Home - Beef Australia 2021

cloud-slider-bg

BEEF AUSTRALIA
MEMBERSHIP

Individual, family and corporate
memberships on sale now

cloud-slider-bg

PODCAST

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

cloud-slider-bg

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: 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

Change up your meat and three veg and give this se

Change up your meat and three veg and give this sensational Beef and Mushroom Risotto a go. A great dinner option for spring, accompanied by a nice crisp glass of white 🍸
Here's how ...
Ingredients - Serves 4
600g gravy beef, fat trimmed (or Chuck)
2 brown onions
3 fresh thyme sprigs +1 tbsp extra leaves
1 bay leaf
1 1/2 L (6 cups) beef stock
2 tbsp olive oil
2 garlic cloves, crushed
400 g (2 cups) arborio rice
125ml (1/2 cup) dry white wine
1 bunch asparagus, cut into 2cm lengths
1/3 cup (25gm) finely grated parmesan cheese +extra, to serve
60g baby spinach
400g mixed mushrooms, sliced
Zest of 1 lemon
Lemon wedges, parsley leaves, baby rocket leaves, to serve

Method
Roughly chop 1 onion. Place chopped onion, thyme, bay leaf and stock in a large saucepan and bring to the boil. Add beef. Reduce heat and simmer, covered, for 1 hour or until beef is tender.
Using a slotted spoon, Remove beef from cooking liquid with a slotted spoon. Coarsely shred beef. Strain cooking liquid into a medium saucepan and discard solids. Cover stock mixture to keep warm.
Finely dice remaining onion. Heat half the oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add rice and thyme leaves and stir to coat for 1 to 2 minutes.
Add wine, bring to a simmer and stir until liquid has absorbed. Add warm stock, one ladle at a time, stirring constantly, and allowing stock to be absorbed before adding the next. Cook for 25 to 30 minutes or until all stock has been used and rice is al dente, adding asparagus for final 5 minutes. Remove from heat, add parmesan and spinach, season and stir with a wooden spoon. Cover and rest for 2 minutes.
Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook mushrooms, stirring, for 5 minutes or until softened. Add mushrooms and beef to risotto and stir to combine.
Serve risotto topped with lemon zest, parsley and remaining parmesan, with lemon wedges and baby rocket leaves on the side.

@australianbeef

Ken Coombe OAM, was a beef industry identity and t

Ken Coombe OAM, was a beef industry identity and the Chair of the first Beef Australia event held in 1988. Recognised as a pioneer of on-farm computer technology, Ken engaged with the CSIRO, DPI and others. Ken was an enthusiastic supporter of beef research, focusing on fertility, genetic selection, nutrition, performance testing and pasture improvement. A new offering at Beef21, ‘The Ken Coombe Tech Yards will showcase the latest and greatest cutting edge technology. A fitting tribute to Ken and his passion and dedication to agriculture and technology.
Register your interest in exhibiting in the Ken Coombe Tech Yards at beefaustralia.com.au

#beefaustralia #embracingagtech

GREAT NEWS! Trade Fair Applications have been exte

GREAT NEWS! Trade Fair Applications have been extended until 30 November, 2020.
Showcase your Business, Goods and Services at Beef 21 - Register now at beefaustralia.com.au

CHAMPIONS TUESDAY: Steve Hayward believed that Adv

CHAMPIONS TUESDAY:
Steve Hayward believed that Advance Liberty Y73 with her volume and femininity was an impressive animal, and one that could help him achieve his dream of winning an interbreed ribbon with a cow he had bred. He was correct when the Charolais was named Supreme Champion Interbreed Female at Beef 2006. It was also the first major win for owners Beverly and Danny Duke, Allora, who purchased the animal at four months of age to start their Charolais herd.
Pictured: Advance Liberty Y73 with her impressive six-month old calf at foot.

Load More... Follow on Instagram

— latest photos —

INSTAGRAM

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

Change up your meat and three veg and give this se

Change up your meat and three veg and give this sensational Beef and Mushroom Risotto a go. A great dinner option for spring, accompanied by a nice crisp glass of white 🍸
Here's how ...
Ingredients - Serves 4
600g gravy beef, fat trimmed (or Chuck)
2 brown onions
3 fresh thyme sprigs +1 tbsp extra leaves
1 bay leaf
1 1/2 L (6 cups) beef stock
2 tbsp olive oil
2 garlic cloves, crushed
400 g (2 cups) arborio rice
125ml (1/2 cup) dry white wine
1 bunch asparagus, cut into 2cm lengths
1/3 cup (25gm) finely grated parmesan cheese +extra, to serve
60g baby spinach
400g mixed mushrooms, sliced
Zest of 1 lemon
Lemon wedges, parsley leaves, baby rocket leaves, to serve

Method
Roughly chop 1 onion. Place chopped onion, thyme, bay leaf and stock in a large saucepan and bring to the boil. Add beef. Reduce heat and simmer, covered, for 1 hour or until beef is tender.
Using a slotted spoon, Remove beef from cooking liquid with a slotted spoon. Coarsely shred beef. Strain cooking liquid into a medium saucepan and discard solids. Cover stock mixture to keep warm.
Finely dice remaining onion. Heat half the oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add rice and thyme leaves and stir to coat for 1 to 2 minutes.
Add wine, bring to a simmer and stir until liquid has absorbed. Add warm stock, one ladle at a time, stirring constantly, and allowing stock to be absorbed before adding the next. Cook for 25 to 30 minutes or until all stock has been used and rice is al dente, adding asparagus for final 5 minutes. Remove from heat, add parmesan and spinach, season and stir with a wooden spoon. Cover and rest for 2 minutes.
Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook mushrooms, stirring, for 5 minutes or until softened. Add mushrooms and beef to risotto and stir to combine.
Serve risotto topped with lemon zest, parsley and remaining parmesan, with lemon wedges and baby rocket leaves on the side.

@australianbeef

Load More... Follow on Instagram

Beef Australia is proudly supported by our Principal Partners

Beef Australia is proudly supported by our Principal Partners