US beef industry celebrates regained access to the Australian market
To commemorate and publicize renewed market opportunity in Australia, US Meat Export Federation organizes a US beef launch event in Sydney, supported by USTR, USDA and the US Embassy in Australia.
US representatives gather for a ceremonial US rib roast carving session. Left to right: US Consul General Jeremy Cornforth, USDA/FAS Ag Counselor Lazaro Sandoval, US Chargée d’Affaires Erika Olson, USTR chief agricultural negotiator Julie Callahan and USMEF’s VP of Asia Pacific Jihae Yang.
For more than two decades, following the first detected case of Bovine Spongiform Encephalopathy in the US, the beef industry and the Office of the US Trade Representative (USTR) have worked diligently to regain access to the Australian market. In 2025, US beef and beef products were officially declared eligible for importation into Australia — a significant milestone for the US beef industry.
To commemorate and publicize this renewed market opportunity in Australia, the US Meat Export Federation organized a US beef launch event in Sydney, supported by USTR, USDA and the US Embassy in Australia. The guest of honor was Ambassador Julie Callahan, US chief agricultural negotiator. Australian importers, distributors, hoteliers and restaurateurs also attended the reception.
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.
To sustain momentum beyond the launch event, USMEF hosted a US 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 US beef production, corn-fed flavor differentiation and cut utilization for the Australian foodservice format.
USMEF Chef Jonathan Neo demonstrated US beef’s versatility and culinary performance for a group of importers, distributors, retailers and foodservice representatives. Courtesy of the US Meat Export Federation“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,” said 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.”
US 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.
Source: US Meat Export Federation
Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!
