From producers' paddocks to premium plates around the world

When Meat & Livestock Australia (MLA) launched the Aussie Beef Mates program, the goal was simple: connect influential food professionals with the people, expertise and innovation behind Australian beef.

This year, 20 chefs, food professionals and food influencers from key export markets travelled across Victoria to experience Australia's beef industry firsthand.

They visited farms, processing facilities and foodservice venues, and networked with producers and industry experts.

For three delegates, the experience reinforced a message that extends far beyond the quality of the product itself.

Understanding what sits behind every cut

Chef Jay Jay SyCip (JJ) has spent much of his career connecting diners with the people behind their food.

As the founder of The Fatted Calf in the Philippines, he has built a reputation as a champion of sustainable gastronomy.

Working closely with farmers, fishermen and artisanal producers to create ingredient-driven dining experiences that celebrate local communities and responsible food production.

Yet even for someone deeply committed to understanding food systems, visiting Australia's beef industry offered fresh perspective.

Standing on a Gippsland cattle property after hearing about genetics, pasture management and production practices, JJ reflected on the complexity behind premium beef production.

"When we're all starting in this business, we think it's very easy," he said.

"But hearing how things are done, from science-based decisions to genetics and even the way the grass is grown, you appreciate everything on the plate from here on forward."

The comment captured one of the key objectives of the Aussie Beef Mates program: helping delegates better understand Australia's production systems, quality standards and the expertise that underpins them.

From London to regional Victoria

For Garrett Keown, Executive Development Chef at Harrods in London, the visit marked his first trip to Australia.

Garrett leads culinary innovation and menu development across the iconic luxury retailer and is passionate about developing future talent through apprenticeship and mentoring programs.

While the landscapes of regional Victoria left a lasting impression, it was the transparency of the Australian beef supply chain that stood out most.

After touring Greenhams Gippsland processing facility, he spoke about the value of seeing every stage of production firsthand.

"I think it's crucial that you see the product come in, broken down, packaged and sent off,” he said.

“As chefs, that part of the chain is really important for us to see,"

Later, at Harmony Wagyu near Yea, he found himself connecting the product with the place it comes from.

“Actually seeing where that product comes from and how to translate that to the people I work with, but also the consumer, is really important."

For Garrett, Australia's reputation for premium beef became more tangible through direct exposure to the people producing it.

"What really stands out is the quality of the product and the care and attention that goes into it," he said.

Reconnecting with the source

For Indonesian chef Fernando, better known throughout the industry as Chef Nando, the trip was both educational and nostalgic.

Before building his culinary career through the Culinary Institute of America and later joining Jakarta's Union Group leadership team, Nando spent several years living in New Zealand.

The rolling green landscapes of Gippsland brought back memories.

"Being here, smelling the grass and being close with the things that we're using on a daily basis that sometimes people very underappreciate," he said.

Nando was particularly impressed by the efficiency and technology on display during the group's processing facility tour.

"The technology surprised me. It's amazing to see how efficient the process is,” he said.

Beyond the equipment and systems, the experience reminded him of the importance of understanding the origins of ingredients used every day in professional kitchens.

Creating ambassadors for Australian beef

The tour also exposed delegates to innovations shaping the future of Australian beef production.

At Harmony Wagyu, CEO Anthony Fellows shared how investments in advanced genetics and technologies such as virtual fencing helped drive consistency and productivity throughout the supply chain.

"We wanted the chefs to understand just how this product is produced and the consistency that sits behind the supply chain," Anthony said.

"We all talk about a consistent product, but there's a whole lot of consistent steps in the supply chain that help deliver the best of the best."

Those conversations are central to the Aussie Beef Mates program, which aims to create a network of influential advocates who can share their experiences and champion Australian beef in their home markets.

For delegates like JJ, Garrett and Nando that advocacy now comes with firsthand knowledge of the people, innovation and care behind Australian beef.

As they return to restaurants and businesses across Tagaytay City, Jakarta and London, they will take home a deeper understanding of the story behind Australian beef and a connection to the people who produce it.