Meat prices in Australia are so high it’s not even worth buying at the store, says a meat industry expert.
The price of a pound of beef can easily cost $10,000 and a pound or two of pork can be more than $20,000.
The cost of a kilogram of lamb can easily be $10.
And you can pay $4 for a bag of frozen peas.
This is a much higher cost than the price of the meat you can buy in supermarkets.
A kilogram, or a pound, of beef is actually more expensive than a kilo of lamb in Australia, says the Australian Meat Institute’s Dr Andrew Fenton.
The meat industry has had to adapt its products to the current prices.
“We’re very competitive in terms of price and we’re very efficient at it,” he said.
“So we’ve managed to keep prices up in a way that has been incredibly successful.”
There are a number of reasons for the price hikes, says Dr Fenton, including a rise in meat quality.
“It’s just the way the market works now.
There are more people going to the butcher or going to meat processors for their cut of meat, and that has an impact on how much you can get for your money,” he says.
Dr Feson also says that because meat prices have increased, so has demand.
“People want meat, they want it in a really high quality way, and we know that because we’ve been seeing a lot of demand for that.” “
Dr Finton says the problem is not that there are too many buyers, but that buyers aren’t always looking for quality. “
People want meat, they want it in a really high quality way, and we know that because we’ve been seeing a lot of demand for that.”
Dr Finton says the problem is not that there are too many buyers, but that buyers aren’t always looking for quality.
“We have to keep looking at that.
We need to be looking at the quality of the product and if it is not the right quality, we can’t sell it,” Dr Fennons said.
The rise in the cost of meat is particularly bad for dairy farmers, who are increasingly forced to compete with foreign buyers for the market.
“Dairy is a very important part of our food system, especially in Victoria,” Dr Davenport said.
A lot of dairy farms are now operating on a very small scale, so it’s difficult to have any real competition with them.
“If you have a dairy farmer that’s struggling to meet their cost of living, that’s going to be a real problem for the rest of the dairy industry,” he told 7.30.
“In other areas, such as beef, it’s a real challenge.”
Dr Fennonesons recommendations include: The introduction of a cap on the amount of meat and dairy that can be purchased at the same time.
The introduction and support of a system where meat and milk prices are linked to their quality.
Dr Darnport says there is an ongoing conversation in the meat industry about the importance of price stability.
He says that if the industry had a better system in place to price meat and other dairy products, it would be better. “
Ultimately we have to look at what the best outcomes are and what are the best ways to make sure that the cost is always being met for consumers.”
He says that if the industry had a better system in place to price meat and other dairy products, it would be better.
“You would get a better return on your investment, you would get better margins, and you would make sure there was a price stability in place,” he added.