Australian beef has been named "the world's best" for many times. Although Australia produces only 4% of the world's beef, it exports 17% of the global total. Statistics show that the exports of Australian beef to China grew by 30% in 2017 and are expected to increase by 18% to 160,000 tonnes in 2018. 

Australian beef consists of two categories: grass-fed beef and grainfed beef. Australia has a vast territory, fine grass and clean water. Most Australian beef cattle are raised through natural grazing. Grassfed beef has less fat, and most of it accumulates under the skin, so it is easy to remove the fat when people eat the beef. Therefore, grassfed beef is often considered as the best choice for modern people who pursue natural and healthy products. Compared with grass-fed beef, grain-fed beef is more oily and delicate. Australian grain-fed beef is those that are fed with highly nutrient grain for at least 100 days after they reach a certain weight or age. To ensure a balanced intake of nutrition, the grain fodder contains five major components: barley, wheat, oats, sorghum and corn. Therefore, Australian grain-fed beef features high and even fat content and the marbling is very beautiful. Along with the public's pursuit of marbling, Australian grain-fed beef becomes increasingly popular. Australian grain-fed beef has strict classifications. There are nine grades based on marbling. The higher the grade is, the denser the texture is. 

Speaking of beef grades, in fact, Australian beef is basically graded from M1 to M9. However Australian beef has a light flavor, so even M9 can only reach the A3 level of Japanese beef. Later, Australians introduced Japanese cows and Angus cattle from the United States for hybridization, and Japanese feeding techniques were used in the process. Finally, “Australian Wagyu”was born which is far more delicious than M9 beef. Therefore, M10, M11 and M12 levels are added on the basis of the original 9-level system. M12 beef is equivalent to Japanese A5 beef. Australian beef has a richer taste and less oil than Japanese beef. The "top black beef" and " Wagyu beef" eaten in Hong Kong are mainly from Australia.

Source:www.food2china.com