Australia: Pioneers in ethical livestock management

Image source: @jbsaussiebeef

Australia has earned a global reputation for producing clean, traceable, high-quality beef — and the brands we carry at à La Carte Meats exemplify exactly why.

From the fertile Darling Downs to the cool southern grain-feeding regions, our beef producers uphold world-leading standards in animal welfare, sustainability and food safety.

But what truly sets Aussie beef apart?

Australian producers are pioneers in ethical livestock management. Cattle are raised under strict welfare codes designed to minimise stress and promote health — because well-cared-for animals produce better beef.

• Low-stress handling techniques and infrastructure (like curved yards and quiet loading ramps) are commonplace.

• Producers follow the Australian Animal Welfare Standards and Guidelines, which are among the most comprehensive in the world.

• Some Australian beef brands go even further by adopting independent animal welfare certifications.

Healthy, stress-free cattle = tender, flavoursome beef.

Whether it’s lush pasture in the southern states or scientifically balanced rations in Queensland feedlots, Aussie cattle are nourished with care and precision.

• Grass-fed beef develops slowly, resulting in deeper flavour and leaner meat.

• Grain-fed beef offers rich marbling, ideal for premium steakhouse-style cuts.

• Leading brands like Beef City Black control feed and processing at the same location, ensuring absolute consistency from paddock to plate.

Australia’s National Livestock Identification System (NLIS) is a global benchmark for traceability.

• Every animal is electronically tagged and tracked from birth to processing.

• This not only supports rapid biosecurity response — it guarantees transparency and safety for your customers.

• For example, at Beef City, cattle are processed just metres from the feedlot. This minimises transport stress and preserves eating quality.

Australia’s vast and varied landscape produces beef with distinct characteristics based on climate, pasture and breed. This diversity gives chefs and venues a real competitive edge. For example:

• Beef City Black is produced in the Darling Downs, Queensland — a fertile region known for premium grain-fed cattle. With cattle raised, fed, and processed at the same location, this integrated system ensures consistency, high marbling, and reliable eating quality.

• Phoenix Wagyu comes from carefully managed farms in Southern Australia, where cattle are long-fed a specialised grain ration. The result is high-grade Wagyu with rich marbling and luxurious texture, perfect for premium menus.

• 2GR Wagyu is sourced from New South Wales and Queensland, raised to the strictest standards under Hancock Agriculture. With Japanese genetics and a long-fed diet, this Wagyu delivers world-class marbling and mouthfeel — a standout on fine-dining plates.

• Royal is a brand that sources cattle from Central Queensland, combining pasture-raised conditions with grain finishing to strike the ideal balance between flavour, tenderness and presentation.

Whether you want a signature steak for a premium menu or a versatile rump for volume service, Australia’s beef regions really have it all covered.

Australia’s beef industry is actively working toward carbon neutrality by 2030 — the first of its kind in the world.

• Many producers use rotational grazing, renewable energy, and on-farm water conservation.

• Some brands already boast some of the world’s cleanest air and lowest environmental footprints.

It’s not just about great beef — it’s about great beef for the future.

By partnering with Australia’s most trusted and transparent beef brands we can guarantee premium quality, consistency and ethical supply.

From paddock to plate, a La Carte Meats make it easy for chefs, venues and foodservice professionals to serve world-class Australian beef with confidence.

Chat with our team about the ideal cuts and brands for your venue.