You might want to second guess your decision, I bought a whole Aussie tenderloin one time cause the price was so low.
And it was not a very good piece of meat. It was chewy & dry, I ended up grinding it up for burgers.
Al
Al, around 80% of the beef produced in Australia, as well as New Zealand, are grass fed, and finished. The remainder are grass fed then finished on grain for a minimum of 60 days. In the U.S., grain fed, and finished, is the norm though there are a very few producers that grass feed then grain finish.
When compared to grain fed, grass fed beef has far less marbling hence the"chewy & dry" result. On the flip side, grass fed beef is far more robust and have a deeper flavor than grain fed which, to some, is neutral, if not boring. In the end, it's a trade off based upon what one prefers and is accustomed to. I happen to like grass fed and grain finished and my wife is grain fed all the way. She usually wins.
Regarding price, Australian beef will normally beat the U.S., especially with grass fed beef raised in the U.S., even when factoring in shipping costs. Compared to the U.S., grassland pastures for grazing in Australia are abundant and inexpensive. Not so in the U.S. Weather also plays a factor in that it rarely freezes in cattle raising areas in Australia and the cattle can graze year round. That's not the case in much of the cattle raising areas in the U.S. As such, most of the grass fed beef that you'll find available at retail, especially at very competitive prices, in the U.S. comes from Australia.