COOKING red meat at home should not be an intimidating venture.
This is the message the folks at Meat and Livestock Australia (MLA) hope to convey to Malaysian consumers.
For example, terminology such as grass-fed or grain-fed and different types of cuts such as blade, flank or chuck can be confusing when it comes to choosing beef products.
With that in mind, MLA held a webinar to demystify and underscore how easy it is to choose and cook beef and lamb at home.
MLA South-East Asia regional manager Valeska Valeska said its research indicated that consumers were not confident of cooking red meat well at home.
“Although they are comfortable with ordering and eating red meat in restaurants, this is not the case when it comes to cooking for themselves.
“But from an Australian perspective, it is easy to cook, especially as Australian red meat products are of good quality and have great taste,” she said during the “Your Trusted Halal Australian Beef and Lamb, from Farm to Plate” webinar.
She added that despite the Covid-19 pandemic, there was still a growing market for Australian beef and lamb in Malaysia.
“We are expecting to see a 3% increase between this year and 2025,” she noted.
The speakers also expounded on the food safety and halal compliance of Australian beef during the session.
Australian agriculture counsellor Sanjay Boothalingam, who is attached to Australian High Commission, said Australian red meat was highly sought after because of its quality and stringent adherence to halal compliance.
“All cattle, sheep and goats processed in Australia for the Malaysian 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,” he explained.
He added that all processing facilities in Australia employed only registered and trained Muslim slaughtermen from halal certifying bodies, which are recognised and approved by Department of Islamic Development of Malaysia (Jakim).
“The halal systems and production facilities are regularly audited by internal quality and food safety assurance systems, Australian and importing country representatives from Department of Veterinary Services of Malaysia and Jakim,” he said.
Australian Meat Industry Council representative Terry Nolan also said it was keen to grow its footprint within the Malaysian market.
“This means that we are constantly looking to invest in new technologies, practices and halal training,” he added.
On hand was chef Jason Manson, who talked the attendees through on the many ways of utilising beef, featuring True Aussie Beef and Lamb products.
He showcased how versatile and suitable Australian beef was for Asian cuisine using different cuts of beef.
The recipes included beef rendang, beef soto and Stir-fried Australian Beef with Belimbing Buluh.
“Rendang, for example, usually takes several hours to cook.
“But by using the blade cut of Australian beef, it is possible to cook the perfect rendang in just under an hour.
“Although the time is reduced, it still retains the taste and texture of a good rendang dish,” he said.
Customers of Aussie beef also stand a chance of winning special prizes the next time they make a purchase with The Great Beef Escape Cook & Win contest.
Those who buy Australian beef under the True Aussie Beef brand at retail outlets or supermarkets may win toolkits and kitchen items such as air fryers, tabletop grills, induction cookers, multicookers and knife sets.
All they need to do is buy chilled Aussie beef, cook it in a simple and creative way, record a video or take a photo, upload and share it with three people using hashtags #TheGreatBeefEscape, #TrueAussieBeef and #trueaussiemy
For details and recipes, visit True Aussie My Facebook page and trueaussiebeefandlamb.my
The contest ends on Oct 3.
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