Harris Farm range to cut meat wastage

Harris Farm Markets has launched a range of secondary meat cuts not previously sold in Australian supermarkets.

Co-CEO Tristan Harris says the range, called Curious Cuts, will ensure less of the animal is sold below production cost in export markets.

“It economically benefits Aussie farmers by increasing the value of the whole animal,” he says.

“By advocating nose-to-tail eating we're aiming to reduce the amount of meat turned into pet food and low value by-products, ensuring valuable production resources won’t be wasted.”

The meat range is up to 30 per cent cheaper than premium cuts of meat and offers an alternative to traditional cuts.

It includes four Tasmanian grass-fed premium Cape Grim cuts, beef brisket, beef chuck ribs, beef bavette and beef tri tip, plus a pork oyster shoulder.

Meat and Livestock Australia's Doug Piper says the introduction of Curious Cuts is “an absolute necessity”.

“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,” he says.

Harris Farm's concerns were also reflected in the launch of Imperfect Picks last year, which started a conversation about food waste in the fruit and vegetable industry.