Harris Farm Markets has launched a new range of secondary meat cuts unknown to most Aussie shoppers, called Curious Cuts, in a bid to held reduce food waste.
The Curious Cuts range includes four Tasmanian grass-fed premium Cape Grim cuts; beef brisket, beef chuck ribs, beef bavette & beef tri tip plus a pork oyster shoulder, and are around 30 per cent cheaper than premium cuts of meat.
Doug Piper from Meat and Livestock Australia sees the introduction of Curious Cuts as an absolute necessity, encouraging major supermarkets to follow suit.
“It’s essential we start driving Australian demand for cuts of meat that are not as popular as the traditional eye fillet or sirloin steak. The introduction of Curious Cuts will help strengthen the local meat industry by encouraging the consumption of the whole beast on-shore, increasing its value while reducing the amount of production resources wasted.”
Last year, Harris Farm Markets launched Imperfect Picks to start a conversation about food waste in the fruit and vegetable industry, and is now seeking to continue that conversation with the goal of improving the sustainability of the meat industry, through the introduction and popularisation of Curious Cuts.
Tristan Harris, co-CEO of Harris Farm Markets, said it’s Harris Farm’s responsibility as a food supplier to start this movement.
“We’re proud to introduce another food waste initiative because it’s time to start changing consumer perceptions of secondary meat cuts, which will ultimately benefit the planet, our Aussie farmers and is great for Aussie shoppers.”
