Kam Eat With Me

In Malaysia, halal meat is easily found and a very important aspect in the market. Surprisingly,
Australia is an impeccable source of halal meat and meat products as well, being a long trusted
supplier of halal beef and lamb to over 100 countries, including the Middle East, Indonesia and
Malaysia.

“Halal” in Arabic means lawful and permitted, and it refers to adherence to a set of conditions on how the animal is slaughtered and meat processed, as well as how the animal is treated while alive. According to Islamic law, it must not be mistreated nor has any pain inflicted on it during its lifetime. It must also be provided with enough space to roam, clean water, food and fresh air.

All these conditions are certainly met for halal beef and lamb production in Australia. The animals graze
on lush green pastures and are well cared for. It is a natural way of life for livestock in Australia
and animal welfare is regulated by laws enforced by government. These have a positive impact
on the consistently high quality of Australian Halal beef and lamb.

Meat and Livestock Australia (MLA) conducted a webinar on “Your Trusted Halal Australian Beef and Lamb, from Farm to Plate” with speakers Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission; Terry Nolan, Australian Meat Industry Council (AMIC) representative; and Valeska Valeska,
Regional Manager for Southeast Asia, Meat & Livestock Australia.

Sanjay spoke on the bilateral trade relationship between Australia and Malaysia, work underway to further strengthen this relationship and how the Australian Government ensures Australian beef, lamb and goat are quality and halal compliant. Nolan shared how exporters are committed to supplying halal meat from Australia’s farms to Malaysian consumers, ensuring quality and halal practices, and with all the SOPs in place. He related how Australian livestock are raised in pristine environment, free from diseases, and expand on Australia’s red meat integrity systems. Lastly, Valeska talked about consumer insights on Australia Beef and Lamb and MLA promotional programmes which consumers can participate in.

A recent study by MLA revealed that animals raised and processed in a stress-free environment produce better quality meat that are consistent, hygienic, safe and nutritious. These are the beneficial attributes that are permissible for consumption. Australian halal beef and lamb are versatile and suitable for Asian and western cuisine. The quality fresh and tender meat takes less time to cook.

All cattle, sheep and goats processed in Australia for the Malaysia market are slaughtered under the Australian Government Supervised Halal Programme by accredited Muslims. This programme is administered by the Federal Department of Agriculture in Australia. Additionally, all processing facilities in Australia employ only registered and trained Muslim slaughter men from the Halal Certifying Bodies. They also comply with personal hygiene, operational sanitation and animal welfare requirements. These Halal Certifying Bodies are recognised and approved by JAKIM (Department of Islamic Development of Malaysia). The halal systems and production facilities are regularly audited by internal quality and food safety assurance systems, (Australian and importing country representatives from DVS (Department
of Veterinary Services of Malaysia) and JAKIM.

The meat is certified halal prior to its import into Malaysia. There are currently 7 Muslim certifying bodies in Australia for Halal certification export to Malaysia. Meat exporters will also need to meet other requirements under Australian regulations prior to export. Every shipment carries a Halal and Health Certificate.

MLA recently took part in MIHAS (Malaysia International HalalShowcase), the world’s largest Halal exhibition. The hybrid event combines virtual and physical exhibition, with halal industry players attending from around the world. According to Valeska, Australian Halal beef and lamb work well with Asian and western cuisine, turning out delicious and nutritious dishes each time.

There was also a cooking Demo by Chef Jason Manson who demonstrated a simple Beef Rendang recipe,
a Peranakan dish with beef, belimbing buluh and beancurd sauce, and his version of Sabah Beef Soto with Vermicelli.

From press release