The way I see it, it's always a challenge to sell organic high quality beef for a much higher price. Restaurants and hotels want it badly, but I think they should be selling lesser quality beef from Australia at the Tesco stores and other supermarket chains. Pretty sure about this.
So what that means for the abattoir, is somthing like processing 80% imported meat and 20% high quality beef from their own stock.
Of course Solomon needs to have a big supply contract signed with the Aussies before he can proceed.
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