haha...

Australian beef is a darn good product, I used to ship tonnes of it to the US (but Japan pays more, so, um, well... it started going there).
In fact for the last 2 years our family provided all of the beef for the Golden Globe awards (ironically the only beef we shipped to the US).
Given that my parents sold thier share in the cattle station we are only feeding a select population of Wagyu/shorthorn crosses for higher end markets on thier 70 acres (they are best in the cooler climate they are currently in, as opposed to the hotter cattle station where we bred your lower classes of animals - ).

The secret to it is a few things.
1. Our issolation means there are very few diseases (fingers crossed) you won't find foot and mouth or BSE here the hot and dry climate also helps.
2. A quick kill time, lining up in the abattoir is really bad for the meet, it stresses the animals, which creates a very tough, dark red meat. When we kill the cattle for ourselves the animal doesn't even leave the paddock, and is shot from about 100 yards away.
3. Variety of food. Given that we don't have to worry about housing our animals in the winter the animal is ALWAYS grazing fresh grass, usually with a supplement of grains and/or hay

As for what we are paying, that is much cheaper than what we pay here for ribeye (hence why we stopped selling to the US...). The current price here is closer to US$7 a pound. But if you kill your own its a bit cheaper

If you are a food/wine/beer lover in general, go to Tasmania (the small island state at the south of Australia) you won't leave... (well except for the occasional trip to New Zealand for some of thier Ice Cream )