AUSSIE BEEF & LAMB INVITE VISITORS TO MEET THE PRODUCERS AND TASTE THE BEST OF AUSTRALIA AT HRC 2026

Supporting choice and food security in the UK

Alongside showcasing the quality of Australian red meat, the team at HRC also highlighted the role Australia played in supporting the resilience and reliability of the UK’s red meat supply chain.

With contrasting seasons between the northern and southern hemispheres, Australian production naturally complemented the UK’s supply cycle.

“Australia has opposite seasons to the UK, meaning our red meat production peaked when the UK’s was at its lowest,” explained Richard Sanders, Country Manager for the UK & Europe.

“This positioned Australia perfectly to help plug supply gaps and ensure year-round availability for British consumers.”

Forward-looking industry analysis suggested that without reliable supply from trusted international partners, the UK could face a significant red meat shortfall in the coming decade as population growth continued to drive demand beyond domestic production levels.

Australia remained a modest but growing contributor to UK imports. Following the Australia-UK Free Trade Agreement, which came into force in 2023, exports increased from a low base.

In 2025:

A taste of Australia’s natural farming story

Visitors to the stand also discovered the story behind Australian beef and lamb production.

Rolling green hills and vast open plains formed the backdrop to Australia’s red meat industry. Across these landscapes, cattle and sheep grazed freely on some of the world’s richest natural pastures.

This freedom to roam, combined with nutrient-rich grasses and world-leading farming standards, contributed to beef and lamb known globally for their flavour, tenderness and consistency.

Australia’s scale of production, combined with modern farming practices and strict traceability standards, allowed producers to deliver consistent quality while maintaining strong animal welfare and sustainability frameworks.

What set Australian red meat apart

Australian beef and lamb were recognised worldwide for their consistency, eating quality and production standards.

Quality assurance was supported by Meat Standards Australia (MSA) — a rigorous, science-based grading system that independently assessed cuts for tenderness, juiciness and flavour. The system provided chefs, buyers and consumers with confidence that every MSA-graded cut delivered a reliable eating experience.

Animal welfare standards were also closely aligned with those in the UK, with both countries among the first globally to legislate comprehensive farm animal welfare frameworks.

Spotlight on Australian Wagyu
Visitors to the stand were also able to explore the world of Australian Wagyu, which had become the largest Wagyu export industry globally, shipping more than 67,000 tonnes annually.

Australia was the second-largest Wagyu producer after Japan, with a herd of more than 300,000 animals, ranging from first-cross Wagyu-Angus cattle through to Fullblood Wagyu derived from Japanese genetics.

Renowned for its exceptional marbling and rich flavour, Australian Wagyu had become a favourite among chefs worldwide. The scale of Australia’s production, combined with rigorous grading and reliable supply chains, enabled producers to deliver premium Wagyu to global markets at consistent volumes.

Live chef tastings on the stand

Throughout the show, chefs Graham Green and Aussie Lambassador Tim Dela Cruz prepared a series of tastings featuring premium cuts of Australian beef, lamb and Wagyu.

These demonstrations showcased the versatility of Australian red meat across a range of dishes, giving visitors the opportunity to experience the flavour and quality first-hand.

Aussie Beef & Lamb took over Chef HQ
On Tuesday 31st March, Aussie Beef & Lamb, supported by The Australian Trade and Investment Commission (Austrade), took over the Chef HQ stage for a special afternoon celebrating the versatility and provenance of Australian red meat.