从新南威尔士州北部肉牛产区到（营养均衡的）餐桌，国际营养学权威人士实地走访，深入了解支撑澳大利亚红肉产业的从业者、生产方式与整套体系。

来自澳大利亚及海外的一众营养学专业人士，利用一周时间探寻澳大利亚红肉背后的产业故事，实地了解造就该产业全球声誉的牧场养殖体系、可持续生产实践以及营养优势。

本次考察由澳大利亚肉类与畜牧业协会（MLA）主办，参会代表得以实地探访澳大利亚肉牛生产模式，了解可持续发展举措，并认识牛肉、羊肉在均衡膳食中的营养作用。整趟行程贯穿着一个核心观点：优质澳大利亚红肉，在抵达消费者餐桌之前，早已奠定品质基础。

考察的一大亮点是走访新南威尔士州北河地区，代表们到访卡西诺附近的家庭牧场，与肉牛养殖户兼可持续发展负责人乔·莱文展开交流。

乔同时任职于卡西诺食品公司，能够从供应链上下游双重视角分享见解。卡西诺加工厂每周约屠宰加工7000头牛，产品出口至全球各地；而他家的家庭牧场主要养殖赫里福德牛。

在乔看来，可持续发展并不仅仅关乎环境效益。

“可持续意味着秉持正确初衷，做正确的事。既要守护行业发展，也要确保后代能够继承宜居的土地，以及可以持续经营的农业产业”。乔表示。

整周的交流探讨，围绕人体营养与农业生产体系的多样性的重要性展开。乔介绍，多样化的草场系统能够改善土壤状况、牲畜健康以及放牧产出效果。

“多样性至关重要。不同植物在土地生态中发挥不同作用，而多样化的饲食对牲畜健康同样意义重大，能够维护土壤、草场与牲畜的健康。”

这些观点引发来访代表的强烈共鸣，其中不少人是第一次近距离接触澳大利亚养殖体系。

加拿大注册营养师罗威娜·梁表示，这次经历印证了环境管护与食品品质之间的关联。

“可持续是一项核心考量。气候与野生动物生态，正是澳大利亚牛羊肉风味出众、在加拿大备受推崇的部分原因”。她说。

罗威娜提到，凭借稳定的品质与高性价比口碑，澳大利亚牛肉在加拿大消费者当中愈发受欢迎。

“口味固然重要，但消费者也对澳大利亚牛肉的品质有着稳定预期。”

本次考察也凸显了营养学专业人士在引导消费者理性选择食物方面发挥的重要作用。罗威娜的工作包括为肿瘤、肠胃疾病患者提供一对一营养咨询，开展体重管理指导以及高校教学工作。

本土方面，墨尔本营养师普鲁·迈纳德现场演示，展示澳大利亚羊肉如何融入简单均衡的家庭餐食。在烹饪示范环节，她制作了希腊风味羊肉丸子，搭配炭烤蔬菜、鹰嘴豆与酸奶黄瓜酱，以此说明蛋白质可以与高纤维蔬菜、碳水、健康脂肪相互搭配。

普鲁强调，均衡饮食不必搞得十分复杂。

“这道餐食并没有刻意设计，却恰好契合经典的健康餐盘模式”。她讲道，“优质蛋白质、足量蔬菜、高纤维碳水以及健康脂肪，全部搭配到位。”

尽管饮食与营养是本次行程的核心主题，但普鲁表示，收获最大的感悟是理解土壤健康和畜牧生产之间的联系。

“土壤质量的重要性让我印象深刻。此前我并未充分意识到，土壤健康对牛羊肉可持续养殖影响深远，并最终决定终端产品品质。”

本次考察也印证行业愈发重视健康生态，养殖户也越来越将自身视作土壤、生物多样性以及土地长期健康的守护者。

代表们返程之时，对澳大利亚红肉生产背后的从业者、体系与生产实践有了更为深刻的认知。对澳大利亚肉类与畜牧业协会（MLA）而言，本次活动面向关键市场具备公信力的营养意见领袖，直观展示了行业优势，而这些意见领袖会影响全球消费者的认知。

这次行程揭开了澳大利亚红肉的背后故事：立足可持续发展、动物福利、环境管护与营养价值，完成从牧场到餐桌的完整链路，持续获得全球消费者的认可。

消息来源：MLA

From cattle country in northern New South Wales to the (nutritionally-balanced) dinner plate, international nutrition leaders got a firsthand look at the people, practices and systems shaping Australia’s red meat industry.

A group of nutritional professionals from Australian and overseas has spent the week exploring the story behind Australian red meat, gaining firsthand insight into the farming systems, sustainability practices and nutritional benefits that underpin the industry’s global reputation.

Hosted by Meat & Livestock Australia (MLA), the tour gave delegates an opportunity to explore Australian beef production systems, learn about sustainability practices and gain insights into the nutritional role of beef and lamb in balanced diets. A consistent theme emerged throughout the week: quality Australian red meat starts long before it reaches consumers.

One of the highlights of the tour was a visit to the Northern Rivers region of New South Wales, where delegates met beef producer and sustainability manager Joe Leven at his family property near Casino.

Joe, who also works for the Casino Food Company, shared insights from both sides of the supply chain. The Casino facility processes about 7,000 head of cattle each week for export markets around the world, while his family operation focuses on Hereford cattle production.

For Joe, sustainability extends beyond environmental outcomes.

“Sustainability means doing the right things for the right reasons. It’s about protecting our industry and ensuring that our children can inherit a viable landscape and a viable agricultural business into the future” Joe said.

Discussions throughout the week focused on the importance of diversity, both in human nutrition and in farming systems. Joe explained how diverse pasture systems contribute to healthier soils, livestock and grazing outcomes.

“Diversity is key. Different plants perform different functions within the landscape, and a diverse diet is important for livestock health. It supports soil health, pasture health and animal health.”

Those messages resonated with visiting delegates, many of whom were seeing Australian production systems up close for the first time.

Canadian dietitian Rowena Leung said the experience reinforced the connection between environmental stewardship and food quality.

“Sustainability is a key consideration. The climate and the wildlife are all part of the reason Australian beef and lamb are so delicious and so highly regarded in Canada,” she said.

Rowena noted Australian beef continues to gain traction with Canadian consumers, driven by its reputation for consistent quality and value.

“Taste is important, but consumers also know what to expect from Australian beef,” she said.

The visit also highlighted the important role nutrition professionals play in helping consumers make informed food choices. Rowena’s work includes one-on-one nutrition counselling for oncology and gastrointestinal patients, as well as weight management support and tertiary education teaching.

Closer to home, Melbourne-based dietitian and nutritionist Prue Mynard showcased how Australian lamb can be part of a simple, balanced family meal. During a cooking demonstration, she prepared Greek-style lamb meatballs with chargrilled vegetables, chickpeas and tzatziki, illustrating the role protein can play alongside fibre-rich vegetables, carbohydrates and healthy fats.

Prue emphasised that balanced eating does not need to be complicated.

“Without planning it, the meal really reflects the traditional healthy plate model,” she said. “You have quality protein, plenty of vegetables, fibre-rich carbohydrates and healthy fats all working together.”

While food and nutrition were central themes throughout the week, Prue said one of her most valuable learnings came from understanding the relationship between soil health and livestock production.

“What really stood out was the importance of soil quality. I hadn’t fully appreciated just how much the health of the soil contributes to raising cattle and lamb sustainably, and ultimately, influences the quality of the final product.”

The tour reinforced the industry’s growing focus on healthy ecosystems, with producers increasingly viewing themselves as stewards of soil, biodiversity and long-term landscape health.

As delegates returned home, they took with them a deeper appreciation of the people, systems and practices behind Australian red meat production. For MLA, the program provided an opportunity to showcase the industry's strengths directly to trusted nutrition voices who influence consumer understanding in key markets around the world.

The experience highlighted the story behind Australian red meat. It is a story built on sustainability, animal care, environmental stewardship and nutrition – a true paddock-to-plate journey that continues to resonate with global audiences.

Source：MLA