Australian beef masterclass

Those who have tried premium chilled Australian beef and lamb would certainly be familiar with the delicious taste of these meats. Recently, I was invited to a masterclass detailing the nutrition and quality of Australian beef and lamb, hosted by MLA (Meat & Livestock Australia) at Hilton Kuala Lumpur, attended by over 50 professional dietitians, nutritionists, influencers and chefs.

A producer-owned company, Meat & Livestock Australia (MLA) delivers world-class marketing, research and development services for Australian beef, lamb and goat producers, while supporting exporters to get their product into the market.

Australia currently exports red meat and livestock to more than 100 countries, exports representing over 70% of the industry’s production. Representing Australia’s high quality and sustainably produced red meat.

Australian master butcher Gary Hine demonstrated meat cutting techniques for beef rump and lamb leg bone. These were later cut into steaks, stir fry strips and braise cubes for easier handling and cooking. He imparted some tips, and advised to cut away the silver skin and sinew. To ensure the meat is even more tender, always slice across the meat grain. 

Aussie beef is high quality protein – tender, juicy and delicious – whilst Aussie lamb is renowned  for its mild flavour and exceptional tenderness. Chilled Australian  lamb offers a unique dining experience without the strong taste commonly associated with lamb. The meat is juicy, tender, Halal-certified.

According to registered Dietitian, Lee Ping Nee, in addition to their premium quality and taste, Australian beef and lamb are also highly nutritious. They are a rich source of essential nutrients such as iron, zinc, vitamin B12, and protein, which help support energy levels and overall strength. 

She said that consuming a recommended 130g of red meat per serving in a meal provides all the essential nutrients for well being, compared to having to consume 1.8kg spinach. The key is to consume all food in moderation and be active with regular exercise. 

The masterclass was very interactive with three chefs demonstrating simple ways of cooking – a delicious steak by Chef Khairul Muhammad, shabu-shabu ramen by Chef Richard Tay and quick stir fry lamb by Chef Ridzwan Rasit. 

Chef Khairul Muhammad said that cooking Aussie beef and lamb is especially easy as the quality is superb and you just need salt and pepper to season for a delicious meat dish.

Whilst Chef Ridzwan was demonstrating, the lamb stir fry, he explained that Australian lamb comes from young sheep that are less than 12 months old and are raised naturally on expansive pasturelands and farms, where they are free to roam. 

Consumers are encouraged to visit the chilled section of any major supermarkets  to discover the premium range of chilled Australian beef  products. Chilled  Australian lamb is sold mainly in Jaya Grocer outlets.