One of the interesting but mind altering discoveries that I made during the journey of Australia's haw the people there buy there meat. When we as American beef producers are selecting a hunk of beef we are looking for the thickest slice of Rib eye with mouth watering intramuscular fat throughout.
This is not the case for the Australian meat market. The mass majority of the meat that is sold in the chain market in the country is to our standards low quality. Low to mid select beef is what the majority of the consumers buy. This is very skewed from the market in the U.S. While Traveling to different producer operations it seemed to boggle me every time when i would ask about premiums in their beef market. They do exist in the market place there but it is nothing lie ours. As beef producers it is our goal to improve the carcass of the animal for what the consumer is more willing to buy. We strive to make our meat more palatable and improve the taste of every cut. For the Australians this is not a driver in the market place. So really for me it was the question of "whats the point?" These producers are trying to improve their genetics and herds to reflect those traits of the U.S. but are not reaping the benefits that they deserve. Here is a link that the MLA has out to promote their meat. ( http://www.mla.com.au/Marketing-red-meat) It seems to me that Australians have the oposite criteria in mind when judging there cut of meat than this simple Kansas rancher. I hope that things turn around over there in the sense that they understand that the fat is not bad for them and that producers will see the dollars when improving their product.
This is not the case for the Australian meat market. The mass majority of the meat that is sold in the chain market in the country is to our standards low quality. Low to mid select beef is what the majority of the consumers buy. This is very skewed from the market in the U.S. While Traveling to different producer operations it seemed to boggle me every time when i would ask about premiums in their beef market. They do exist in the market place there but it is nothing lie ours. As beef producers it is our goal to improve the carcass of the animal for what the consumer is more willing to buy. We strive to make our meat more palatable and improve the taste of every cut. For the Australians this is not a driver in the market place. So really for me it was the question of "whats the point?" These producers are trying to improve their genetics and herds to reflect those traits of the U.S. but are not reaping the benefits that they deserve. Here is a link that the MLA has out to promote their meat. ( http://www.mla.com.au/Marketing-red-meat) It seems to me that Australians have the oposite criteria in mind when judging there cut of meat than this simple Kansas rancher. I hope that things turn around over there in the sense that they understand that the fat is not bad for them and that producers will see the dollars when improving their product.
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