Home - Beef Australia 2021

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BEEF AUSTRALIA
MEMBERSHIP

Individual, family and corporate
memberships on sale now

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PODCAST

"What's Your Beef" is a weekly podcast
Hosted by Jayne Cuddihy

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DIGITAL LAUNCH

Exciting announcements and
messages from our Principal Partners

— welcome —

BEEF AUSTRALIA 2021

The Australian beef industry assembles every three years in Rockhampton to compete, showcase, learn about and celebrate industry innovations and achievements.

Beef Australia is the premier event of its kind in the Southern Hemisphere, attracting over 100,000 visitors from throughout Australia and the world, over an action packed week.

NEW IN 2021

Ken Coombe Tech Yards

Beef Australia 2021 will feature a world-first display
of technology that impacts the beef industry.

Exhibit in the Trade Fair

Applications are now open to
feature your business in the
Beef Australia Trade Fair.

Expanding our Footprint

Showcasing Rockhampton and the beautiful Capricorn Coast,
events will take place throughout the region.

Weekly Podcast

“What’s Your Beef” introduces you to industry experts and
characters associated with this iconic Australian
event.

LATEST NEWS

— latest photos —

INSTAGRAM

This delicious Mediterranean beef casserole is the

This delicious Mediterranean beef casserole is the perfect accompaniment to a warm blanket, a comfy couch and a Friday night footy match. Definitely a worthy companion on a cooler evening. Check out the recipe...
Ingredients - Serves 6
1 kg chuck or boneless shin/gravy beef, cut into 3cm pieces
2 tbsp olive oil
1 large brown onion, thinly slices
2 medium carrots, peeled, sliced
2 celery stalks, sliced
2 tbsp plain flour
2 cups (500ml) beef stock
400g can tomatoes
120g baby spinach
1 tbsp Tuscan seasoning
400g can chickpeas, drained, rinsed
150g baby spinach leaves

Method
Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add onion, carrot, celery and Tuscan seasoning. Cook, 4 to 5 minutes, stirring occasionally.
Sprinkle in flour, stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes, stirring until the mixture boils.
Cover casserole dish, place in oven and cook until beef is very tender (2 to 2 ½ hours), stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in chickpeas and baby spinach leaves and set aside, covered, for 10 minutes.

Tips
Garnish with flat leaf parsley, serve with polenta or mash and green beans.
For an extra fresh finish, swap the Tuscan for 2 sprigs fresh thyme & 1 sprig fresh rosemary
Cannelloni beans can be substituted for chickpeas

#beefaustralia #australianbeef

CHAMPIONS TUESDAY The Beef 2015 Supreme Champion I

CHAMPIONS TUESDAY
The Beef 2015 Supreme Champion Interbreed Female title was bestowed on Crathes Estella 32 standing with her impressive heifer calf, Elite Estella for Glen Waldron and Kim Groner of Elite Charolais, Meandarra. The same year she was named the Sydney Royal Show grand champion female, and sashed reserve junior champion female at the 2014 Brisbane Royal Show.
Pictured: Glen Waldron and Kim Groner accept their trophy from Landmark’s David McKechnie and Tommy Warner. Photo Sarah Coulton.
#elitecattleco
#CharolaisSociety
#beefaustralia
#championstuesday

Applications to feature your business in the Beef

Applications to feature your business in the Beef Australia Trade Fair are now open. Register now on-line via the website.
#beefaustralia

For over 30 years Angus Lane has been the voice of

For over 30 years Angus Lane has been the voice of Queensland's agricultural shows, the Ekka and of course Beef Australia. His voice is as synonymous with the Interbreed grand parade as that of the drama of the show jumping and the mouth-watering delights in the CWA tent. Join host Jayne Cuddihy as she explores Angus' passion for rural Australia, the exciting contributions of future generations and the secret to his success behind the microphone (spoiler alert- it's his wife Vicki!). He also reminisces about his favourite and hilarious highlights of Beef events, including the time he unexpectedly starred in the Grand Parade.
Check out the podcast online beefaustralia.com.au
Spotify or Apple iTunes.

#beefaustralia

What a beautiful day in Baralaba! Property Tours C

What a beautiful day in Baralaba! Property Tours Committee Chair Scott McCartney caught up with John and Jess Bidgood (and young Cormack) to finalise a tour of their property, 'Tingle Hill' at Beef21. #maiagrazing

These Mexican Burrito Bowls are the perfect way to

These Mexican Burrito Bowls are the perfect way to end the working week. An easy Friday Night favourite. ....
#australianbeef

Ingredients - Serves 4

500g lean beef rump steak, fat trimmed, cut into strips
2 tbsp salt-reduced taco seasoning
Olive oil spray
80g baby spinach leaves
200g baby tomatoes, halved
2 large carrots, peeled, shredded
1 avocado, quartered
400g can black beans, rinsed and drained
80gm grated cheddar cheese
Coriander leaves, light sour cream, hot chilli sauce, lime wedges, to serve

Method

Place beef strips and taco seasoning in a large snap lock bag. Seal bag and rub to coat. Spray a large non-stick frying pan with olive oil and heat over medium-high heat.
Cook beef strips, in batches, for 1-2 minutes each side or until browned and cooked through. Set aside on a plate.
Divide spinach, tomatoes, carrots, avocado and beans between 4 bowls.
Top with beef, sprinkle with cheese and coriander. Serve with sour cream, hot chilli sauce and lime wedges.

Tips

Beef mince or any other beef steak cut into strips would work well in this recipe.
Leftover cooked beef strips can be used in tacos, popped in a bread roll with salad or in a healthy wrap to make a burrito.
Try swapping carrots for chargrilled corn, mash the avocado with a little diced red onion and chopped coriander for a guacamole, swap the sour cream for yoghurt.

Load More... Follow on Instagram

— latest photos —

INSTAGRAM

This delicious Mediterranean beef casserole is the

This delicious Mediterranean beef casserole is the perfect accompaniment to a warm blanket, a comfy couch and a Friday night footy match. Definitely a worthy companion on a cooler evening. Check out the recipe...
Ingredients - Serves 6
1 kg chuck or boneless shin/gravy beef, cut into 3cm pieces
2 tbsp olive oil
1 large brown onion, thinly slices
2 medium carrots, peeled, sliced
2 celery stalks, sliced
2 tbsp plain flour
2 cups (500ml) beef stock
400g can tomatoes
120g baby spinach
1 tbsp Tuscan seasoning
400g can chickpeas, drained, rinsed
150g baby spinach leaves

Method
Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add onion, carrot, celery and Tuscan seasoning. Cook, 4 to 5 minutes, stirring occasionally.
Sprinkle in flour, stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes, stirring until the mixture boils.
Cover casserole dish, place in oven and cook until beef is very tender (2 to 2 ½ hours), stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in chickpeas and baby spinach leaves and set aside, covered, for 10 minutes.

Tips
Garnish with flat leaf parsley, serve with polenta or mash and green beans.
For an extra fresh finish, swap the Tuscan for 2 sprigs fresh thyme & 1 sprig fresh rosemary
Cannelloni beans can be substituted for chickpeas

#beefaustralia #australianbeef

CHAMPIONS TUESDAY The Beef 2015 Supreme Champion I

CHAMPIONS TUESDAY
The Beef 2015 Supreme Champion Interbreed Female title was bestowed on Crathes Estella 32 standing with her impressive heifer calf, Elite Estella for Glen Waldron and Kim Groner of Elite Charolais, Meandarra. The same year she was named the Sydney Royal Show grand champion female, and sashed reserve junior champion female at the 2014 Brisbane Royal Show.
Pictured: Glen Waldron and Kim Groner accept their trophy from Landmark’s David McKechnie and Tommy Warner. Photo Sarah Coulton.
#elitecattleco
#CharolaisSociety
#beefaustralia
#championstuesday

Applications to feature your business in the Beef

Applications to feature your business in the Beef Australia Trade Fair are now open. Register now on-line via the website.
#beefaustralia

Load More... Follow on Instagram

Beef Australia is proudly supported by our Principal Partners

Beef Australia is proudly supported by our Principal Partners