Australia's pastoral tradition has been going on for more than two centuries – since 1788, when beef cattle were introduced and raised. Herds of Angus, Wagyu, Hereford, Simmental and Limousin cattle have appeared on this land one after another.
As we all know, growing the same grape in different regions often produces very different red wines due to differences in climate and soil. The same goes for cattle farming.
Australia is surrounded by the sea, in 769Of the 20,000 square meters of land, more than 2 to 3 plots of land are used for animal husbandry. Mountains in the distance are rolling and the meadows are lush at your feet. The clean and fresh air and the free and unrestrained expanse give the animals an ideal environment to grow.
Australia's continent-wide territory, coupled with well-established border policies, keeps animals safe from major epidemic diseases such as foot-and-mouth disease (FMD), mad cow disease (BSE) and other zoonotic diseases, and the animals are in good health.
The development of Australia's livestock industry is not only due to its unique geographical advantages, but also depends on the strict control of a series of industrial standards.
As a world leader in animal identification technology, Australian cattle are born with an electronic ear tag that accompanies them throughout their ears, known as the Australian National Sexual Animal Identification System (NLIS). Each identifier can effectively track the growth trajectory, feeding system and health status of each cow.
Each cow has a different temperament, and the rancher understands and accompanies the animal through the ear tag information, and talks and gets along with the animal, which not only ensures the welfare of the animal, but also effectively ensures the health and safety of the meat.
When cattle transition from pasture to barn area, they have 14 basketball courts-sized space, clean fresh water and nutritious grain feed according to the high animal welfare standards of the National Fattening Farm Certification (NFAS). Throughout the process, the connection between humans and animals constantly adjusts to the animal's natural growth without fear and stress.
Treat it humanely and ensure its healthy and happy growth, and the happiness of this cow will be wonderfully fixed on the piece of beef in the hands of the diners.
It is worth mentioning that the Australian livestock industry not only ensures the source of meat, but also provides multiple standards and specialized systems for diners' selection, the Australian cattle classification system.
The system is comprehensively judged according to the marbling standard, fat color, flesh color, physiological maturity, final pH, dorsal peak height, and backfat thickness. Among them, the MSA beef marbling standard that we are familiar with alone has 10 grades, which are M0 M9.
When we buy steaks in China, we usually follow the following two criteria:
Grain-fed time. It is generally a pre-slaughter rating, which is a more common rating method in Australia. The higher the energy and longer the length of time the grains eaten by grain-fed cattle, the tenderer, more juicy and more marbling their meat will be.
Marbling.
The marbling standard is a post-mortem rating, and the higher the value after m, the denser the marbling, the richer the juice and aroma, and the more worthy of the price diners pay for it.
All standards are designed to better meet diners' expectations for high-quality beef.
With a series of professional support such as developed breeding technology, standardized industrial technology, and complete product value system, Australia occupies a leading position in the global beef industry.