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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

CHAMPIONS TUESDAY: In 2003, David and Prue Bondfie

CHAMPIONS TUESDAY:
In 2003, David and Prue Bondfield’s Palgrove Stud secured the Supreme Champion Interbreed Female honour for an unprecedented fourth Beef Australia expo in a row, with Palgrove Maxine 43. The same year she was awarded the Urquhart Perpetual Trophy at the Sydney Royal Show for Supreme Beef Breed Exhibit, and was a part of the Hordern Trophy winning pair of Charolais.
Pictured: David Bondfield of the Palgrove Charolais Stud had a big year with Palgrove Maxine 43.
#championstuesday #beefaustralia

Doing Business at Beef- whether it's networking, s

Doing Business at Beef- whether it's networking, selling, buying or showcasing, Beef21 has it covered with industry partners such as Elders. Paul Holm is the Livestock Manager for Queensland and the Northern Territory for Australia's biggest publically listed agribusiness agency. He gives us a sneak peek at what innovations they have in store for the 2021 expo as well as some pointers as to how to do business in the bush! Listen or download here at beefaustralia.com.au

Plus Elders are giving you the chance to WIN a Trip for 2 to Beef21. Go to elders.com.au for full details.
@elders_limited
#beefaustralia #doingbusinessatbeef

There is nothing better than outdoor dining at thi

There is nothing better than outdoor dining at this time of the year, especially when you can tuck into vibrant, tasty dishes like this Vietnamese grilled beef and meatball vermicelli salad. Packed full of flavour and the perfect dish to share on a warm Spring evening.
Here's the recipe 👇
Ingredients - Serves 4
300g beef oyster blade, fat trimmed
200g beef sausages
1 tbsp sunflower oil
2 tbsp coconut water (you can swap out for water)
1 long red chilli, finely chopped
2 cloves garlic, smashed and chopped
3 tsp lime juice, plus wedges to serve
1 tsp white vinegar
2 tbsp fish sauce
1 tsp sugar
180g bean thread vermicelli (3 bundles)
2 cups shredded cabbage (green, or wombok)
1 cucumber, sliced
1 carrot, julienne
½ cup thai basil leaves

Method
Thinly slice beef and place in a bowl, discarding any sinew. Roll sausage filling into small meatballs and place in bowl with sliced beef. Drizzle with oil and toss gently to coat. Grill on a hot bbq plate or frying pan – 4 to 5 minutes for meatballs, 2 to 3 minutes for beef.
Mix coconut water, chilli, garlic, lime, vinegar, fish sauce and sugar in a bowl until sugar dissolves. Drizzle a little dressing over the chargrilled beef and meatballs. Reserve remaining dressing for salad.
Soak vermicelli in cold water until transparent, about 10 minutes. Drain, pour over boiling water for 1 minute until tender, drain.
Mix cabbage, cucumber and carrot in a large bowl with noodles and toss with remaining dressing. Top with beef, meatballs, thai basil and lime wedges.

Tips
Make your own meatballs with mince, herbs, some finely diced onion, an egg and a little polenta or breadcrumbs. Freeze half to have some on hand for next time.

#springdining #australianbeef

"There are many things you can buy in this world,

"There are many things you can buy in this world, but you can’t buy time. AgTech has the ability to help you reclaim this finite and valuable resource." Mark Peart, CEO, DIT Technologies Ltd.
You can hear more from Mark on our weekly podcast 'What’s Your Beef' at beefaustralia.com.au
If you have technology or innovations to showcase in what will be the world’s largest display of AgTech for the beef industry, "The Ken Coombe Tech Yards" ensure you apply by 30 November 2020!
#beefaustralia #embracingagtech

CHAMPIONS TUESDAY: Double J Zulu a long Gelbvieh b

CHAMPIONS TUESDAY:
Double J Zulu a long Gelbvieh bull at 23 months of age was named Supreme Champion Interbreed Bull at Beef 2006 for Michael Jackson of Guyra and Elwyn Rea, Kunwarara. One of the initial importers of Gelbvieh genetics, Mr Jackson said “All I have ever wanted to do was win an interbreed at Beef Australia - so that’ll do me now. I was just happy for him to be selected in the top six, and I couldn’t look while the judge was choosing the final bull,” he said.
Pictured: Gelbvieh judge Anthony Coates presents his breed ribbon to Graham Harvey and owners Michael Jackson Double J Stud, Guyra, and Elwyn Rea Edengarry, Kunwarara.

If you want to talk Ag Tech, then Mark Peart is yo

If you want to talk Ag Tech, then Mark Peart is your man! He's the CEO of DIT Technologies, one of Australia’s experts in livestock water supplementation and agricultural technology. But, by his own admission he's a serial entreupreneur and his passion for making life easier for people living and working on the land is incredible. Listen as he takes host Jayne Cuddihy through some of the recent breakthroughs in Ag Tech in Australia and the enormous potential for a more dynamic beef industry.
Tune in or download at beefaustralia.com.au
@dittechnologies
https://dittechnologies.com.au/
https://www.birchal.com/company/dittechnologies

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— latest photos —

INSTAGRAM

CHAMPIONS TUESDAY: In 2003, David and Prue Bondfie

CHAMPIONS TUESDAY:
In 2003, David and Prue Bondfield’s Palgrove Stud secured the Supreme Champion Interbreed Female honour for an unprecedented fourth Beef Australia expo in a row, with Palgrove Maxine 43. The same year she was awarded the Urquhart Perpetual Trophy at the Sydney Royal Show for Supreme Beef Breed Exhibit, and was a part of the Hordern Trophy winning pair of Charolais.
Pictured: David Bondfield of the Palgrove Charolais Stud had a big year with Palgrove Maxine 43.
#championstuesday #beefaustralia

Doing Business at Beef- whether it's networking, s

Doing Business at Beef- whether it's networking, selling, buying or showcasing, Beef21 has it covered with industry partners such as Elders. Paul Holm is the Livestock Manager for Queensland and the Northern Territory for Australia's biggest publically listed agribusiness agency. He gives us a sneak peek at what innovations they have in store for the 2021 expo as well as some pointers as to how to do business in the bush! Listen or download here at beefaustralia.com.au

Plus Elders are giving you the chance to WIN a Trip for 2 to Beef21. Go to elders.com.au for full details.
@elders_limited
#beefaustralia #doingbusinessatbeef

There is nothing better than outdoor dining at thi

There is nothing better than outdoor dining at this time of the year, especially when you can tuck into vibrant, tasty dishes like this Vietnamese grilled beef and meatball vermicelli salad. Packed full of flavour and the perfect dish to share on a warm Spring evening.
Here's the recipe 👇
Ingredients - Serves 4
300g beef oyster blade, fat trimmed
200g beef sausages
1 tbsp sunflower oil
2 tbsp coconut water (you can swap out for water)
1 long red chilli, finely chopped
2 cloves garlic, smashed and chopped
3 tsp lime juice, plus wedges to serve
1 tsp white vinegar
2 tbsp fish sauce
1 tsp sugar
180g bean thread vermicelli (3 bundles)
2 cups shredded cabbage (green, or wombok)
1 cucumber, sliced
1 carrot, julienne
½ cup thai basil leaves

Method
Thinly slice beef and place in a bowl, discarding any sinew. Roll sausage filling into small meatballs and place in bowl with sliced beef. Drizzle with oil and toss gently to coat. Grill on a hot bbq plate or frying pan – 4 to 5 minutes for meatballs, 2 to 3 minutes for beef.
Mix coconut water, chilli, garlic, lime, vinegar, fish sauce and sugar in a bowl until sugar dissolves. Drizzle a little dressing over the chargrilled beef and meatballs. Reserve remaining dressing for salad.
Soak vermicelli in cold water until transparent, about 10 minutes. Drain, pour over boiling water for 1 minute until tender, drain.
Mix cabbage, cucumber and carrot in a large bowl with noodles and toss with remaining dressing. Top with beef, meatballs, thai basil and lime wedges.

Tips
Make your own meatballs with mince, herbs, some finely diced onion, an egg and a little polenta or breadcrumbs. Freeze half to have some on hand for next time.

#springdining #australianbeef

Load More... Follow on Instagram

Beef Australia is proudly supported by our Principal Partners

Beef Australia is proudly supported by our Principal Partners