Australian Beef Cuts - Where they End up?
AUSTRALIA - An analysis of the export data for the main cuts of Australian beef over the course of 2011 reveals the varying tastes between its major markets.
2 July 2012
1 minute read
Koreans have a taste for Australian blade and cube roll, Americans can’t get enough of manufacturing beef, Russians love silverside, thick flank and manufacturing beef, and the Taiwanese are buying up shin/shank, according to Meat and Livestock Australia. The Japanese like most of Australian cuts.
In 2011, Australian industry exported 949,195 swt of beef worth approximately A$4.7 billion.
Close to one quarter of this tonnage was manufacturing beef – with 328,516 tonnes swt exported to the top 20 destinations. The two largest markets for Australian manufacturing beef were Japan and the United States who took in around two thirds of this amount between them.
The next most popular Australian cut internationally was brisket, with 85,377 tonnes swt exported to the top 20 and Japan taking in the lion’s share of this (almost 79 per cent). Brisket was also one of the fastest growing cuts last year, with year-on-year growth of 15 per cent.
Around 63,680 tonnes swt of blade was exported last year, mainly to Japan and Korea.
Japan and Russia were the largest markets for the 57,805 tonnes swt of silverside/outside exported last year.
Sales of chuck roll to Korea grew strongly for the year, taking in more that 59 per cent of the 54,981 tonnes swt exported to the top 20 destinations.
TheCattleSite News Desk
