourite meat pie, which is made up of flaky pastry filled with minced meat and gravy, sometimes mixed with vegetables.
Chicken is also considered a staple at Australian barbecues, where it is often cooked as chicken steaks or sausages. These are commonly served with a side of salad or grilled vegetables. Chicken is a versatile meat that can be grilled, barbecued, or turned into a variety of dishes, making it a popular choice for Australians.
In addition to chicken, other meats commonly consumed in Australia include beef, lamb, and pork. Barbecued meat is almost synonymous with Australian cuisine, and beef is often cooked as steaks or sausages at Australian barbecues.
While kangaroo meat is available in Australia, it is not among the most commonly eaten meats. However, it is a common commercial dog food in the country. Other less commonly eaten meats in Australia include emu and crocodile, which are considered game meats.
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Beef, lamb and pork are also popular
While beef is the most popular meat in Australian cuisine, other meats such as lamb and pork are also commonly consumed.
Barbecued meat is almost synonymous with Australian cuisine, and beef is a staple at these barbecues, often cooked as steaks or sausages and served with a side of salad or grilled vegetables. The popularity of beef in Australia can be attributed to its versatility, flavour, and availability.
Lamb is also enjoyed in Australia, as seen in the traditional counter lunch dish of roast lamb with roast vegetables. In addition, lamb is a key ingredient in the mixed grill, another popular meat dish in Australia.
Pork is consumed in Australia, although it is not mentioned as frequently as beef or lamb. One example of pork consumption in Australia is the meat pie, a favourite Australian dish made with flaky pastry filled with minced meat and gravy, sometimes mixed with vegetables. A variant of the meat pie is the pie floater, which is served in a bowl of pea soup and is particularly associated with Adelaide.
Other meats consumed in Australia include kangaroo, emu, and crocodile, although these are less common and often considered game meats.
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Fish and seafood are common
While beef is the most popular meat in Australian cuisine, fish and seafood are also common. In fact, Australian seafood exports are valued at over $1 billion, and the country boasts some of the world's most sustainable fisheries.
Seafood consumption in Australia is increasing, although it is still less common than poultry and beef in the national diet. The seafood industry in Australia includes both wild-catch fisheries and aquaculture production. The former consists of fishing in the wild, while the latter involves cultivating marine life in controlled environments.
Some of the seafood that Australia exports includes high-value species such as salmon, trout, rock lobster, abalone, oysters, and scallops. In addition, Australia also exports non-edible fishery products, such as pearls and fish meal.
The Australian Fish & Seafood Cookbook, written by four of the country's most respected authorities on seafood, aims to encourage Australians to feel more confident about preparing and cooking seafood at home. The book includes an A-Z guide for both fish and shellfish, with information on where in Australian waters each species is found, its seasonality, catching methods, common length and weight, identifiable features, and sustainability.
Some examples of seafood commonly consumed in Australia include southern bluefin tuna, King George whiting, Moreton Bay bugs, mud crab, jewfish, dhufish, and yabby.
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Barbecued meat is synonymous with Australian cuisine
Australia has a diverse cuisine influenced by its colonial past and its natural resources. Barbecued meat is almost synonymous with Australian cuisine, with beef being the most popular meat. This is due to its versatility, flavour, and availability.
Beef is a staple at Australian barbecues, often cooked as steaks or sausages and served with a side of salad or grilled vegetables. It is also commonly eaten in pubs as steak and chips, or as a mixed grill with other meats.
Other popular meats in Australia include chicken, pork, lamb, and kangaroo. Kangaroo meat is considered a game meat and is available in various cuts and sausages. It is low in fat and often grilled on a barbecue to a rare or medium finish. Emu and crocodile are also consumed as game meats, though less commonly.
Australia also has a variety of seafood dishes, including southern bluefin tuna, King George whiting, Moreton Bay bugs, mud crab, and jewfish. Meat pies, often served with beer, are another popular Australian dish.
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Kangaroo, goat and camel are less popular meats
While kangaroo, goat, and camel meats are less popular, they are still consumed in Australia.
Goat meat, for instance, is widely used in both traditional and contemporary Australian culinary practices. Its unique flavour profile allows for diverse cooking methods and experimentation. Popular dishes include goat curry, slow-roasted goat leg, grilled goat chops, and goat biriyani. Goat meat is now readily available in butcher shops, supermarkets, and restaurants across Australia, offering a flavorful and sustainable alternative to more conventional meats.
Kangaroo meat, though consumed by only 14.5% of Australians in 2008, is also gaining popularity. It is sourced from the four main species of kangaroos that are harvested in the wild and is recognised for its nutritional composition and health benefits. Kangaroo meat is incredibly lean, with approximately 23.2% protein and only 2.6% fat, making it a healthier alternative to commonly consumed meats. Many Australian supermarkets and restaurants now serve kangaroo meat, and it is exported to over 61 overseas markets.
Camel meat, on the other hand, is not as widely consumed in Australia, despite its popularity in Middle Eastern and African countries. However, some Australians are starting to develop a taste for it, and it is considered a delicacy in some cultures. Camel meat is sourced from the wild camels initially brought to Australia in the 1800s by Afghan cameleers. It is known for being a rich and high-protein meat, and its consumption is encouraged to reduce the population of these hardy mammals.
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Frequently asked questions
Chicken is the most popular meat in Australia, with the average Australian consuming approximately 47 kilograms of chicken per year.
Australians enjoy a variety of meat dishes, including chicken parma, grilled barramundi and chips, steak, meat pies, and sausage rolls.
While not among the most commonly eaten meats, kangaroo meat is available in Australia and is considered lean and nutritious. Other less common meats include emu, crocodile, and goat.
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