Restaurant diners taking beef price rises in their stride

Chefs Andrew Mirosch (right) and Victor Marmysz (left) from Sirromet Winery Restaurants with Rolleston cattle producer and PCAS pioneer Ian McCamley at the launch of Australian Certified Humane in Toowoomba earlier this week. Ask top Brisbane chef Andrew Mirosch how higher cattle prices have affected beef sales in his restaurants, and his answer may come as a surprise. “Sales have actually gone up,” he told Beef Central at the launch of the Australian Certified Humane program in Toowoomba this week. “The price of our expensive primal cuts last June went up 30-40 percent, it was a big jump. “But demand…

Source: Beef Central
Restaurant diners taking beef price rises in their stride