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.