Hi Everyone,
Australia is an impeccable source of halal meat and meat products, being a long trusted supplier of Halal Beef and Lamb to over 100 countries, including the Middle East, Indonesia and Malaysia.
“Halal” is an Arabic word meaning lawful and permitted. It refers to not only adherence to a set of conditions on how the animal is slaughtered and meat processed but also to how the animal is treated while alive. According to Islamic law it must not be mistreated nor has any pain inflicted on it during its lifetime. It must also be provided with enough space to roam, clean water, food and fresh air.
All these conditions are met for Halal beef and lamb production in Australia. The animals graze on lush green pastures and are well cared for. It is a natural way of life for livestock in Australia and animal welfare is regulated by laws enforced by government. These have a positive impact on the consistently high quality of Australian Halal beef and lamb.
A recent study by Meat and Livestock Australia (MLA) has revealed that animals raised and processed in a stress-free environment produce better quality meat that are consistent, hygienic, safe and nutritious. These are the beneficial attributes that are permissible for consumption.
Australian Halal beef and lamb are versatile and suitable for Asian and western cuisine, turning out delicious and nutritious dishes each time. With such quality, fresh and tender meat, it takes less time to cook, whether it’s a beef rendang or a spicy lamb stew. All cattle, sheep and goats processed in Australia for the Malaysia market are slaughteredunder the Australian Government Supervised Halal Program by accredited Muslims. This program is administered by the Federal Department of Agriculture in Australia.
Additionally, all processing facilities in Australia employ only registered and trained Muslim slaughtermen from the Halal Certifying Bodies. They also comply with personal hygiene, operational sanitation and animal welfare requirements. These Halal Certifying Bodies are recognised and approved by JAKIM (Department of Islamic Development of Malaysia). The Halal systems and production facilities are regularly audited by internal quality and food safety assurance systems, (Australian and importing country representatives from DVS (Department of Veterinary Services of Malaysia) and JAKIM.
With a population of 16 million Muslims, Malaysia has a growing demand for halal meat and meat products. The meat is certified halal prior to its import into Malaysia. These authorised representatives will confirm the manufacturing process adheres to Halal standards. There are currently 7 Muslim certifying bodies in Australia for Halal certification export to Malaysia. Meat exporters will also need to meet other requirements under Australian regulations prior to export. Every shipment carries a Halal and Health Certificate.
Malaysia stands to benefit from both local demand and strong export opportunities by leveraging increasing purchasing power among consumers in other Muslim markets. These include the Middle East and neighbouring Indonesia, the world’s largest Muslim country with a population of more than 200 million.
There are increasing opportunities in Malaysia’s Halal economy. As a member of the Organisation of Islamic Conference (OIC), Malaysia’s Halal certification is globally recognised by all Muslim nations, making it a perfect launch market for exporters. Meat and Livestock Australia recently took part in MIHAS (Malaysia International Halal Showcase), the world’s largest Halal exhibition. It’s a hybrid event from 9 to 12 September, combining virtual and physical exhibition, with halal industry players from around the world. The virtual exhibition will continue till 31 December 2021.
Nearly 30,000 visitors, 28 trade envoys and 2,000 delegates representing the entire Halal supply chain attended MIHAS and the Global Halal Summit in 2019. According to Ms Valeska “Australian Halal beef and lamb work well with Asian and western cuisine, turning out delicious and nutritious dishes each time. With such quality, fresh and tender meat, it takes less time to cook, whether it’s a beef rendang or a spicy lamb stew”. MLA will be conducting a Webinar “Your Trusted Halal Australian Beef and Lamb, from Farm to Plate” this month.
Speakers at the Webinar
Sanjay Boothalingam,
Australian Agriculture Counsellor, Australian High Commission He will speak on the bilateral trade relationship between Australia and Malaysia, work underway to further strengthen this relationship and how the Australian Government ensures Australian beef, lamb and goat are quality and halal compliant.
Mr Terry Nolan,
Representative from the Australian Meat Industry Council (AMIC) He will speak on how exporters are committed to supplying halal meat from Australia’s farms to Malaysian consumers, ensuring quality and halal practices, and with all the SOPs in place. He will relate how Australian livestock are raised in pristine environment, free from diseases, and expand on Australia’s red meat integrity systems.
Ms Valeska Valeska,
Regional Manager for Southeast Asia, Meat & Livestock Australia Ms Valeska shares the consumer insights on Australia Beef and Lamb and MLA promotional programs that consumers can participate and learn how to cook delicious recipes with halal Australian beef and lamb.
Halal Australian Beef Cooking Demo & Rendang Beef R&D by Chef Jason Manson
A cooking demo will be conducted by Chef Jason Manson to show how cost-efficient and cost- effective Halal Australian Beef can be.
Chef Jason Manson will demonstrate a simple Beef Rendang recipe in a R&D format using the Australian beef blade cut. He will share his findings on the cooking process and the dish outcome based on texture, flavor, aroma, juiciness, tenderness, form, dish presentation and cooking duration. Beef Rendang is traditionally known to cook for hours. One interesting result is that in just 45 minutes, he produced a luscious and tender Beef Rendang to serve with hot cooked rice, bread or lemang.
Chef Jason will also demonstrate 2 beef recipes -- a Peranakan dish with beef, belimbing buluh and beancurd sauce and his version of the Sabah Beef Soto with Vermicelli. Peranakan cooking typically uses pork or chicken, never beef or lamb.
About Chef Jason Manson
Jason Manson, born and bred Sabahan, started his first internship as a kitchen apprentice 20 years ago at the young age of 20. His journey includes working with established chain-brand hotels in Beijing, Melbourne and Singapore. Along this journey, he has experienced not only the different flavours of food, but also the rich diversity of food cultures from other races and ethnic groups as well. Chef Jason has also had the privilege to serve and cook for the royalty, celebrities and artistes.
Today Jason runs a full-time food consultant company which specialises in doing “Research and Development” for brand concept and ideas, conducting professional training and cooking-demo services. He also collaborates with commercial and corporate food brands by providing food-styling services based on the clients’ brand theme and concept.
About Meat & Livestock Australia
A producer-owned company, Meat & Livestock Australia (MLA) delivers world-class marketing, research and development services for the Australian beef, lamb and goat producers. While supporting exporters to get their product into the market
Australia currently exports red meat and livestock to more than 100 countries, exports representing over 70% of the industry’s production. Representing Australia’s high quality and sustainably produced red meat, MLA also designs and delivers marketing programs tailored to each market with the overall objectives of increasing market access, market shares and sales of beef, lamb and goat meat.
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