Neil Perry is looking worried. The chef is inspecting the number of beef carcasses in his restaurant’s dry-ageing room, housed in an offsite facility, and there just aren’t as many “bodies” as he’d like.
The cuts of CopperTree Farms sirloins are running low, and as for the Mishima rib racks from David Blackmore … oh no, there’s only one left. Never mind that between $75,000 to $85,000 worth of super-premium cow is hanging in this slender room at the CopperTree Farms’ headquarters on Sydney’s north shore. It’s still not enough.
