Grilling is the most widely shared culinary feature throughout the Middle East region, both among citizens and expatriates. With the weather making it pleasant for outdoor activities, barbeque get-togethers are a common sight in the public recreational areas. In homes, the balcony becomes the main place for family and friends to come together to socialize and share delicious food, with everyone passing around platters of grilled meats and bowls of dips and salads.

Indeed, the pandemic has resulted in an increase in grilling, given the preference for cooking outdoors, where gatherings are deemed to be safer and allow for greater social distancing. A recent survey showed 51 percent of people will continue to cook outdoors, even after the pandemic ends and, interestingly, 43 percent of generation-Z respondents intend to cook outdoors more in the future.

As in the Middle East, grilling is a huge tradition in Australian culture, especially on weekends. The Australians are well-known for their grilling techniques, and most households have some sort of a barbecue, often referred to as a “barbie.” Perhaps what many people do not know is that in most families, both in Australia and in this region, the central feature of a barbeque — the grilled meat — is Australian lamb or beef.

According to Meat and Livestock Australia, a producer-owned company, which provides marketing and research and development services for the Australian cattle, sheep and goat industries, there are specific reasons why Australian meat is a preferred choice in this region, both in homes and restaurants, for all types of barbecue dishes. Whether it is beef kebabs, lamb koftas, lamb chops, burgers, or sausages, grill fanatics prefer the taste of Australian lamb and beef because the meat is much more tender, flavorful, and cooks more evenly.

“The primary reason for the exceptional taste of the meat is that Australia is the best place in the world to raise livestock. Australian cattle and sheep graze on pure, lush grasslands with the animals having access to an abundance of clean water, green grass and fresh air throughout their lives, resulting in lamb and beef that is lean, juicy and delicious,” MLA said in a statement.

“With meat playing a crucial role in the region for family meals, consistency in taste and quality play a vital role too. Quality standards of Australian meat were tested by more than 1 million people in over 11 countries, reflecting the extent to which the country would go to ensure highest eating quality.”

Chef Tarek Ibrahim, the Arab world’s first MasterChef, loves grilling in the outdoors and recommends Australian meat for the perfect grilling experience. “Why I prefer to grill Australian meat over the rest is because I enjoy experimenting with new dishes, and with the variety of cuts available, there are always numerous meal options on the table!”