Image by South Australian Tourism Commission: Casa Carboni, Barossa
Our meat producers are experiencing uncertain times, but to help out we can all choose local the next time we’re at the supermarket or butcher.
With restaurants and cafes shutting doors and only operating on a takeaway or delivery basis, the need for produce has shifted from restaurants to supermarkets and butchers.
Our dining habits have dramatically changed in recent times, and cooking at home has seen an incredible surge. We are now looking to cook quality meals with quality ingredients at home, and this practice is reflected in what we’re seeing occur within the meat industry.
When buying produce, the best quality is almost always sourced locally.In South Australia, cattle industries spanning beef, hides and dairy, generated a revenue of $1.3 billion throughout 2018 to 2019.
It’s clear that the produce our local meat producers offer is in incredibly high demand nationally and internationally for its amazing quality.
However, as a result of COVID-19’s international restrictions the export market is in an uncertain state. The fluctuations in international demand have caused a trickle-down effect which has hit local meat producers with comparative uncertainty.
South Australian lamb producer, Josh Hanncock, who resides in SA’s south east town of Reedy Creek, where his 3,000 acre farm is located, agrees that uncertainty is the biggest concern for local producers.
“This year, if the demand drops off lamb, and if the public don’t need the supply, the rate won’t be as lucrative as other winters,” he says.
For Josh, who prior to restrictions ramping up was expecting a more prosperous winter, a more than safe period for lamb chops, he plans to look at selling excess to account for the potential of a scarce winter.
However, the ways in which different producers tackle COVID-19 restrictions will vary.
Whether producers take the gamble or hunker down for winter, the sentiment they want us to focus on has stayed the same, support local and support South Australian quality produce.
“It’s hard to see export markets firing up, but we’ve done well on an Aussie point of view,” Josh says.
And in our state, with more than 4,000 beef producers who produce 65,000 tonnes per year, it’s evident that South Australian mouths will be well fed with great quality meat this winter.
So to ensure our farmers and producers see the other side of this uncertain period, the public needs to support local.
Start by trying your hand in the kitchen, to find your inspiration head to Glam Adelaide’s cookbook reviews and recipes.
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