Japanese consumer preferences under Australian Intercollegiate Meat Judging group microscope

Sally Gall
Updated February 24 2017 - 2:30pm, first published February 22 2017 - 5:50pm
Australian Intercollegiate Meat Judging tour participants Darcy Ryder, Peter McGilchrist, Andrew Cox, and Kiri Broad, at the dry ageing facility in Sapporo. Photos supplied by Kiri Broad.
Australian Intercollegiate Meat Judging tour participants Darcy Ryder, Peter McGilchrist, Andrew Cox, and Kiri Broad, at the dry ageing facility in Sapporo. Photos supplied by Kiri Broad.

A juicy 300 gram steak is the last thing you would find on the dinner plates of the average Japanese household.

Sally Gall

Sally Gall

Senior journalist - Queensland Country Life/North Queensland Register

Based at Blackall, CW Qld, where I've raised a family, run Merino sheep and beef cattle, and helped develop a region - its history, tourism, education and communications. Get in touch at 0427 575 955 if you've got a story idea for me.

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