Cairns Christmas meat shopping: Butchers give advice on how to get value

A global demand for Australian beef already impacted by low herd numbers caused by drought, floods and bushfires means rising prices, but Cairns butchers have a message for shoppers.

FAR North butchers say they can help shoppers find quality and value despite supply issues pushing up the cost of what we put on our dinner tables.

The industry has warned of Christmas price rises caused by the Covid pandemic, labour shortages and reduced stock.

But Rod and Julie Leaver, of Edge Hill Butchery, who have just been awarded the Australian Meat Industry Council regional winner 2021, along with one gold and three silver in the highly competitive sausage competition, believe there are still plenty of good choices to serve up for the family.

“We were in a competition of 1400, entered four sausages and they all took a prize, first in best pork sausage and second for our chicken and pistachio, Canadian maple bacon and wagyu beef bourbon,” he said.

Mr Leaver who has been a butcher for more 38 years, said the awards have come at time when the industry is facing many challenges due to natural disasters and the pandemic.

“Beef and lamb prices have risen significantly in the last couple of weeks and it’s not looking like slowing down soon,” he said.

“Even mince has risen dramatically in the last three weeks.”

Mr Leaver said like so many other products, meat is in short supply – and not only due to the pandemic.

“We are seeing rising prices due to recent floods, bushfires and droughts impacting on stock herd numbers contributing to a national shortage of product,” he said.

“We have the lowest number of cattle in 25 years as farmers had to sell off their breeding stock when they could not afford to keep them and now many producers are trying to rebuild numbers.”

Add a growing demand globally for Australian beef due to its quality and disease free status, Mr Leaver said he expected there would continue to be a shortage until early 2022.

“Everyone wants Aussie beef at the moment,” he said.

Mr Leaver said poultry is a good choice too.

“Chicken is an item which really has not risen in price too,” he said.

“You can cook a lovely roast chicken for dinner then have cold meat the next night or make a pasta dish with the leftovers then you can use the carcass to make a delicious stock.”

Edge Hill Butchery owners Rod and Julie Leaver were thrilled to win the 2021 Australian Meat Industry Council Regional Award.

Another way to create a tasty meal using basic cuts is to add flavour using special spices, marinades, rubs, pickles, condiments and chutneys, which Mr Leaver said are very good value, as a little goes a long way.

“Other options include added value items such as lamb shank parcels and chicken and prosciutto wraps,” he said.

“And treating meat with respect is essential, ensure meat is at a room temperature before cooking and always rest the meat for at least five minutes before you enjoy your meal.”

At Byrnes Quality Meats, manager Andrew McIntosh said talking to your butcher about what you want to eat will ensure you get the extra value product for your budget.

“Communicating is really important so tell us what you want to cook,” he said.

“We have eight grades of meat so we can sell your restaurant quality inch-thick steaks or if we know you want to do a cold beef salad or stir-fry then we can find you a grade which will taste great and cost less.”

Mr McIntosh said poultry and pork are also good alternatives.

”Chicken is our cheapest product on the market and we can help you choose the right cuts for your recipes,” he said.

“Pork can be harder to get in the lead-up to Christmas, but we have good supplies organised.”

Originally published as Cairns Christmas meat shopping: Butchers give advice on how to get value