Locky Altmeier says beef prices have been too low for too long, and it’s been a battle for producers to meet their costs.

The obvious option would appear to be choosing lesser cuts of beef or, when it works, replacing beef with pork.

Culcairn beef and sheep producer David Trethowan said while some customers would have to adjust their shopping habits, it was likely to mean only a switch from a scotch fillet to a rump.

And those who love their beef but can’t afford the top cuts have always been able to get the best out of the cheapest cuts by investing in a slow cooker.

The rising price of beef is good for farmers, though a bit of an impost on consumers. But at the end of the day we are luckier than most other countries in the prices we pay for our beef, not to mention the quality.

When we pay top dollar for Australian beef, we can be confident we are getting the best beef in the world and the upside of rising prices is they are a boon for farmers and other businesses that depend on their produce.