|(left-right) Hilton Chef Steven Wong, Australian High Commissioner Dr Justin Lee, Chef Eric Siew and Agriculture Counsellor Sanjay Boothalingam|
Hilton KL Chef Steven Wong.
Dr Lee said: “Our red meat export industry is underpinned by a strong biosecurity framework and export regulations in addition to our world-class food regulatory system. Australia also supplies over 17 Islamic markets with Australian halal red meat. We abide by importing country requirements, Australian export legislation, and the Australian Government Authorised Halal Program (AGAHP).”
“In addition, greenhouse gas emissions from our red meat industry have halved over the last 16 years. There is significantly more tree cover on Australia’s grazing lands than there was 30 years ago, and it takes 68% less water to produce a kilo of beef,” she said.
The animals are slaughtered under the Australian Government Supervised Halal Programme, by Muslims approved by accredited Islamic certifying authorities in accredited processing plants, according to strict Islamic law or Syariah, and in compliance to importing country’s strict halal protocol. This programme is guaranteed under the Australian law, and administered by the Federal Department of Agriculture.