Steaks could soon cost more, but restaurants have other ideas

• Beef prices are expected to rise due to tighter cattle supply and higher production costs, putting pressure on restaurants and hospitality businesses that rely heavily on steak and beef dishes.
• Many restaurants are responding by adjusting menus, using alternative cuts, smaller portions, or blending beef with other ingredients to manage costs while maintaining customer appeal.
• Despite rising prices, demand for beef remains strong, and some venues are positioning premium pricing and creative dishes as a way to maintain profitability rather than reducing beef offerings.

When asked about his favourite red meat cut, head chef Frank Correnti goes back to basics.

“It’d have to be a simple, beautiful piece of meat, red meat, rib fillet is my favourite cut, and just served simply on the grill.”

Mr Correnti, who runs a steakhouse in inner-city Brisbane, said he hopes predicted rising steak costs would not impact him greatly.

But he said he was prepared if they did. “If by chance there is a price rise in meat, we absorb the price rise as much as possible,” he said. Instead of increasing the cost of his signature dishes, Mr Correnti said he focused on correct portion sizes.

“A lot of the fluctuations in cost on plate may come down to a simple portioning error with our staff,” he said.

“It could be the sauce that goes with it, could be the chips that go on the plate or the salad that goes on the plate.”

Sometimes, he searches for alternative ingredients.

“We ensure that everything is weighted and measured, [or] I may go to market and see what else is available of the same quality.”

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Original article and photo by "ABC News"