The Hidden Impact of Quota Restrictions That Are Reshaping the Global Red Meat Market
Meat & Livestock Australia's On The Ground PodcastShow Notes
As global trade constraints tighten, Murray Davis, MLA's regional manager for Greater China, reveals how Australian beef and lamb are navigating record-high prices, mounting inventories, and emerging markets like Taiwan and the Pearl River Delta. You'll discover how China's demand for lamb is fueling a booming trade, even as beef faces unprecedented restrictions—plus, why storage levels could impact the market for years to come.
More from Meat & Livestock Australia's On The Ground Podcast
What happens when international chefs meet the people, plants, and producers behind Australian lamb? You get a rare inside look at the supply chain, the market pressures shaping the industry, and global demand for high-quality protein. We're on the ground at the Wammco AGM in Katanning, W.A where roving reporter Mary Johnson brings together producers, processors, and Lambassadors for a conversation connecting farm to plate.
Andrew Cox, General Manager of MLA’s International Markets, joins Josh to discuss how Australia promotes its beef, lamb, and goat exports around the world. They explore why country-of-origin branding matters, how MLA balances investment in established and developing markets, and why trade shows help build lasting customer relationships.
China's beef market is being reshaped in real time - and the next move could change the trade flow again by January. Murray Davis, Regional Manager for Meat and Livestock Australia in Greater China, reveals what Australia's exporters need to know about tariffs, bonded warehouses, quota pressure, and the surprising consumer demand still keeping Aussie beef on shelves in China.
Thailand is no longer a side market for Australian beef and lamb—it is one of the fastest-changing growth stories in Asia. Sam Gill from CP Foods breaks down why the Thai market is expanding, what the Thailand–Australia Free Trade Agreement has unlocked, and how evolving consumer habits are reshaping demand for everything from chilled beef to lamb.
Australia just proved it can beat the world at steak—and Nick Thompson explains exactly how Paradigm Foods pulled it off. From a first-ever entry at the World Steak Challenge in Amsterdam to a history-making purebred Wagyu eye fillet that stunned judges, this conversation unpacks the genetics, feeding strategy, and supply-chain discipline behind a global win.