What's your beef

03.Provenance to plate

Once leaving the abattoir, beef can be broken down in dedicated processing facilities and sold by the box or pallet load, or on-sold as a whole carcass. The National Livestock Identification System ensures all beef produced for consumption in Australia can be traced from property of birth to slaughter forthe purposes of biosecurity, meat safety and product integrity. However, once the animal is broken down and packaged for sale on the supermarket shelf, this flow of information stops and in most cases is not passed onto the consumer.

“Consumers aren’t too worried about which farm [the cow comes from] – they just want confidence that Coles knows,” argues Allister Watson, Coles' general manager of meat. Some Coles premium steaks do include provenance, though processing details aren’t on the packaging. Provenance is also not on the packaging for most beef sold at Woolworths. And while Aldi claims every piece of beef it sells is traceable, the information is unavailable at the point of sale.

Everyday staple or luxury?

Given the sustainable models of farming generally result in higher prices on the shelf, is everyday consumption of meat a luxury we can really afford? Hilliard believes it is, provided the process is managed with respect. “We need to know which farm it came from, how the animals were grown, how they were transported and finally how they were slaughtered.”

The first step? Move back to the soil, he says, and work upwards. The health of the soil can do a lot for the quality of grass and, in turn, the health of the animals upon it. “At a very direct level, ruminants [animals who break down plant-based material and are characterised by their four-chambered stomach] have a very strong part to play in increasing soil fertility,” Hilliard says. “If they’re used well for this purpose – moved quickly from area to area, working in unison with other animals to stimulate soil health – pastures will improve.”

Another move, already prevalent in the fine dining restaurant scene, is one back towards the use of secondary cuts and an acknowledgement of provenance. Either way, it’s clear that if you’re interested in sustainability, the more transparent the process means the more peace of mind you’ll have that you’re purchasing a sustainably grown, quality cut of beef.

Jargon buster

Grass-fed or pasture-raised beef

Beef that has been pasture fed is known for its intense beef flavour and firm texture.

The industry standard requires heifers to remain in a feedlot for 60 days and steers for 70 in order to be sold on the domestic Australian market as “grain fed”. Grain-fed beef has a soft texture and rich flavour.

The Australian Certified Organic Standard 2010 governs certification for both Australian Certified Organic and Organic Growers of Australia. Farms, abattoirs and butchers can apply for certification. Feedlot feeding of livestock is not permitted, although in certain cases farming systems that are “naturally ideal” for finishing livestock may be permitted when the natural environment is not suited to fattening animals. To be labelled organic, beef must only eat feed that is certified 100% organic.

Biodynamic farming incorporates organic principles and places emphasis on maintaining balance in the soil, noting the importance of caring for not only animals and plants, but also the soil from which they are able to grow.

Similar to beef advertised as grass or pasture fed, free-range beef generally means animals haven’t been confined in a feedlot.

During time on a feedlot, it’s common for beef cattle to be injected with slow-release HGPs to speed up fattening before sale.