@Fred123, is this likely to make good meat cheaper because there is more of it?
Or is it going to make once not so good meat as expensive as prime steak?
That is, by eliminating cheap cuts that we might use in a casserole we are increasing profits and turning less cashed up consumers away from meat?
Does anyone know why Meat – Beef and Lamb is tough today – all cuts? Why is it so? Meat killed on farm was never this tough. Is it because the farmer killed the beast in a humane manner. When my husband Farmer killed our meat on farm WE NEVER EVER had tough meat. We were able to let our meat hang in the cool room which was definitely contributed to its tenderness. Like in the old days the butcher received his meat whole and it hung in the cool room where he cut it up for his customers. Meat today is not killed humanely and I think that adds to its toughness. Meat packaged and sealed in cryovac bags is not appealing at all. We now very rarely eat meat preferring Pork, Fish and Chicken. My husband relented last week and bought two veal steaks. Guess what? They were both tough. Veal was never tough.
Part of the reason currently is the poor state of the stock due to long term poor rainfall, lack of good food (protein and fat promoting) and down sizing the national herd in response to all of the influences. The premium product many want is difficult to obtain due to the buying of it by many Restaurants, Hotels etc for their guests so that their fare is not criticized unduly.
Coles, Woolworths and other chains and many butchers buy from slaughterhouses or from contracted producers and the quality can be variable depending on where the original supply was from.