Meat & Livestock Australia launches Rare Medium: 2026 Red Meat Trends to guide the future of red meat on Australian menus
Meat & Livestock Australia (MLA) today announced the launch of Rare Medium: 2026 Red Meat Trends − a major new foodservice resource showcasing the innovation, creativity and evolving consumer tastes shaping the future of Australian beef and lamb across the country and around the world.
Developed in consultation with chefs, producers and industry experts, the 2026 trends report identifies six key movements − the ‘Sizzling Six’ − set to influence how red meat is cooked, served and enjoyed in the year ahead.
From whole carcase utilisation and global flavour mash ups to elevated luxury cuts, slow craft, signature dish concepts and the booming rise of snack forward dining, the new resource maps the changing landscape of modern Australian cuisine.
The digital report and video bring these themes to life through chef insights, menu examples, practical applications for venues and analysis of broader demographic, economic and sustainability drivers impacting consumer behaviour.
MLA Brand Content Manager Mary-Jane Morse said the 2026 trends showcase a sector that continues to push boundaries while keeping flavour, provenance and creativity at the heart of the plate.
“Australian chefs continue to creatively, culturally and technically push boundaries and this year’s Red Meat Trends captures that energy in a really exciting way,” Ms Morse said.
“The 2026 resource highlights how beef and lamb are evolving on menus − from big flavour snacks to refined luxury cuts and globally inspired dishes.
“Our goal with Rare Medium is always to champion the people, the craft and the stories behind Australian red meat, and these trends are an inspiring reflection of where the industry is heading.”
The new resource also explores the broader forces shaping consumer behaviour. This includes demographic change, cost of living pressures, the growing focus on high quality protein, and heightened expectations around sustainability, trust and transparency. This provides operators with the context they need to plan, adapt and innovate for 2026 and beyond.
Through chef interviews, global menu examples, practical applications for different venue types and insights across every stage of the supply chain, Rare Medium: 2026 Red Meat Trends celebrates the ingenuity of the industry and showcases the many ways Australian beef and lamb continue to lead on quality, versatility and story driven dining experiences.
The launch also includes a companion video bringing the trends to life. Watch here: 2026 Red Meat Trends
The complete Rare Medium: 2026 Red Meat Trends report, including recipes, executional ideas, venue applications and interviews, is available now at: Rare Medium: 2026 Red Meat Trends
