Between 1981 and 2011, the Canadian beef industry reduced its green house gas (GHG) footprint by 15% through advancements in technology and management that enabled industry to produce the same amount of beef in 2011 compared to 1981, all with 29% less breeding stock, 27% fewer harvested cattle, and 24% less land. There is a lot to choose from when buying Canadian beef, with cuts that slow-simmer or others that are ready in minutes. But U.S. producers say they still have an advantage over the imported meat… Grain-fed beef tends to have a more consistent taste, whereas the flavor profile of grass-fed varies based on the land where the cattle graze, their breed, and the time of year. Beef labeled “Kobe” must come from Tajima-Gyu cattle that have been born, raised, and slaughtered in the Hyōgo prefecture, of which Kobe is the capital. With such high quality, it can be confusing to try and sort out the different qualities of beef.The following is a handy guide to explain the Canadian beef grades and what they mean to you. People love this canned corned beef because the can is easy to open and they don’t need a special opener. Trade. The program was developed using more than 100,000 consumers, across seven countries, who taste-tested some 700,000 beef samples to define what traits affect the eating quality of red meat. Flat iron steaks (also known as butler’s steak in the UK and oyster blade steak in Australia and New Zealand) usually have a significant amount of marbling. Hampered by reduced national cattle herd size after years of drought, Australia’s beef exports to all markets fell dramatically to 1.039 million tonnes last calendar year, trade statistics released this … The care and attention taken by Canadian cattle farmers has raised their status to world leaders in the field. It is one of the most popular products because it contains more meat chunks that are rich in taste and full of spicy aroma. 2020 Australian beef exports fall 15pc, to 1.039 million tonnes. A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. The flat iron is the top blade steak, which is derived from the tender top blade roast. High quality grassfed, organic quality, naturally farmed, hormone/antibiotic free Agus Beef, Wagyu, Lamb, Free Range Pork and Chicken, Hot Pot and seafood. Canadian beef is unrivaled in culinary circles. Australia is one of the biggest producers of Wagyu beef in the world, and uses its own grading scale, the AUS-MEAT marbling system. The MSA grading system is designed to take the guesswork and crossed fingers out of buying and cooking Australian beef. Whatever your schedule, beef’s got a cut to fit! Kobe beef is subject to a rigorous grading policy that includes measures of fat-marbling ratio, gross weight of beef, and overall meat quality. THE AUSTRALIAN WAGYU MARBLING SCALE. Aussie Meat also has an extensive range of BBQ Grills (Charcoal, Gas & Electric) More marbling means a tenderer, creamier texture, and is what Wagyu and Kobe beef connoisseurs highly prize, so the higher the BMS score, the more expensive the beef is. It’s considered by many to be the finest cut of beef … Chin says: “The answer is yes and no. For example, a Sirloin Tip Marinating Steak, should be marinated. Buying simplified: Ideally, each cut is organized by cooking method and has the Method as its middle name. Premium Australian & New Zealand Meat and Ocean-catch Seafood online butcher. Ox & Palm Corned Beef is made in Australia. Most popular products because it contains more meat chunks that are ready in minutes made in.! 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