USMEF - U.S. Meat Export Federation
03/29/2026 | News release | Distributed by Public on 03/30/2026 10:09
U.S. Beef Returns to Australia After 23-Year Absence
U.S. Beef Returns to Australia After 23-Year Absence
Published: Mar 29, 2026
A launch event with USTR, the U.S. Embassy and the Foreign Agricultural Service commemorates the reopening of the Australian market to U.S. beef.
For more than two decades, following the first detected case of Bovine Spongiform Encephalopathy in the U.S., the beef industry and the Office of the U.S. Trade Representative (USTR) have worked diligently to regain access to the Australian market. In 2025, U.S. beef and beef products were officially declared eligible for importation into Australia - a significant milestone for the U.S. beef industry.
To commemorate and publicize this renewed market opportunity in Australia, USMEF organized a U.S. beef launch event in Sydney, supported by USTR, USDA and the U.S. Embassy in Australia. The guest of honor was Ambassador Julie Callahan, U.S. chief agricultural negotiator. Australian importers, distributors, hoteliers and restaurateurs also attended the reception.
U.S. representatives gather for a ceremonial U.S. rib roast carving session. (Left to right) U.S. Consul General Jeremy Cornforth, USDA/FAS Ag Counselor Lazaro Sandoval, U.S. Chargée d'Affaires Erika Olson, USTR chief agricultural negotiator Dr. Julie Callahan and USMEF's VP of Asia Pacific Jihae Yang.
USMEF expects the foodservice sector will serve as a primary entry channel, as retail penetration may be challenging due to strong local loyalty to Australian beef. USMEF looks to develop niche opportunities in high-end steakhouses, premium Western restaurants, and American-themed barbecue or burger concepts.
USMEF hosted a U.S. beef masterclass for the Australian trade at a well-known steakhouse in Sydney. USMEF Chef Jonathan Neo demonstrated U.S. beef's versatility and culinary performance for a group of importers, distributors, retailers and foodservice representatives.
To sustain momentum beyond the launch event, USMEF hosted a U.S. beef masterclass for importers, distributors, retail and foodservice operators and food media representatives. Held at Hurricane's Grill, one of Sydney's well-known steakhouse chains, the session covered U.S. beef production, corn-fed flavor differentiation and cut utilization for the Australian foodservice format.
"Importers showed interest in branded, bone-in beef cuts for sharing menus, while smaller muscle cuts such as striploin are viewed as more suitable for standard portion control," says USMEF ASEAN Regional Director Sabrina Yin. "Brisket and chuck roll also present good opportunities, given the growing trend of American barbecue and authentic burger concepts."
U.S. beef for the launch event was contributed by USMEF members True West Beef and Tyson Foods.
Funding for the launch event and masterclass was provided by USDA's Market Access Program and Regional Agricultural Promotion Program.
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