Lexi Webster
Australia has a diverse cuisine influenced by its colonial past and waves of immigration from Asia and the Mediterranean. Meat is a significant part of the Australian diet, with chicken being the most commonly consumed meat by weight, followed by beef. Other popular meats include pork, lamb, and fish. Barbecued meat is almost synonymous with Australian cuisine, with dishes like grilled barramundi and steak. In addition, Australia has a variety of seafood, including southern bluefin tuna, King George whiting, and rock lobster. Game meats such as kangaroo, emu, and crocodile are also available but less commonly consumed.
| Characteristics | Values |
|---|---|
| Average meat consumption per person per year | 145.6 kg |
| Average chicken consumption per person per year | 47 kg |
| Average beef consumption per person per year | 25 kg |
| Beef's share of fresh meat sales by value | 35% |
| Most popular meat among Australians | Chicken |
| Other popular meats | Pork, beef, lamb, fish |
| Less commonly eaten meats | Kangaroo, emu, crocodile |
| Meat consumption trends | Barbecued meat is almost synonymous with Australian cuisine |
| More than 10% of Australians are vegetarian | |
| Meat consumption per capita may not be sustainable globally |
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What You'll Learn
Chicken is Australia's favourite meat
Australia has long been a meat-eating country, with meat constituting a large proportion of the Australian diet during the colonial era and into the 20th century. While beef was once the most popular meat in Australia, today chicken is Australia's favourite meat.
Chicken is the most commonly consumed meat or poultry in Australia by weight, with Australians consuming approximately 47 kilograms of chicken per person per year. In comparison, Australians ate around 25 kilograms of beef per person in 2018. Chicken is selected for its value, taste, nutrition, and versatility, and it has the lowest carbon footprint of any meat.
Chicken has become increasingly affordable in Australia due to the intensification of chicken production, which has decreased retail prices. In the 1960s, chicken was a rare meal, eaten only on special occasions. However, the per-capita annual consumption of chicken meat in Australia has increased tenfold since then, from 4.6 kilograms per person in 1965 to 47 kilograms in 2016. This increase in chicken consumption is partly due to the steady decrease in the retail price of chicken, as well as its domestic availability.
While Australia is a major exporter of beef, sheep, and goats, and sheep and cattle farms are more common, chicken farms have increased in size and intensity. The average chicken farm now has nearly 120,000 chickens, and some run into the millions. The Australian Chicken Meat Federation reports that chicken meat is significantly cheaper than other meats, making it a popular choice for cost-conscious consumers.
In addition to chicken, other popular meats in Australia include beef, pork, lamb, and seafood. However, chicken has been consistently voted as the most popular and favourite meat among Australians, with its affordability, taste, and versatility driving its popularity.
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Beef is a close second
Australia has a diverse meat culture, with chicken being the most commonly consumed meat or poultry by weight. However, beef is a close second, with a notable 35% share of fresh meat sales by value in 2018-19, the highest of any fresh meat in that period. Queensland and New South Wales are the main beef cattle producers in Australia, with dairy cattle farming predominantly in Victoria.
Beef is an integral part of Australian cuisine, with dishes like beef pie and steak featuring on menus across the country. It is also a popular choice for barbeques, with many Australians opting for grass-fed beef. The high consumption of beef in Australia is partly due to its affordability compared to other meats like pork and chicken. In addition, the country's strong agricultural industry and global position as a major beef producer contribute to the easy accessibility and availability of beef for Australians.
The average Australian consumes approximately 25 kilograms of beef per year, contributing to the country's high meat consumption per capita. While there is a growing vegetarian and vegan population in Australia, meat remains a significant part of the country's food culture and lifestyle.
Beef is valued for its nutritional content, providing a good source of iron, zinc, and vitamin B12. However, excessive consumption is linked to increased health risks, particularly for adult males. Nevertheless, with its rich flavour and versatility in dishes, beef continues to be a popular choice for Australians, solidifying its position as a close second to chicken in the nation's meat preferences.
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Barbecued meat is synonymous with Australian cuisine
Australia is a world leader in meat consumption per capita, with Australians consuming an average of 145.6 kg of meat per person per year. Barbecued meat is almost synonymous with Australian cuisine. This love for grilled meat may have originated from the high consumption of meat in the colonial era and the 20th century, when meat constituted a large proportion of the Australian diet.
Chicken is the most commonly consumed meat in Australia, with the average Australian consuming approximately 47 kg of chicken per year. This is followed by beef, with Australians eating around 25 kg of beef per person as of 2018. Other popular meats in Australia include pork, lamb, and fish.
The popularity of barbecued meat in Australia may also be influenced by the country's love for outdoor cooking and entertaining. Barbecues are a common way to socialize and bring people together, whether it's a casual get-together with friends or a more organized event like a "sausage sizzle," a traditional Australian fundraising event where sausages are cooked on a barbecue and served in a slice of white bread with optional fried onions and tomato sauce.
In addition to chicken and beef, Australians also enjoy grilling other types of meat such as pork, lamb, and even kangaroo, which is available as a game meat in Australia. The country also has a diverse range of seafood options, including southern bluefin tuna, King George whiting, and Moreton Bay bugs, which are often cooked on the barbecue as well.
While meat is a significant part of Australian cuisine, it's worth noting that Australia also has a growing number of vegetarians and vegans, with estimates suggesting that more than 10% of Australians are now vegetarian. The cultural diversity in the Australian population has also led to a blending of "European techniques and Asian flavors," giving rise to Modern Australian cuisine.
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Kangaroo meat is available but not commonly eaten
While kangaroo meat is available in Australia, it is not among the most commonly eaten meats. In colonial-era recipes, kangaroo meat was prepared similarly to ox tail, braised until tender and served with gravy. Today, kangaroo meat is available in various cuts and sausages, but it is more commonly used in commercial dog food.
Meat is a significant part of Australian cuisine, with chicken being the most commonly consumed meat by weight. The average Australian consumes approximately 47 kilograms of chicken per year. Beef is also popular, with Australians consuming around 25 kilograms of beef per person annually. As of 2018, beef had a 35% share of fresh meat sales by value, the highest of any fresh meat in Australia.
Other popular meats in Australia include pork, lamb, and fish. Barbecued meat is almost synonymous with Australian cuisine, and various meat dishes are commonly enjoyed outdoors, such as sausage sizzles and grilled meats. However, it is worth noting that vegetarianism and veganism are also on the rise in Australia, with an increasing number of people reducing their meat consumption or adopting plant-based diets.
While kangaroo meat may be available, Australians primarily consume more conventional meats such as chicken, beef, pork, and lamb. The availability of various meat options ensures a diverse culinary landscape, catering to different tastes and preferences.
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Fish and seafood are popular
Seafood consumption in Australia is increasing, although it is still less common than poultry and beef. The country features seafood such as southern bluefin tuna, King George whiting, Moreton Bay bugs, mud crab, jewfish, dhufish, and yabby. Australia is one of the largest producers of abalone and rock lobster.
Fish is a good source of nutrients and is associated with several health benefits. Consumption of fish more than once a week can reduce the risk of dementia in older adults. Eating fish at least twice a week further reduces the risk of cardiovascular disease, stroke, and age-related macular degeneration.
In addition to fish, other seafood options like prawns, crab, lobster, mussels, oysters, scallops, and clams are also consumed in Australia. These seafood choices fall into the high-protein food group and often form the main part of a meal, especially in the evening. With Australia's cultural diversity, there are endless ways to prepare and enjoy these seafood delights.
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Frequently asked questions
Chicken, pork, beef, lamb, and fish are commonly consumed meats in Australia. Chicken is the most popular meat in Australia, with Australians consuming approximately 47 kilograms of chicken per year. Other meats such as kangaroo, emu, and crocodile are also available but are less commonly eaten.
Australia is one of the top meat-consuming countries per capita, with an average meat consumption of 145.6 kg per person per year. However, it is important to note that there are also a significant number of vegetarians and vegans in Australia, with some estimates placing the vegan population at less than 1%.
Australians enjoy various meat dishes, including bacon on toast for breakfast, beef pie or sausage roll for lunch, and chicken parma, grilled barramundi and chips, or steak for dinner. Barbecued meat is also synonymous with Australian cuisine, with options like lamb burgers, lamb kebabs, and chargrilled sirloin.
