Halal meat is Australia’s greatest export



JEDDAH: ARAB NEWS

Published — Saturday 26 January 2013

Last update 26 January 2013 12:20 am

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Australia may be famous for many things — its movie stars such as Hugh Jackman, Nicole Kidman and pop icon Kylie Minogue but its greatest export is a culinary one — the quality of its delicious halal meat.
With around 16 percent of Australia’s beef exports to the Middle East and North African region destined to the Kingdom and a surge in demand for high-quality grain-fed beef and wagyu, it seems Saudi Arabia does not get enough of this premium product.
The Kingdom is also the largest destination for Australian mutton in the region, accounting for 27 percent of shipments.
Tarek Ibrahim, celebrity chef and star of Fatafeat TV, says: “As one of the world’s greatest food-producing nations, Australia deserves and enjoys a reputation for excellence so it comes as no surprise that Australia produces some of the world’s greatest meat.”
Tarek Ibrahim adds: “When talking about meat, for me it has to be Australian. It’s the only country in the world where I truly trust the halal and food safety systems. It’s utterly delicious and a dream to cook with for anyone from a top executive chef to the home cook.”
Ibrahim said: “Australians are renowned for their ‘barbies’ and what better way to celebrate Australia Day than to relax with family and friends over a delicious barbecue. Surf between flavors and textures; for example, if you like steak that has a light and gentle flavor choose grain-fed beef and for a deeper flavor go for the grass-fed selection.”
He added: “The hand test can give you a good sense of how hot the grill or barbecue plate is. Hold your outstretched palm about 6cm from the heat. If you can only hold it above the heat for around a second it means it’s too hot. If you can hold your hand above the heat for three-four seconds it’s at a moderately high temperature, which is perfect for barbecuing. Any longer, say eight seconds, then the heat is too low. The barbecue should be hot enough to sizzle the meat as it makes contact with the plate or grill.”

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