A strong week ahead for us. Beef continues to climb in price again, which is not only seasonal, but overseas market forces are just incredible. When a processor tells you the money being offered on product from overseas you sometimes baulk and think to yourself, common mate, pull the other one, well I have experienced it firsthand this week across all Aussie beef sectors in Hong Kong. The best buying on yearling Aussie beef is flank and ox tail at around $300 HKD/kg, which translates to roughly $54 AUD/kg. Mince is slightly higher again and scotch fillet works out about $75/kg. Whilst the cost of business differs and retail margins are higher driven by real estate markets, the insane nature of this price helps us appreciate what we have in our own back yard.
Australian beef prices are a relative bargain when compared to what the rest of the world has to pay. This week value can be found in my favourite roasting joint of beef and that is the bolar blade roast. It is far superior to topside, and other roasts, and in my mind this will be great eating. It is the perfect start to the season for beef roasts, so we might as well start strong and give you the customer the absolute best eating result on non prime cuts.
On the lamb, whilst the season has been good the stock continues to be quite big. Tender Juicy Racks of Lamb make awesome eating this time of year, and they are off great Victorian Lambs, the price is outstanding, I am sure these will be a hit.
Boned & Rolled Pork Legs make excellent buying and seriously hot value this week. A nice apple sauce and pork sandwich the next day is probably the most satisfying part for me! We also have some fresh chicken thigh fillets on special, fillets are definitely a favourite, and thighs are by far superior eating to the breast meat.
