Halal Integrity of Australian Beef and Lamb from Farm to Plate

Sunday, October 10, 2021 0 Comments A+ a-

 Had a wonderful Webinar session on the topic of Halal Integrity of Australian Beef and Lamb from Farm to Plate last weekend and get to enjoy the delightful Australian Lamb Racks with Baguette & Masala Lamb Curry with fragrant rice and raita.


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 slaughtered under 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.

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 will be taking 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.

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.


After the demo session, I get the chance to prepare my own recipe for Australian Lamb Shabu Shabu.

Here what I have prepared:-😚
200gram Australian Lamb Shabu Shabu
Yellow Onion
Garlic, onion and ginger
Teriyaki sauce for marinade
Pepper
Cabbage
Cili oil


1. Garlic + yellow onion and pour in pre-marinated Lamb. Quick stir and it is ready to served.





2. Garlic, onion and ginger. Put in chopped cabbages, A spoonful of cili oil and finally fresh Lamb Shabu Shabu a quick stir in the end.



3. Besides that, I also prepare easy recipe with Australian Lamb meat. Just marinated with black pepper and grill to perfection.

Delicious and easy meal to serve for my family to enjoy together with love.😘

Youtube Link: 


 

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