Why steak’s mak­ing a resur­gence on the Coast

Sunshine Coast Daily - - NEWS - SCOTT SAWYER scott.sawyer@sc­news.com.au

THERE’S a rea­son why you might’ve no­ticed steak start­ing to make a resur­gence in some restau­rants around the Sun­shine Coast.

Af­ter 56 weeks at record lev­els, the price of cat­tle dipped below 600 cents a kilo­gram in July.

Fast for­ward three months and the Eastern Young Cat­tle Indi­ca­tor shows cat­tle prices are still down below 550 cents a kilo­gram, a far cry from the above-700 cents a kilo­gram prices 12 months ago.

As herds be­gin to re­build and drought re­lief comes to some parts, the strength­en­ing Aussie dol­lar has meant there is more lo­cal pro­duce in the mar­ket.

That means more steak, in the shape of a va­ri­ety of cuts, or thicker steaks bring­ing more meat for your dol­lar, ap­pear­ing on restau­rant plates.

David Ha­did, owner of My Place Bar and Restau­rant at Coolum Beach, said the price of eye fil­lets had jumped to over $50 a kilo­gram.

The flow-on ef­fect proved too pricey for many of his loyal cus­tomers, so he made the de­ci­sion to ditch the eye fil­let from the menu about six months ago.

But he said the pres­sure had eased some­what in the last fort­night, with prices dip­ping back down below $40 a kilo­gram, mean­ing he’d been able to re­store a crowd favourite to the menu.

“For a while it was out of reach,” he said.

“We were sell­ing maybe 15 a week... we’re now sell­ing 20-25 a day.”

He had the prime cuts on the menu for $29.90 and cus­tomers were once again snap­ping up the ten­der steaks.

“A lot of restau­rants in Peregian and Coolum took it off the menu (as well),” Mr Ha­did said. “We couldn’t shift it (at higher prices) in this lo­cal mar­ket.”

Hav­ing run the restau­rant for 11 years, he said the eye fil­let has been a proven win­ner over the years and he was lov­ing be­ing able to of­fer it once again.

“When we took it off a lot of peo­ple were upset,” he said.

He was hope­ful the beef prices would dip fur­ther still in months to come.

Cot­ton Tree Meats man­ager Luke Dunn said it was ex­tremely dif­fi­cult to pre­dict with any cer­tainty what would hap­pen next in what he said was now a very volatile mar­ket.

Mr Dunn said the beef in­dus­try had been sta­ble for the past 6-7 years, but about 18 months ago a com­bi­na­tion of a weak Aussie dol­lar, spike in live ex­ports and drought made af­ford­able, qual­ity cuts of meat scarcer than usual.


TAST­ING SUC­CESS: David Ha­did’s been shocked at the pop­u­lar­ity of his eye fil­lets steaks af­ter a re­turn to the menu.

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