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Aussie Beef and Lamb. Not only is it nature’s finest, but it is also guaranteed Halal.
Australian cattle and sheep are nature grazed in a land blessed with golden sunshine and lush green pastures – producing the highest quality Aussie Beef and Lamb. Add to that, Australian beef and lamb is produced under strict quality control and integrity systems and a world-leading Halal assurance programme underpinned by government regulation and oversight.
There is a common misconception that Halal refers only to adherence to a set of conditions regarding how an animal is slaughtered and meat is processed. But its meaning is, in fact, far broader. Did you know that the religious law also says how the animal must be treated during its life? It emphasizes zero tolerance towards animal abuse and mistreatment. For example, it is stated that the animal should not have been mistreated or caused any pain. And did you know that animals must also be provided with enough space to roam, with access to clean water, food and fresh air? All Halal requirements are fully embraced by the Australian red meat industry and Government in the paddock-to-plate production of high-quality beef and lamb.
For Australian farmers, animal welfare is their number one priority. Most farms are family owned and all animals are raised with respect and care. Not only is animal welfare regulated by laws enforced by the Australian Government, it is a way of life for Australian farmers. And when it comes to the natural environment, very few countries in the world are as fortunate as Australia. Australian livestock have abundant access to clean water, food and fresh air. Australian farms are usually spread across acres and acres of pastures. In fact, some farms are so big, that farmers use helicopters to herd cattle and sheep! Since Australia is an island continent, livestock are naturally quarantined from diseases common in other countries.
Did you know that animals that have been raised and processed in a stress-free environment, produce better quality meat? The muscles of healthy, stress-free animals contain high levels of glycogen, which is converted to lactic acid after the animal is slaughtered. Lactic acid is necessary to produce meat that is tender, tasty, and of good quality and colour. If the animal is stressed before or during slaughter, the glycogen in the muscles is exhausted and less lactic acid is produced, reducing the quality of the meat. So now you know the scientific reason behind the great taste of Australian beef and lamb!