Australian beef, a delicious, healthy menu option, is also a rich source of essential nutrients like protein, minerals and vitamins. A rich source of iron, beef provides six times more iron than chicken breast, four times more than pork and 10 times more than fish. Findings also indicate that the fat composition of Australian beef is comparable to chicken and fish. They include monounsaturated, polyunsaturated and saturated fat. The lower cholesterol content means you can consume it without worry.

Due to climatic seasons, Australian beef production varies from state to state. The advantage of this is that is ensures a consistent supply of quality product all year round. The combination of its lush green pastureland, mild temperatures and abundance of sunlight and rainfall produces some of the best beef in the world. Grass-fed and grain-fed beef are popular with international diners because they are healthy, natural and flavorsome. Australian beef has a meat color that ranges from light red to cherry red.

Australian Beef Cuts - Beef can be bought as a side, hind-quarter or forequarter section, primal (rump, knuckle topside and silverside), sub-primal (usually boneless, trimmed and often rolled), or you can order portion cuts (meat prepared, trimmed and shaped to your specifications). The characteristics of different types and cuts of beef vary so much that it is important to select a complementary cooking method for best results.