Aussie Beef & Lamb UK

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Aussie Beef & Lamb UK

Raising awareness of Australian beef and lamb in the UK. Here at brand Aussie Beef & Lamb, we’re the custodians of Australian red meat as a whole.

We stand for sustainable, trusted, high-quality red meat that tastes great, is consistent and is processed under the highest standards of food safety and animal welfare. We’re passionate about it and our aim is to share all of its amazing attributes. More than 400,000 tonnes of beef and 80,000 tonnes of sheep meat is imported into the UK each year. Our goal to service a percentage of that, not com

pete with British production. Australian beef stands out. Why you may ask? With a range of textures, tenderness, flavour profiles and eating quality characteristics, it’s the superior choice. Our HUGE range includes high-quality grain-fed, breed-specific beef products such as Wagyu and Angus. The Aussie Beef & Lamb brand is built on two core pillars; PEACE OF MIND and PURE ENJOYMENT. In a nutshell, we donate premium products and quality assurance, with high levels of traceability. We stand for trusted, high-quality red meat that tastes great and is processed under the highest standards of food safety and animal welfare.

04/06/2026

Want to sharpen your butchery skills?

Chef Janine Booth, Aussie Beef Mate and owner of Root and Bone, breaks down the top sirloin centre cut - a lean, flavour-packed cut that delivers big on taste and versatility.

In this Aussie Meat Academy video, Janine shows you:

✔️ What makes the top sirloin centre cut unique
✔️ How to identify it correctly
✔️ Professional trimming techniques to maximise yield and quality

Whether you’re a chef, butcher or serious meat lover, this is essential viewing for getting the most from every cut.

👉 Visit Aussie Meat Academy to watch the full video (link in our bio/stories).

03/06/2026

For more than 150 years, Australian beef and lamb have played a role in the UK market, but the conversation is evolving.

In this latest feature for , our very own Country Manager for the UK and Europe, Richard Sanders (aka ) explores how Australian red meat is helping support the UK supply chain through consistency, quality, carcase balance and seasonal supply gaps.

The article looks at how Aussie beef and lamb are increasingly being viewed not as competition, but as a strategic complement within the UK market.

A thoughtful read for chefs, buyers, foodservice operators and anyone interested in the future of red meat in the UK.

Head to the link in our comments below to read the full article.

02/06/2026

Tomahawk, picanha, lamb cutlets or butterflied leg… which cut is ruling your BBQ this summer? 🔥🥩

In our latest BBQ guide, we take you through the very best Aussie beef and lamb cuts for grilling, plus we share our expert tips on marinades, cooking techniques, heat control and getting that perfect char every time.

We’ve also included recipe inspiration from Aussie Beef Mate , Lambassador and Chef Samuel Burke.

Click the link in our comments below to read our full guide and discover recipes designed to take your BBQ game to the next level.

31/05/2026

Can you care for nature and produce meat? These three Aussie farmers say yes and they are proving it by:

✔️Working with the environment, not against it
✔️Producing nutritious, delicious food
✔️Caring for the land for future generations
✔️Supporting wildlife habits

For more information on our sustainability initiatives, click the link in our bio.

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28/05/2026

Looking to bring more theatre to your menu?

With BBQ and fire-led cooking trending across menus, now’s the time to bring flame and bold flavour into your kitchen.

Here Chef Samuel Burke shows how to turn beef mince into a high-impact, wok-fired dish, combining bold flavour, visual appeal and fast ex*****on for busy kitchens.

This caramelised beef stir fry is a dish built for volume, versatility and standout presentation.

What you’ll learn:

✔️ How to drive flavour through caramelisation
✔️ How to cook fast, serve faster - ready in 30 minutes total,
✔️ How to build menu versatility - pair with noodles or adapt across formats
✔️ How to balance cost and impact

👉 Visit Aussie Meat Academy to get the full recipe. Add it to your next menu development session. Save and share with your team.

Link in bio.

Aussie Meat Academy is your go-to for chef-led, service-ready recipes that deliver on flavour, speed and profitability.

27/05/2026

Chefs, buyers and foodservice operators… do you want more consistency from your beef supply?

The Aussie Meat Academy digital platform delivers science-led insights to help you improve quality, extend shelf life and maximise product performance across your operation. In this deep dive feature, we explain how extended ageing transforms chilled Australian beef into a high-value, consistent product, unlocking up to 12–20 weeks shelf life while enhancing tenderness and eating quality.

What you’ll learn:

✔️ How to extend shelf life with confidence
✔️ How to master temperature for quality and safety - learn why -2°C to 0°C is critical
✔️ How to leverage natural ageing
✔️ How to apply best practices in hygiene, handling and cold chain control

👉 Read the full article on Aussie Meat Academy.

Strengthen your beef programme today, save and share with your team. Link in comments below 👇🏼

26/05/2026

Do you want the house tour?

From wide open landscapes to the care our farmers pour into every herd and flock, this is farming as it’s meant to be.

See the land our cattle and sheep call home - lush, expansive and naturally thriving.

Because great flavour starts long before it reaches your plate.

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22/05/2026

Looking to elevate your lamb offering?

If you’re a chef, menu developer or operator, discover how to unlock the full potential of Aussie lamb with chef Paul Farag’s Lamb Leg Tacos with Salsa Verde.

Built for modern foodservice, this dish uses boneless lamb leg and a marinate + steam + chargrill method to maximise tenderness, flavour and kitchen efficiency.

Why it works in your kitchen:

- Prep ahead: marinate and steam up to 48 hours in advance
- Reliable holding: up to 3 days without compromising quality
- Scalable: ideal for high-volume service and catering
- Cost-efficient: minimal wastage with flexible portion control

From QSR to premium dining, this versatile cut adapts across cuisines, formats and service styles, from shared plates to plated menus.

Watch the full video to learn the method via the link in our comments below.

You can also explore a whole range of practical tips to improve red meat prep, yield and consistency and see how Aussie beef and lamb can drive flavour and performance on your menu via our Aussie Meat Academy Digital Platform – link in bio.

20/05/2026

Exceptional ingredients were at the heart of every course created by Aussie Lambassador chef , Global Executive Chef of and Head Chef Chelsea Coughlan for our Manchester trade showcase this month.

Guests at Tom’s Chop House began with delicious beef and lamb snacks followed by Scotch eggs served with yoghurt and mint sauce using Australian grass-fed lamb shoulder, alongside a steak tartare with beetroot and gordal olives featuring Australian grass-fed Black Angus featherblade.

For mains, a classic beef Wellington showcased Australian grass-fed tenderloin, while roasted racks of lamb highlighted the outstanding flavour and quality of Australian grass-fed lamb.

A true celebration of provenance, craftsmanship and world-class Australian beef and lamb.

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aussieredmeat

19/05/2026

Foodservice pros… turn your supply chain into an advantage.

Introducing the Aussie Meat Academy podcast series – a go-to resource for chefs, buyers and operators looking to sharpen skills with Australian beef and lamb. Each episode delivers practical, kitchen-ready insights to help improve yield, consistency and menu performance.

In this episode we break down how to transform sourcing into a performance tool, using transit time to enhance eating quality, adapting cookery for leaner grass-fed meat and unlocking smarter menu strategies that balance cost and impact. Here’s what you’ll learn:

✔️ How to turn long-distance supply into a quality driver
✔️ How to adjust cook times for leaner protein
✔️ How to control braise
✔️ How to use versatile cuts + bold flavours to create cost-effective, high-impact dishes.

👉 Listen now, save for your next prep and share with your team - link in comments below.

Address

Australia House
Strand
WC2B4LA

Website

https://www.aussiebeefandlamb.co.uk/, https://www.aussiemeatacademy.com/en

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