Aussie Beef & Lamb: Stephen Edwards Gives His Insight
Aussie Beef & Lamb: Stephen Edwards Gives His Insight
Industry Insider
For our first Industry Insider interview, we did a deep dive into Aussie Beef & Lamb, a company prioritising the sale of Australian meat here in the UK. This ambitious supplier not only inspires methods of preparation for their quality produce, but also acts as a representative of the incredible exporter.
With decades of knowledge and a dedication to building trust among its consumers, Aussie Beef & Lamb has become a notable provider to top professionals in the food world.
We spoke with Stephen Edwards, UK Business Manager and Spokesperson for Aussie Beef & Lamb, to get a greater insight into the organisation, their ideology, and Stephen’s own role within that space.
Brand-builder Stephen Edwards has worked in the food industry for over 40 years and is a trained chef. Stephen has also worked with Meat and Livestock Australia with a focus on international markets, where he could continue to share his passion for providing the right products to people who care about them. Here’s what he had to say about Aussie Beef & Lamb and his time in the industry.
Can you tell our readers a little bit about your background, and how you got into this industry?
I was a chef for 26 years with a special interest for red meat. I transitioned from the kitchen to working for Meat & Livestock Australia (MLA) in 2002, where I continued working with chefs on red meat solutions globally
What key points do you want the First Bite audience to know about Aussie Beef & Lamb and the MLA?
Aussie beef and lamb are high-quality products that are renowned globally for their consistency and eating quality. We export over 70% of the beef and lamb we produce to around 100 countries, where it is usually the beef or lamb of choice for many consumers. The Aussie Beef & Lamb brands are owned and developed by MLA to underpin Australian beef and lamb company brands - it is seen as a brand of trust and quality globally.
Aussie Beef & Lamb speaks broadly about the quality of Australian meat, especially in comparison to UK products. What are those traits that make this produce a must-have for consumers?
Firstly, I think the UK also has some excellent beef and lamb. What sets Australian product apart from most globally traded product is its consistent quality and shelf life, which is underpinned by product safety.
We have a world leading grading system that grades each cut of beef to its eating quality. Our chilled beef in vacuum bags achieves up to 140 days shelf life and lamb can achieve up to 90 days. We can do this not because of any additives (which there are none) but through stringent, industry-leading hygiene and food safety controls which are monitored by the Australian government.
As we are an export orientated industry, we have to ensure our product reaches its destination in optimal condition. Given our remoteness from most markets, this transit time also assists eating quality through wet aging of the product which is a point of difference to some of the products here in the UK. Chefs can be confident they will get good shelf life of product when it reaches their restaurants and it is always a consistently high quality.
How pivotal has the free trade agreement between Australia and the UK been to Aussie Beef & Lamb? Could you tell our readers a little bit about the impact this has had on the food landscape?
The UK FTA has allowed Australia to send a wider range of cuts and a variety of products from grassfed and grain fed to Wagyu beef and pasture raised lamb.
Yes, there have been increases in exports to the UK but from a very low base. It's really a drop in the ocean to the 280,000 tonnes of beef we exported to the US in 2023 with similar exports volumes to China, Japan and Korea. The UK however is a high value market for us as it is mainly loin cuts which are in demand in the UK, we compete here with other importing countries such as the South Americas and Eastern EU.
The question of sustainability is so prominent and important in this field. What steps are being taken to ensure this organisation is one that both protects the planet and promotes longevity?
Our red meat industry has a goal of carbon neutrality by 2030, called CN30. We are committed to this goal and are working across the supply chain on farm and in processing to recognise and implement environment saving measures that help our industry to achieve that goal. These include carbon sequestration through better grazing rotation and pasture grass selection (carbon sequestered through vegetation on beef cattle properties increases to 31.31Mt CO2e.), reduction of methane through feed additives such as Asparagopsis seaweed and reduction in water usage where Australian beef producers have reduced the water used in raising cattle by 73% since 1985. We have also achieved a 78.6% reduction in net carbon emissions since 2005 (beef and sheepmeat). Processors have put in place energy saving measures such as solar panels to power their plants and water recycling to reduce usage.
You are also a trained chef. How do you think that multi-faceted approach to the industry has helped you in your role?
I think that adds value to all in the supply chain sometimes as there's a disconnect between farmers, processors and end users such as chefs and even retailers. Being in the foodservice industry and now working for farmers (as they are our stakeholders) it has given me a perspective on what each end of the supply chain is looking for in a product and how we can bridge any gaps, which hopefully adds value to all
As a chef, what would be your go-to dish to showcase Aussie produce?
I think as far as beef is concerned, I love a really good grainfed ribeye steak cooked medium rare, simply with salt and pepper, no sauce so you can really taste the quality of the beef and served with a nice glass of Aussie red wine! For lamb, nothing beats a lamb leg roast with all the trimmings for a Sunday lunch.
So, you're an Aussie living in the UK. How has that transition been for you? Have there been any major culture shocks that you didn't expect?
Haha. Well actually I’m the son of £10 Poms. My parents and sister emigrated from North Wales, so I grew up with a very British outlook on the world, including the food. I also lived and worked in the UK as a chef for a few years in my youth.
However, I have noticed a lot of changes since being here many years ago – the food scene has really taken off in the last 20 years. There is amazing variety of cuisines and quality restaurants. I must say though London is not cheap! Also finding a constant supply of Vitamin D from lack of sunshine is an issue.
Have you come to love any specific British foods?
As I mentioned I do love British foods, I particularly like British seafood – Cod, Halibut, Turbot etc. which are all great cold-water fish. Who doesn’t like a nice fish and chips at the beach while being pestered by seagulls? But seriously, the sheer variety and quality of restaurants in the UK is amazing. I do love a Sunday roast at a good pub.
You can find out more about Aussie Beef & Lamb on their official website.