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Total beef exports to the UK from Australia have increased by 415%
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Total sheepmeat exports to the UK from Australia have increased by 85%
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Consistency and premium quality products praised by food industry professionals, along with high standards in food safety, animal welfare and sustainability for Australian red meat.
One year on from the UK-Australia Free Trade Agreement, red meat imports from Australia have increased steadily, with no sign of the ‘influx of cheap product’ feared at the time the agreement was signed.
At an event to celebrate trade relations between the UK and Australia, officials from Aussie Beef & Lamb, the brand-name used to promote Australian red meat across export markets, highlighted that the UK, particularly within food service, is an important market for Australia’s premium products such as Wagyu and grain-fed beef.
Plugging seasonal fluctuations in UK red meat production has also been a priority with peaks in lamb imports during the UK’s winter, especially around Christmas.
Overall, however the market size in the UK is small, dwarfed by Australia’s other export markets such as the US, Japan and the Middle East.
UK and Australia One Year On: The Facts
The Australia-UK Free Trade Agreement came into effect on 31st May 2023, allowing a new trading relationship to prosper between the UK and Australia.
Growth in Australian Beef and Lamb Exports to the UK
Beef Exports – From May 2023 to May 2024 – the duration of the Australia-UK FTA – Australia has exported 4,144 tonnes of beef in total to the UK market.
Growth has been driven by steady month-on-month increases of chilled grain-fed beef since which has increased in total has grown by around 167% since the Australia-UK FTA was signed and offers a point of difference for UK consumers.
Grassfed products have also proven popular, with exports here plugging gaps in seasonal production of UK beef. Total beef exports to the UK from Australia have increased by 415% since the FTA came into force.
Sheepmeat Exports – Australian sheepmeat exports continued to grow for the duration of the first year of the FTA, taking the total imports to just over 16,000 tonnes. Growth has persisted across all categories of chilled and frozen lamb and mutton, with total sheepmeat exports to the UK from Australia increasing by 85% since the FTA came into force.
Overall, the UK is still a very small market for Australian exports, accounting for only a tiny fraction (around 2%) of the total red meat exported globally from Australia each year.
Foodservice is a key market ahead of a shift in focus to retailer in 2025
Aussie Beef & Lamb representatives highlighted how foodservice, and hospitality are still the key focus for imports from Australia, with chefs, caterers and restauranteurs praising Australian red meat for its consistency and excellent quality.
“Our beef and lamb is really impressing the food service industry here in the UK,” explains Stephen Edwards, Business Manager for Meat & Livestock Australia, the organisation that uses the Aussie Beef & Lamb brand to promote Australian imports here in the UK.
“We’ve seen a lot of demand for prestige cuts and high-end products such as award-wining Wagyu and premium grain-fed beef. These are trained chefs, experts in their field and those with a keen eye for a good quality cut of meat, so we’re pleased to be making inroads with the right type of people. If it’s impressing them then I’m sure UK consumers will be equally happy,” he added, as the brand aims to solidify its progress with key retail partnerships in 2024/2025.
Stephen Edwards explains more about how trading relations have developed between the UK and Australia over the past year: “Where we’ve seen a steady increase in trade between the UK and Australia within the red meat sector, we’re very much where we would like to be one year into the Free Trade Agreement.
“The UK needs to import around 30% of its red meat each year, and we’re making headway with servicing a small percentage of that import need, competing with products from Ireland, Argentina, Poland and France which continue to supply much larger quantities than Australia does. Globally, the UK is still a relatively small market for us with the majority of our products heading for the US, Japan and the Middle East. To put it into context, we export around 269,000 tonnes to North America each year.
“In terms of the products that are popular, grainfed beef is growing in traction in the UK as a more highly marbled type of beef with excellent taste and tenderness. Within our grainfed imports, brisket, silverside and topside have all proven popular with the UK audience.
“And Brits certainly love a leg of lamb which accounts for 80% of all chilled lamb imports from Australia, demonstrating how imports are driven by seasonality in British production, with November being the top month for lamb imports of this nature.
“The market here is still very much driven by foodservice and hospitality, with more and more pubs, restaurants, take aways and caterers switching on to the quality and consistency of Australian red meat. We do hope to make headway with retail in 2025 as we continue to educate retailers about the high levels of sustainability, and the strict food safety and animal welfare standards our farmers have to meet.”
Sustainability and Animal Welfare
The event also shared insight into Australia’s sustainable farming story and celebrated the achievements so far which include:
- A 78% reduction in net carbon emissions since 2005 (across beef and sheepmeat)
- Australian beef producers have reduced the water used in raising cattle by 73% since 1985
- Some 81% of producers are adopting practices to improve soil water retention
- 58% of beef producers purchasing renewable energy or generating their own on-farm
The Australian red meat industry is committed to becoming carbon neutral by 2030 and has made great strides toward this goal already.
Emma Boughen, Business Development Manager – UK for Meat & Livestock Australia added: “We’re extremely proud of our sustainability credentials and as an industry we’re well on our way to achieving the goal of carbon neutrality by 2030.
“When we do export to countries like the UK, the products arrive here in large shipments by boat which have a lower carbon footprint than air freight. Transport only accounts for a very small percentage of the emissions for red meat production. Thanks to our strict hygiene and food safety practices, we have a very long shelf life, meaning the journey aids the ageing process too, which improves tenderness.
“In terms of animal welfare, the UK and Australia have a shared affinity in terms of food safety and the protection and humane treatment of animals. Our cattle and sheep spend the vast majority of their lives roaming freely on vast landscapes. And we have some of the strictest food safety procedures around so British consumers can be safe in the knowledge that they food they’re consuming meets the high standards expected here on British soil.”
Chef Roy Ner and Aussie Beef & Lamb Host ‘An Aussie Culinary Journey’ to Celebrate
Aussie Beef & Lamb and internationally acclaimed chef Roy Ner hosted an intimate dining experience at Jeru restaurant in Mayfair to mark the year anniversary of the Free Trade Agreement.
Food service and hospitality professionals were treated to a menu showcasing the very best beef and lamb exports from Australia, including Slow Cooked Lamb , Chocolate Aged Tomahawk and Chocolate Aged Full Blood Sirloin. Each of the dishes, were expertly curated by Roy and his team at Jeru. Combining the finest produce from both the UK and around the globe, they mixed Mediterranean techniques with cooking over coals in a delicious combination of tradition and seasonality.
A firm believer in the consistency, superior eating quality and sustainability of Australian red meat, which is produced with the strictest rules around animal welfare and food safety, Chef Roy Ner became an official Aussie Beef Mate ambassador in 2023. He now works with the Aussie Beef & Lamb brand to promote the benefits of Australian red meat exports here in the UK. Of Moroccan heritage, Roy spent almost two decades in Australia firmly establishing his culinary credentials.
Speaking at the event, Chef Roy Ner said: “I spent 18 wonderful years in Australia, enjoying its diverse cultures and delicious cuisines and I’ve become quite the BBQ expert, especially with the amazing meat there.
“When I moved to the UK and Australian beef and lamb became available in the trade, it felt like a natural fit to use more of it on my menu. It was an honour to become an ambassador for Meat & Livestock Australia and the Aussie Beef & Lamb brand. I take great pride in my background and love sharing and showcasing the finest produce available with my guests and friends.”
Milestones and key statistics were also revealed on the night, with Australian red meat industry professionals reporting a ‘steady increase’ in both lamb and beef exports to the UK.
Image caption: Prestige cuts of Australian beef & lamb have proven popular amongst food service and hospitality clients over the first year of the Free Trade Agreement.
Image caption: Chef Roy Ner is an ambassador for Australian red meat and praises the ‘community’ approach to red meat production in Australia, along with the country’s world-leading grading system that ensures consistency for chefs and hospitality professionals.
