It’s produced intentionally…in a way that cares about Australia’s livestock, environment and consumers. Here, you’ll find out how this happens, as well as the answers to some commonly asked questions about the red meat industry.

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Three Blue Ducks TV

Australian Good Meat has partnered with the chefs from Three Blue Ducks for a new TV series which takes the audience on a behind the scenes journey to meet Australian beef and lamb producers.

The series introduces the chefs Darren Robertson, Andy Allen and Mark LaBrooy to Fiona Aveyard from Outback Lamb and Robert Mackenzie of Macka’s Beef who share their passion and commitment to animal welfare and sustainability.

With a keen interest in provenance - using only local, ethical and top quality produce in their dishes - the chefs create new dishes to feature on their iconic Three Blue Ducks menus.

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We care about

Animal health and welfare

From paddocks to processing, the Australian red meat industry cares about its livestock.

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Environmental sustainability

From paddocks to feedlots to processing plants, the Australian red meat industry cares for its environment.

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Health and nutrition

Lean red meat plays an important role in a healthy, balanced diet and is recommended in the Australian Dietary Guidelines.

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Producer stories

Jack and Mim Walker’s cattle breeding stud in Theodore Queensland operates alongside the family’s larger, grass-fed commercial herd.

The Walker family are committed to managing their land in response to seasonal conditions, this requires them to be flexible and adapt their operating practices according to the climate.

More producer stories

Supply chain

On farm

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Feedlot

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Transport

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Processing

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Livestock exports

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