Australia is one of world’s the most efficient and largest producers of beef cattle. The majority of Australia’s cattle are pasture or grass fed, with the remaining head being grain fed (fed grain for more than 60 days). During 2014-15, Australia exported 74 percent of its total beef and veal production to 86 countries, at a value of about $9.04 billion. Australian beef is enjoyed in households every day. The variety in meat cuts makes it a great choice for any meal, from BBQs through to dinner parties.
Recipe: Beef sundried tomato, pesto and spinach wraps. Serves 4
Ingredients: 600 g beef strips, ½ tsp ground oregano leaves, 1 tbsp lemon juice, 4 sheet lavash bread, ½ cup sundried tomato pesto, 160 g baby spinach leaves, ¼ red onion, cut into very thin wedges, 2 tbsp pinenuts, toasted.
Method: Coat the beef strips in a little oil. Preheat the pan to moderately hot. Keep the heat at moderately high. Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of beef strips. As the last batch finishes cooking, sprinkle with oregano and add lemon juice. Allow the lemon juice to evaporate. Remove the beef from the pan and allow to cool slightly. Place the lavash breads on a clean work surface and spread each with sundried tomato pesto. Top with beef strips, spinach leaves and red onion. Season to taste. Sprinkle over the pinenuts. Roll up the lavash breads and cut each wrap in two to serve. Source: www.beefandlamb.com.au