Aussie Beef & Lamb

Aussie Beef & Lamb Aussie Beef & Lamb represents the tens of thousands of Australian beef & lamb farmers who supply markets globally. We’d like to share that with you.

We aim to educate and inspire home cooks and food enthusiasts on North America’s number-one source of high-quality, all-natural and sustainable grassfed beef and lamb. Australians are passionate about quality and safety when it comes to red meat. From farmer to plate, we’ve been working on that for more than 200 years. We take pride in what we do and we don’t cut corners. We trust each other becau

se we’re in this together. We also understand the importance of consistent quality for our customers. We care about our animals and we care about our products. We’re lucky in Australia – we’ve got more than we need. Great produce, healthy products and abundant choice. That means you can enjoy top quality Australian cuts of meat whenever you want. Our food, your table, enjoyed the world-over.

06/23/2026

Chef Marcelo Hisaki, owner of Restaurante Amores in Baja California, says one of his favorite recipes using Aussie proteins is lamb barbacoa. It’s a family-style dish that brings him back to childhood memories, elevated by the tender and flavorful Aussie lamb.

For him, Aussie lamb takes a deeply traditional recipe that is simple, soulful and comforting and elevates it to be even more enjoyable and truly unique. 🐑🔥

Knowing all the effort and love our Lambassadors put into their projects, it's when we see them come to life. Maria Is...
06/17/2026

Knowing all the effort and love our Lambassadors put into their projects, it's when we see them come to life. Maria Isabel in San Francisco is a deeply personal project for Chef Laura Ozyilmaz, and it joins the already successful Dalida in the restaurant family with husband/Chef Sayat Ozyilmaz.

Maria Isabel is a contemporary Mexican restaurant rooted in the Pacific flavors of Guerrero and Sinaloa, interpreted through Chef Laura’s perspective and California’s seasonal ingredients. We heard your table requests the Lamb Ribs Barbacoa...

Read about 3 new spots celebrating : https://bit.ly/4339xfN

06/16/2026

This Father’s Day, serve up something simple, nourishing and made with love. 🥩🍳

Culinary Medicine Chef Lindsay O'Neill O'Keefe shares her trademark Steak & Eggs featuring Aussie grassfed beef, pasture-raised eggs and fresh chimichurri, a dish packed with high-quality protein, iron, omega-3s and nutrients to fuel energy, focus and recovery.

Perfect for breakfast, brunch or dinner, it’s a meaningful way to celebrate the husband or father figure in your life.

Find the recipe here! https://bit.ly/4axGKE8

Always great to support the next generation of chefs! Proud of our very own Andy Groneman representing Meat & Livestock ...
06/09/2026

Always great to support the next generation of chefs! Proud of our very own Andy Groneman representing Meat & Livestock Australia, and sharing his expertise and passion for Aussie Beef & Lamb with these talented culinary students. Thanks for having us!

So excited for the Chef Saba Wahid Duffy and the opening of Kush Modern Mediterranean – Kush By Saba – outside Boston....
06/01/2026

So excited for the Chef Saba Wahid Duffy and the opening of Kush Modern Mediterranean – Kush By Saba – outside Boston. From the Date & Tamarind Lamb Ribs to the famous Aussie Lamb Merguez Mac & Cheese, there's a lot to love. Word is you'll get obsessed!

Read on: https://bit.ly/4xgGTpo

Bring versatility & profitability to your summer menu with these vibrant, chef-tested recipes from Chef Rena Frost. 🌞🥩 F...
05/29/2026

Bring versatility & profitability to your summer menu with these vibrant, chef-tested recipes from Chef Rena Frost. 🌞🥩

Featuring Espresso-Rubbed Aussie Grassfed Strip Steak, Aussie Sliced Steak with Jicama & Chipotle Honey Vinaigrette, and the indulgent Aussie Beef Short Rib Benny, these dishes combine seasonal veggies, rich flavor and premium Aussie red meat that will elevate every plate.

05/26/2026

For Chef Rena Frost, sustainability isn’t just a talking point. It’s personal.

Australian beef brings ranching traditions and honest flavor that feel like home.

05/21/2026

Your friends at Aussie Beef & Lamb have launched a new Aussie Meat Academy resource packed with inspiration for food professionals 👨‍🍳👩‍🍳🔪

Think dry aging tips, utilization ideas, reverse-seared tri-tip, crispy lamb ribs and flambéed wagyu tomahawk, all in one place with videos, podcasts and practical learning.

Start exploring! https://bit.ly/3PUcegz

A top 2026 foodservice trend, Remixed Roots or “third culture” cuisine is all about chefs blending their heritage with l...
05/19/2026

A top 2026 foodservice trend, Remixed Roots or “third culture” cuisine is all about chefs blending their heritage with lived experiences or cultures they have fallen in love with into their cooking.

It’s more than fusion, and we see it in our chef ambassadors. Many are living it out loud in new concepts like Saba Wahid Duffy’s Kush By Saba in Boston, Maria Isabel from Laura and Sayat Ozyilmaz in SF, and Marcelo Hisaki’s Restaurante Amores in Tecate MX.

What might your own roots reveal when remixed?

Luxury “high marbling” lamb is now starring on select menus around North America and beyond, sourced from a handful of A...
05/05/2026

Luxury “high marbling” lamb is now starring on select menus around North America and beyond, sourced from a handful of Aussie producers. Sometimes called the Wagyu of lamb, these purpose-bred animals are bringing a whole new level of premium experience and sophistication to the menu.

Here’s a quick Q&A with what you need to know: https://bit.ly/4ucVksi

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1730 Rhode Island Avenue NW, Suite 1210
Washington D.C., DC
20036

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