Yes; some plants are Halal approved, but not all. Abattoirs have to be approved to export to Asia and those who are exporting to a Muslim country are Halal approved. For more information visit

Yes; because it is produced from young animals. The quality and safety of Australian red meat is also ensured with the supervision, guidelines and standards set by AUS-MEAT.

It takes less than ten minutes to cook a steak and is very easy. All you have to do is:

  1. Brush the steak with oil
  2. Heat the pan, grill or wok
  3. Add the steak and sear it on one side until moisture is pooling on the upper surface, then turn the steak once only and cook on the other side until moisture is visible
  4. Lower the heat and cook further to desired degree

Yes you certainly can! Choose lean cuts and eat moderately. Cholesterol is normally derived from fat.

Australian beef is healthy because it is packed with essential nutrients such as iron, which helps to maintain a healthy immune system and vitality.

Frozen red meat is best thawed in the fridge. Thawing time for a large roast is about 4-7 hours per 500 grams. A small roast such as a rack of lamb will take about 3-5 hours per 500 grams. Steaks of about 3mm thickness will take 12 hours or overnight to defrost. If you are short on time, use a microwave on a defrost setting.

It is not advisable to thaw meat at room temperature as this encourages bacterial growth of on the outside of the meat. It is also not recommended to thaw meat in water; placing meat in water to defrost, either hot or cold, causes bacterial growth as well as loss of colour and flavour.

It is not recommended, unless the meat has been cooked first. The reasons for this are:

  • freezing creates ice crystals within the structure of the meat, as red meat contains a high percentage of water, these ice crystals rupture the fibre causing the meat to bleed when defrosted, therefore causing the texture to become dry
  • the risk of microbial growth may increase as a result of refreezing red meat without cooking it first

  • What happens if the meat exceeds the maximum recommended freezing time?

Freezing prolongs storage time because it prevents microbial growth; however, recommended storage times are related to optimum eating quality rather than food safety. After a certain period of time, frozen foods start to dry out, so the smaller the item of food the faster the dry out effect; that's why it is recommended to freeze mince for up to 3-6 months and roasts for up to 6 months. Beyond this time, the red meat will be safe to eat but quite dry.

The larger the load added to the freezer, the slower the rate of freezing. This results in larger ice crystals forming and excessive moisture loss when the meat is defrosted.

If freezing meat in large quantities:

  • do so over a 24 hour period
  • wait until each batch of meat is fully frozen before adding more
  • avoid fresh meat from touching frozen meat

No. Australian beef and sheepmeat is produced in the most hygienic conditions so it is not necessary to be washed. Washing the meat promotes the risk of bacterial contamination that may cause food poisoning.

This is due to 'flavour taint'; certain flavours oxidize in the freezer after a period of time; the most common are onion and garlic. As many cooked dishes contain one or both of these ingredients, it is recommended to store cooked dishes for no longer than one month to prevent 'off' flavours occurring.

Plastic will cause red meat to sweat; however, if you intend to cook the meat on the same day it was purchased, it is not necessary to remove the plastic wrap.

Yes; as long as air can circulate around the meat.

Always remember to:

  • store raw meat in the coldest part of the fridge or the chiller, usually at the bottom or lowest shelf; this prevents meat juices from dripping onto other food items causing potential contamination
  • cover cooked and ready to eat food
  • store a large roast with the fat side up

No; it only prevents any further bacteria growth. Heat will destroy bacteria.