Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
December 14, 2022

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If you want an example of an industry that is both fixing the environment and feeding the world, look no further than the Australian red meat industry. Raised by ranchers with a passion for sustainable farming, much of Australia’s livestock roam lush green pastures and wide-open spaces, grazing naturally on rich grasslands. Caring for the animals and the environment is a way of life in Australia. Investing in sustainable practices ensures that ranchers—many of whom steward long-held family farms—protect their legacy and ensure their future.

By menuing Aussie beef and lamb, U.S. chefs share with their guests a meaningful story about sourcing and sustainability, provenance of place and pride in product. A strong imperative is driving many restaurant brands to increase their efforts around sustainability. In October, Innova Market Insights, a global market intelligence agency, released findings that the top global issue for consumers is the health of the planet. Sustainability matters to consumers. Brands that adopt sustainable sourcing are poised to gain a loyal customer base and hone a sharp competitive edge.

Photo Credit: True Aussie Beef & Lamb

This Green Papaya Thai Style bowl features flank steak from Australia—a product sourcing win that restaurant brands can boast on menus.

Our Sustainability Story: Your Flavor Advantage

An answer about product sourcing and sustainability that restaurant brands can be proud of is key in a world where guests have the ability to download and share as much information as they want with just the swipe of a screen. While that is crucial, nothing beats flavor. In Australia, the meticulous care, attention and commitment to sound animal husbandry pays o in the high quality of the meat. Ethically treated and naturally raised in an unspoiled environment, cattle and sheep live a stress-free life, yielding a delicious, clean product.

Aussie grassfed lamb, raised on nutrient-rich grasslands and pastures, boasts low fat and cholesterol while making a favorable flavor impression. It’s mild tasting, lean and tender, and free of artificial additives and growth promotants.

Aussie grassfed beef is also produced naturally thanks to boundless pasturelands that are ideal for free-roaming cattle. Aussie grassfed beef is naturally lean with a clean, beefy flavor. With Australian cattle raised predominately on pasture, Australian grassfed beef products are lean and naturally contain 13 essential nutrients required for good health, including iron, zinc, Omega-3 and B vitamins.

“Carbon neutrality by 2030 is a key part of the Australian red meat industry’s vision, and we’re keen to bring others on board that journey with us,” says McNicholl. With that sense of common purpose, True Aussie became the Sustainability Partner of the Flavor Experience in 2022, funding carbon-reduction initiatives so that the event could be carbon neutral this year and beyond. “Both True Aussie and The Flavor Experience are committed to a more sustainable future,” says Cathy Nash Holley, President of this annual event for high-volume menu developers. “With their generous support, this collaboration helps build and support environmental projects around the globe.”


True Aussie Beef & Lamb works directly with food professionals to achieve success with Australian grassfed beef, Wagyu, lamb and goat, supporting them with new product development, menu ideation and customized marketing support.

Doug McNicholl, Regional Manager, [email protected]
Sabina Kindler, Business Development Manager, [email protected]

For more on the True Aussie sustainability story, visit www.trueaussiebeefandlamb.com



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