MEAT PRODUCTION IN AUSTRALIA

The unique quality and productivity of the Australian Meat Industry is the result of two hundred years of development. The first sheep and cattle to arrive in Australia came with the first fleet in 1788. Since then the industry has grown and prospered due to a number of significant factors.

• Australia's geographic isolation has played an important part in establishing a healthy industry. At the beginning, only disease-free sheep and cattle could survive the long trip from Europe. In this way Australia was effectively isolated from `exotic diseases'. The health status of today's industry is still zealously guarded through strict customs control and extensive quarantine livestock control.
   
• Australian beef and sheep are products of their environment - Australia's vast pastures, clean rainfall and brilliant sunshine have resulted in beef and sheep (lamb) that are among the best in the world.
   
• Advance farm management, husbandry and meat processing techniques have led to further industry development. In many cases, Australia has been in the forefront of the technological advancement of livestock and meat production and handling.
   
• The Australian Government Authority and AUS-MEAT (the industry standards organisation) impose rigorous codes of practice at all stages of the processing chain. Australia's standards of hygiene and product quality assurance are among the highest in the world.
   
• A large proportion of the red meat production in Australia is exported to over 100 countries, making it the largest red meat exporter in the world. This results in Australia being recognised by Beef and Sheepmeat importing countries throughout the world.