An exclusive interview with Andrew Cox, General Manager of International Markets, Meat & Livestock Australia (MLA)

Can you elaborate on the importance of the Australian Government Authorised Halal Program and how it ensures that 100% of Australian red meat exported to the MENA region is Halal-certified?

The Australian Government Authorised Halal Program (AGAHP) is a world-class system that guarantees all Australian red meat exported to the MENA region is genuinely Halal-certified. It’s a government-backed program that works hand-in-hand with accredited Islamic organisations to ensure every step of the process is fully compliant with Halal requirements.

What sets Australia apart is the level of oversight and integrity in the system. Every aspect, from animal welfare to meat labeling, adheres to strict Islamic dietary laws and international food safety standards. This high level of assurance is crucial for consumers and businesses in the MENA region and is one of the reasons Australian red meat is so highly regarded in the region.

What role does Halal certification play in building trust with consumers and businesses in the MENA region, and how has it impacted Australian meat exports to this market?

Halal certification is more than just a label—it’s a commitment to authenticity, superior quality, and trust. In the MENA region, where Halal compliance is non-negotiable for many consumers, having that certification means businesses and individuals can buy Aussie Beef and Lamb with absolute confidence knowing that 100% of our exported red meat is Halal, regardless of which market it is going to.

Aussie Beef and Lamb has built a solid reputation over the years by consistently delivering premium, fully Halal-certified red meat. This trust has driven incredible export growth— for example, boxed and carcass red meat now make up 98% of our trade to MENA, hitting a massive $2 billion in 2023. Compare that to two decades ago when it was just 42%, and you can see how much the market has evolved.

Beyond numbers, it’s about meeting the needs of a diverse and dynamic food culture. Whether it’s high-end restaurants, supermarkets, or traditional butcher shops, Australian Halal-certified beef and lamb have become staples in the region’s local culinary scene.

Australia is the largest exporter of lamb and the 4th largest exporter of beef globally. What do you think makes Australian beef and lamb stand out in such a competitive international market?

It really comes down to three things—quality, consistency, and sustainability. Aussie Beef and Lamb are renowned for their exceptional taste and tenderness, thanks to the country’s ideal grazing conditions and strict grading system. Whether it’s pasture-raising lamb, premium Wagyu, or grain-fed or grass-fed beef, every cut is produced to the highest standards, making it a go-to choice for chefs, retailers, and consumers worldwide.

What also gives Australia an edge is its world-class traceability system. From farm to fork, every animal is tracked, ensuring top-tier food safety and transparency—something that’s becoming increasingly important in today’s health-conscious market. This ties in with sustainability, and the Australian red meat industry is on track to be carbon neutral by 2030, which is a game-changer for environmentally conscious buyers. Consumers are looking for responsibly farmed, high-quality meat, and Aussie Beef and Lamb is leading the way in meeting those expectations.

What factors contribute to the growing popularity of Australian Wagyu beef in the UAE, both in fine dining establishments and casual dining spots like gourmet burger joints?

Australian Wagyu has taken the UAE by storm, and it’s easy to see why—it’s all about that incredible marbling, buttery texture, and rich, umami-packed flavour. Top chefs are always looking for ingredients that can elevate their menus, and Australian Wagyu delivers a melt-in-your-mouth experience that’s second to none. It’s the kind of meat that turns a good dish into something extraordinary.

And it’s not just high-end steakhouses—gourmet burger spots have also embraced Australian Wagyu with diners now willing to pay for top-quality beef, and Wagyu’s unmatched juiciness and flavour provide just that.

Another key factor that makes Australian Wagyu particularly appealing to industry professionals is its consistency. Thanks to advanced breeding programs and carefully controlled feeding regimens, chefs and restaurants know they’re getting top-notch quality every time. With the UAE’s booming hospitality industry, it’s no surprise that demand for Australian Wagyu keeps growing across all dining segments.

Australia is the largest exporter of Wagyu beef in the world. In your view, what sets Australian Wagyu apart?

Australian Wagyu is a perfect balance of tradition and innovation. It starts with elite genetics—Australia has successfully blended traditional Japanese Wagyu bloodlines with modern, sustainable farming techniques to create beef that delivers exceptional marbling and flavour.

One of the biggest advantages is Australia’s grain-feeding programs. These carefully designed diets, fed over extended periods, enhance the signature rich texture and deep flavour that makes Wagyu so popular. Combine that with Australia’s ideal environment, strong biosecurity measures, and rigorous processing standards, and you get a consistently premium product that can be supplied 12 months of the year to the highest global standards.

Whether it’s destined for a high-end steakhouse or a top-tier supermarket like Spinneys, Australian Wagyu is known for its quality, making it a favourite among chefs and consumers in the UAE.

What are some of the key trends you’ve observed in the MENA region regarding red meat consumption?

The way people in the MENA region consume red meat has changed a lot over the years. In 2024, Australian beef exports to the region jumped by 27% compared to the previous year, with the biggest increases going to Saudi Arabia, the UAE, Oman, and Qatar.

There’s also been a noticeable shift toward convenience, with more people opting for pre-portioned, vacuum-packed meats that last longer—up to 120 days in the case of Aussie Beef and Lamb. These options are perfect for busy lifestyles, making it easier for home cooks to enjoy high-quality meals with minimal prep time.

Health-conscious consumers are also shaping the market, driving demand for leaner, naturally raised meats. Grass-fed and free-range options are gaining traction, aligning with the growing focus on wellness. At the same time, sustainability is becoming a key concern, with more buyers looking for responsibly farmed and eco-friendly products.

With Australia’s strong commitment to carbon neutrality by 2030 and its dominant 70% share of MENA’s sheep meat imports, the country continues to be a trusted supplier—meeting both traditional and modern culinary needs across the region.