A world-first lamb product graded at more than 7% intramuscular fat (IMF) will soon feature on premium restaurant menus in Sydney, following its recent launch by Kinross Station and Endeavour Meats, in collaboration with Meat & Livestock Australia (MLA).
The KS7 brand was officially unveiled at MLA’s North Sydney kitchen, where chefs, producers, and industry leaders, including celebrity chef Matt Moran, sampled this latest innovation in lamb for foodservice.
KS7 is supplied by Holbrook-based producer Tom Bull, founder of Kinross Station Hampshire Downs and LAMBPRO, supplier of Terminal and Maternal lamb genetics to many of Australia’s leading lamb producers, whose clients have been selectively breeding for high marbling traits.
Mr Moran, who helped launch the brand, confirmed KS7 lamb will appear on the menu at his restaurant, Chophouse Sydney, from mid-September, giving diners a first taste of the new ultra-premium product.
“I have known Tom Bull for a few years now and have watched him grow the Kinross brand raising the bar higher and higher. KS7 is a product raised from sheer determination, dedication, and bloody hard work,” Mr Moran said.
Celebrity chef Matt Moran speaking at the launch of KS7 lamb. Tom Bull featured right. Pic: Alex McLaughlin
“KS7 is the first of its kind with 7% intramuscular fat and has everything it takes the showcase Australian lamb on the world stage. Congratulations Tom and the Kinross team.”
According to Mr Bull, KS7 marks lamb’s first entry into the ultra-premium meat market.
“We’ve seen flocks where up to 60% of lambs meet KS7’s stringent specifications. For producers, the payoff is significant,” Mr Bull said.
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“Lambs that meet the marbling standard can attract up to $1 more per kilogram, which means an extra $35 per head at export weights.
“It’s also about creating a product that chefs trust and diners will remember.”
Mr Michael Crowley, Managing Director of MLA, said KS7 represents a significant step forward for the industry.
“KS7 demonstrates innovation at its highest level. It’s the result of decades of commitment and dedication to identify superior genetics, optimisation of production with a crystal clear focus on delivering a luxury consumer experience that elevates lamb to new heights,” Mr Crowley said.
“MLA has identified the significant upside opportunities for the industry through our focus on value-based marketing in our new 2030 Strategic Plan. Producers like Mr Bull are demonstrating what is possible for the industry and consumers with a focus on premium product.
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“This brand is based on elite genetic selection, targeted breeding for intramuscular fat (IMF) traits, precision feeding systems, and advanced objective measurement technologies to measure IMF.
“Importantly, KS7 is a fantastic example of how lamb can become a serious premium product when strict specifications backed up with a dedicated supply chain delivers a truly luxury experience.
“For the broader industry, genomics, objective measurement technology, and individual carcase feedback are critical to unlocking further lamb and sheep industry value that will also enable the adoption of the cuts-based eating quality model for sheepmeat through Meat Standards Australia (MSA).”
KS7 lamb on display during the launch. Pic: Alex McLaughlin
To put KS7 into perspective, Australia’s national average for IMF in lamb is approximately 4%, while New Zealand averages 2%. KS7 consistently exceeds 7%.
Looking ahead, Mr Bull said he believes lamb with IMF levels of 9% or more could be achieved within the next few years through selective breeding and genetic improvement.
“I think we can do a KS9 in next few years,” Mr Bull said.
“We’ve been really angling towards high end, uber-premium products for some time. The big enabler was the technology we have now to be able to objectively grade those lambs,” he said.
