I Attended A Virtual Luncheon and Webinar About Beef

I Attended A Virtual Luncheon and Webinar About Beef  | In the era of the global pandemic where everyone is confined to their own homes  (at least us Malaysians are) and the only way of meeting others safely is via virtual meetings. And I bet we must have all attended endless webinars and meetings online.  

I attended a virtual luncheon, yáll, complete with a virtual cooking class and a webinar about Explore the Taste of True Aussie Beef. The event took place last Saturday via the Zoom platform.  

The lunch? It was superb and the meat was smooth! I immediately fell in love with Aussie's beef. But that's for another posting ya. I will share with you some information about beef that I learnt during the webinar, aptly titled True Aussie Beef Up Webinar & Tasting. 

During the webinar, there were three distinguished speakers who shared their knowledge and experiences with the virtual audiences.

Ms Mary Easaw

Ms Easaw is a senior lecturer at the International Medical University and a consultant dietician at CVSKL Hospital Kuala Lumpur. She has had 37 years of experience in the field of nutrition and dietetics and food services, as well as in motivational diet counselling and mentoring. 

She shared that eating lean red meat three to four times a week is recommended by nutritionists for a healthy balanced diet. Beef has many nutritional benefits and is an essential part of a healthy diet for the family, especially for children. Red meat is a great source of protein, iron, zinc and other essential nutrients.

Remember the keyword here is lean red meat ya. 

Mr Sanjay Boothalingam

Mr Sanjay Boothalingam is the Australian Agriculture Counsellor of the Australian High Commission in Malaysia. He shared the strength of the Australia-Malaysia halal red meat trade and the strong regulatory and food safety framework that underpins this important trade relationship. 

During his sharing, he emphasized that the True Aussie beef imported into Malaysia is halal compliant, adhering to strict standards required for producing halal meat and meat products, with the involvement and expertise of Islamic organisations to supervise and certify the production processes. Australia is the second-largest beef supplier to Malaysia, with a market share of approximately 12%. It is also the biggest supplier of chilled beef, accounting for almost 90% of the country‟s chilled beef imports. 

According to the MLA Global Consumer Tracker Malaysia, 2020, Malaysia has comparatively high per capita beef consumption of about 7kg per person a year, compared to the average of 5.4kg in the region. Australian beef is the favourite meat for many Malaysian families as it offers the highest quality steak, with 40% of affluent Malaysians indicating Australian beef would be the first choice for their next beef purchase.

Chef Victor

As a non-cook myself, I was actually eager to learn how to cook great beef dishes. I often heard that if one cuts the meat wrongly, the meat will be hard and at times, there will be unpleasant smell too. 

Chef Victor Chow shared ideas and tips on cooking simple and practical beef recipes. He showed how to handle beef to retain its nutritious benefits and how to cook, stir fry and pan fry beef correctly. He even shared some simple to prepare recipes using True Aussie Beef that I think even I can handle. 

And I was so relieved to hear that with Aussie beef, you'll never get that 'hard meat' no matter how you cut/ cook it. 

Some Fun Facts About True Aussie Beef

• The True Aussie Beef Up campaign shares nutritious and practical recipes using Australian beef. Consumers not only are able to enjoy beef steaks and dishes made from Australian beef from participating restaurants or buy the Australian beef from retailers to cook at home, they could also join a contest as part of the Great Aussie Beef Escape promotion to be held from mid-July to mid-August.
• Australian beef - grass-fed, grain-fed, organic and breed-specific products like Wagyu and Angus - can be enjoyed in different meat cuts and in a variety of cooking styles. 
• Most Australian cattle are raised on open pasture, and Australian grass-fed beef is naturally low in fat and cholesterol, while offering a higher level of Omega 3 fatty acids. 
• The Australian red meat industry has a global reputation as a supplier of clean, safe and natural products, underpinned by its disease-free status and advanced food safety and integrity systems. 
• According to Meat & Livestock Australia (MLA) Managing Director, Jason Strong, Australia‟s red meat industry has world-leading production systems, is the custodian for half of Australia‟s land mass, and plays a vital and sustainable role in feeding Australians and the world (https://www.beefcentral.com/news/red-meat-industry-urges-people-to-get-more-facts-in-their-diet/).
• MLA recently launched “Red Meat, Green Facts” (https://www.redmeatgreenfacts.com.au/) at Beef Australia 2021. It’s a “fast-facts‟ producer pocket guide and online resource providing important information about cattle, sheep and goat production in Australia, with a particular focus on animal welfare, protecting the environment and health and nutrition.

You may also surf some of these links for more interesting facts and recipes, and feel free to share it with your friends too.

True Aussie Beef & Lamb

Meat & Livestock Australia

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