If there’s one thing Aussies take seriously (apart from sport and flat whites), it’s their beef.

For more than two centuries, Australian farmers have been perfecting the art of raising cattle, turning vast grasslands and open plains into one of the world’s most trusted meat industries.

And while Australia ships its beef to fine diners in London and New York, a few of the best cuts have found their way right here to Bali,  sizzling on the grill at Dod’s Burger x MeatCraft.

Why Aussie Beef Is a Cut Above

Australian beef isn’t just about flavour; it’s about philosophy.

Farmers treat the land and livestock with the kind of respect that only comes from generations on the same soil.

Cattle roam freely in clean air and open pastures, no industrial feedlots or shady shortcuts.

It’s beef raised the right way: ethically, sustainably, and with a healthy dose of pride.

That care shows up on the plate.

Aussie beef is naturally lean, tender, and full of that clean, juicy flavour chefs love.

The cattle’s diet (grass-fed in the south and grain-finished in the north) gives each cut a unique balance of tenderness and richness.

It’s the perfect middle ground: full-bodied like Wagyu, but still distinctly pure in taste.

And here’s something the Aussies nailed early  – their grading system.

Instead of stamping one score on a whole carcass, every cut is graded individually for marbling, texture, and fat content.

That means consistency, no surprises, and steak that cooks beautifully every time, whether it’s a rib eye on the barbie or a juicy burger patty on your plate.

From Paddock to Paradise

It’s no coincidence Aussie beef has become the gold standard worldwide.

High food safety standards, strict traceability, and a climate that’s ideal for cattle all play a role.

But the real secret? Time.

Generations of farmers have fine-tuned the craft, and the result is beef that’s not just good, it’s world-class.

And now, Bali gets a taste of that perfection.

Dod’s Burger x MeatCraft: Where Aussie Beef Meets Bali

At Dod’s Burger x MeatCraft, we use 100% Australian beef for our patties  – no fillers, no shortcuts, just pure, high-quality meat grilled to juicy perfection.

It’s the same standard that chefs in Sydney, London, and Tokyo swear by.  Only here, it comes with a cold drink and a Seminyak sunset.

Behind the scenes, our sister business MeatCraft brings that same Aussie quality to Bali’s kitchens, gyms, and BBQs  – supplying premium Wagyu, Angus, and grain-fed cuts to people who know the difference between meat and great meat.

Whether you’re biting into a Dod’s burger or firing up a grill with MeatCraft, it’s all about the same thing: honest flavour, done right.

Because when it comes to Australian beef in Bali, we don’t just serve it, we live by it.