The Australian foodservice industry has reached a new milestone with the launch of KS7, the world’s first ultra-premium lamb product featuring 7% intramuscular fat (IMF) and above – a breakthrough that positions lamb alongside the finest premium beef cuts.
The groundbreaking product was officially unveiled yesterday at Meat & Livestock Australia’s (MLA) North Sydney kitchen facility, where industry leaders, producers, and celebrity chef Matt Moran experienced firsthand what could revolutionise lamb dining in premium restaurants across Australia.
A game-changer for premium dining
Developed through a collaboration between Kinross Station, Endeavour Meats, and MLA, KS7 represents lamb’s first entry into the ultra-premium meat market. The high marbling delivers a luxurious mouthfeel, superior juiciness, and depth of flavour that rivals the best cuts of beef.
Celebrity chef Matt Moran, who will feature KS7 on the menu at his Chophouse restaurant from mid-September, praised the innovation: “KS7 is the first of its kind with 7% intramuscular fat and has everything it takes to showcase Australian lamb on the world stage.”
The launch represents a significant shift in how the industry approaches lamb production and marketing.
Tom Bull, founder of Kinross Station, emphasised the commercial potential: “We’ve seen flocks where up to 60% of lambs meet KS7’s stringent specifications. Lambs that meet the marbling standard can attract up to $1 more per kilogram, which means an extra $35 per head at export weights.”
Michael Crowley, managing director of MLA, said KS7 represents a bold leap forward for the lamb 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.”
Industry innovation at scale
The development of KS7 relied on advanced breeding techniques, including elite genetic selection, targeted breeding for IMF traits, precision feeding systems, and sophisticated objective measurement technologies. This scientific approach has enabled consistent production of premium-grade lamb that meets the exacting standards of high-end foodservice operations.
For restaurant operators, KS7 represents an opportunity to offer diners a genuinely unique protein experience. It also signals a broader transformation in the Australian lamb industry with implications that extend beyond premium restaurants to export markets and the broader perception of lamb as a luxury protein option.
