Savour True Aussie beef and lamb
Who else is missing dining in at restaurants and being able to enjoy a good piece of steak? During a recent virtual Beef Up Webinar & Tasting, we had a chance to savour Australian beef branded under True Aussie beef, for real as lunch was sent over, and what a lip-smacking meal that turned out to be! (Lamb Bulgogi recipe at the end!)
Eating lean red meat three to four times a week is recommended by nutritionists for a healthy balanced diet. Australian beef, branded under True Aussie beef, fits the bill and is easy and convenient to buy and cook.
Beef has many nutritional benefits, especially for children as red meat is a great source of protein, iron, zinc and other essential nutrients.
True Aussie beef – grass-fed, grain-fed, organic and breed-specific products like Wagyu and Angus – can be enjoyed in different meat cuts and in a variety of cooking styles. Most Australian cattle are raised on open pasture, and Australian grassfed beef is naturally low in fat and cholesterol, while offering a higher level of Omega 3 fatty acids.
The Australian red meat industry has a global reputation as a supplier of clean, safe and natural products, underpinned by its disease-free status and advanced food safety and integrity systems. According to Meat & Livestock Australia (MLA) Managing Director, Jason Strong, Australia’s red meat industry has world-leading production systems and is the custodian for half of Australia’s land mass, playing a vital and sustainable role in feeding Australians and the world.
MLA recently launched “Red Meat, Green Facts” (https://www.redmeatgreenfacts.com.au/), a fast-facts producer pocket guide and online resource providing important information about cattle, sheep and goat production in Australia, with a particular focus on animal welfare, protecting the environment, health and nutrition. MLA invests in food safety research and development (R&D) projects across the value chain to support market access for the Australian red meat industry by enhancing product integrity and traceability from paddock to plate.
Beef plays an important role in the Malaysian diet, especially among Muslim consumers. True Aussie beef imported into Malaysia is halal compliant, adhering to strict standards required for producing halal meat and meat products, with the involvement and expertise of Islamic organisations to supervise and certify the
Australia is the second largest beef supplier to Malaysia, with a market share of approximately 12%. It is also the biggest supplier of chilled beef, accounting for almost 90% of the country’s chilled beef imports. True Aussie Beef is widely available in major supermarkets and hypermarkets throughout the country. The different cuts of beef are in convenient and hygienic packs with the True Aussie Beef logo on it.
According to the MLA Global Consumer Tracker Malaysia, 2020, Malaysia has comparatively high per capita beef consumption of about 7kg per person a year, compared to the average of 5.4kg in the region. Australian beef is the favourite meat for many Malaysian families, especially among those with middle to high-income. True Aussie beef is also believed to offer the highest quality steak, with 40% of affluent Malaysians indicating Australian beef would be the first choice for their next beef purchase.
Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission spoke on how Australian beef, lamb and goats are renowned for their quality, safety and halal compliance. He focused on the strength of Australia Malaysia halal red meat trade and the strong regulatory and food safety
framework that underpins this important trade relationship.
Consultant Dietician Mary Easaw spoke on nutrition from beef and lamb, the health qualities of red
meat and how it benefits us.
Chef Victor Chow shared tips on practical beef recipes and demonstrated a few dishes using True Aussie beef. Within minutes, he cooked up a Pan-seared Striploin and Broccoli salad and an Airfried steak salad noicoise style.
From press release
Here’s my version of Korean Lamb Bulgogi using Aussie Lamb syabu syabu pieces. Usually the recipe calls for Asian pear, failing which a red apple is fine too. I didn’t have either so I used a green apple, which worked just as well. It’s used as a natural tenderising agent and you don’t really taste the tartness of the apple itself once it’s cooked. Some recipes calls for the addition of mirin, of which I had none but I always have some Australian white wine at hand, so I splashed some of that in and I found it elevated the taste.
Incidentally, I’ve tried cooking this dish using beef and pork as well, and beef is probably the best bet, unless it’s MLA True Aussie lamb quality, which is then awesome delicious.
Since the lamb bulgogi I had was just a small portion, I had it over a bed of cabbage and julienned carrots. Nice balance of protein and fibre, and a complete meal for the family.
500g True Aussie Lamb, sliced thinly
1/2 green apple (or 1 whole small apple), peeled and coarsely grated
3 tablespoons soy sauce
3 tablespoons light brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 full tablespoon gochujang (Korean red pepper paste)
3 tablespoons white wine
Combine apple, wine, soya sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Add in meat and mix well. Marinate for at least 4 hours or overnight.
Heat 1 tablespoon vegetable oil in an iron grill pan over medium-high heat. Fry the meat for 2 to 3 minutes on each side, flip the pieces to ensure they are not overcooked. Feel free to add soya sauce, salt and/sugar and black pepper to taste.
Garnish with toasted sesame seeds and spring onions before serving.