June Meat Market Update
With the onset of Winter, much of the East Coast of Australia took a battering last weekend, as unprecedented weather events lashed the coast with heavy rain, damaging winds and king tides. The rain that fell over much of the eastern part of Australia will have some impact on the supply of cattle, however; producers and processors alike, are a litlle more apprehensive about the export market with the AUD gaining strength in the wake of the RBA’s decision to leave interest rates on hold for the present time, not ruling out any cuts in the foreseeable future.
Despite the Aussie dollar rallying, there is still strong demand for lean meat into the U.S. which will place pressure on the budget meat market. It will be an interesting period over the next couple of months to see how strong cattle prices will rise to, with some analysts already predicting an increase up and beyond 650c/kg. On the domestic front, foodservice spend has fallen sharply with most operators pointing blame on the inclement weather and the drawn out federal election campagin stifling the normally optimistic approach, which has most consumers choosing to stay home, rather than dine out.
Typically, as the weather cools, the demand for roasting and braising cuts heats up! This month on the Hot Sheet, we have a Grain Fed Rump Rost Biff (#990431); which is equally versatile to be used for a roast or which can be cut into steaks. From our Prime team, we have a choice of Diced Beef (#24595) at $11.29/kg to whip up your favourite curry or Rump Strips (#40020) which are perfect to make Beef Stroganoff.
For these and other sensational Beef Specials, take a look at our June Hot Sheet Specials, here or ask your QffS and Prime Meat Sales representative.
Prices for Lamb have begun to take on higher ground as numbers decline and the substantial export demand continues into the U.S. Most notable is the increase in Lamb Leg, which is beginning to see familiar pricing as the national carcase weight price for heavy lamb edges further over 607c/kg. Although there is not much on offer during this month’s Hot Sheet, please speak to your Prime Meat Specialist about upcoming Lamb Specials.
The pork market is continuing to slide even further with some wholesalers beginning to turn the clock on Pork Bellies’ pricing. Whilst demand for Ribs is continuing, the demand for Bellies is not as great and has created a void in pricing.
This has also led to calming prices on pork legs, shoulders and some loin cuts. There are a few pundits who warn that this will not last, and that the market will turn on itself overnight, quicker than you can say BLT!!
Meanwhile, this month, we have Pork Tenderloin (#90312) from KR Castlemaine at $11.99/kg and would make a great alternative for a mini roast or even a sweet and sour pork dish? For these and other great meat specials this month, contact your QffS and Prime Foodservice Meat Specialist or our Customer Service Team on 07 3375 2000.
Did You Know?
Curry (plural curries) is a dish originating from the Indian Subcontinent with some curry recipies dating back to 400AD. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce, however curry dishes prepared in the Southern states of India may be spiced with leaves from the curry tree.
Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish; either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood. Such dishes are called by specific names that refer to their ingredients, spicing and cooking methods. Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. The main spcies found in most curry powders of the Indian Subcontinent are coriander, cumin and turmeric.
Curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume puree, or broth.