High steaks - creating a point of difference for Australian beef

Australian beef producers could lead the world by developing 'flavour profiles' for premium products similar to those used in the wine industry, according to a leading University of Queensland researcher. Sensory scientist and flavour chemist Associate Professor Heather Smyth from UQ's Queensland Alliance for Agriculture and Food Innovation said current terminology falls well short of describing quality Australian beef. "The key measure for beef quality has been tenderness or a lack of toughness - but that's something knowledgeable consumers and the broader market now consider a minimum requirement," Dr Smyth said. "Simply describing premium beef as 'tender' just doesn't cut it. "We already use sensory language to define and promote the qualities of wine, beer, coffee and seafood - so it stands to reason we should also have one for beef." Dr Smyth has told the Northern Beef Research Update Conference in Darwin, flavour profiles for beef would boost exports. "Australia produces such high-quality beef, it would be invaluable to set ourselves apart in that premium space," she said. "We should be highlighting the unique flavour qualities from our environments, genetics and the way we manage and treat the beef." Dr Smyth said there was industry support from premium brands in Australia that want to differentiate themselves from one another, with flavour being the answer.