Strange question, so indulge me…
When I have cooked with Aussie beef, I always notice the taste is different from US beef. Also, it tends to be drier when I cook the normal time and lacks flavor. Can anyone give me a suggestion on how alter my reciepes to get flavor and juice back on in it?
THanks
The Aussie beef I’ve seen tends to be much less fatty than US beef, and that’s where the flavour and the juiciness comes from.
The taste is different because the taste is different. Not much to be done about that I don’t suppose but whatever you buy, it’s not going to measure up to organically fed Scottish beef so you’re always at a disadvantage there.
I’ve found (in the days when I still cooked meat) that you need to be much more selective when buying your meat – not all Aussie beef is over-lean, but you have to look harder for some decent fat.
You can try ‘resting’ the meat once it has been slightly undercooked - this sometimes allows the fibres to relax and tenderness return, Fat content is the factor in taste - poor oz cattle have been living in drought conditions so they are getting the flavour of what they eat (witchetty grubs, vegemite, pavlova, meat pies and polly waffles) 
This is true. Australian beef has to comply with certain health standards to which US beef is not held. These include fat content, and Australian standards require beef to be lean.
This doesn’t mean you can’t have a good juicy Australian steak - it all depends on how you cook it. I would recommend a marinade, quick searing in the frypan, or cooking with a wok in order to avoid dryness and retain flavour.
even though canada had a bse problem, i dont think it really affected our consumption, bans were put in place. but ive had western canadian grain fed and mid west american corn fed. grain fed tastes much better. fat content has alot to do with the taste of beef, as well as what its fed.
The situation with Aussie beef sounds very similar to most any “game” meat, such as venison, rabbit, or even ostrich, which has become popular in recent years. All of these are low in fat content compared to U.S. beef. The best piece of meat I’ve ever eaten was an ostrich filet. It was marinated and cooked exactly right. Outstanding. So low-fat meat doesn’t have to mean low flavor.
If you do some Internet searches on cooking game meat, you should find many good sources for methods and recipies that would also work for this beef.
Seeker4
If you want a tender steak leave it covered in tin foil in the chiller draw for a week until its almost green. It might seem like crazy advice, but that’s the way all the best steaks are prepared.