In New South Wales, chef Dom Aboud is leading a movement to reduce food waste by purchasing whole steers rather than just individual cuts of meat. This innovative approach allows him to make use of the entire animal, especially the lesser-known and often discarded cuts, which he refers to as 'funny' meat cuts. Highlighting his commitment to sustainability, Aboud aims to minimize the amount of quality meat that goes to waste and promote the use of all parts of the animal in his culinary practices.

The beef industry's peak body has recognized this trend among restaurants as they seek to secure a lower price per kilo by buying whole carcasses. As the movement toward sustainability grows within the food service industry, many chefs, including Aboud, are encouraging farmers to adopt practices that prioritize the use of entire animals. This approach not only addresses environmental concerns regarding food waste but also contributes to a more economical operation for restaurants that are keen on reducing overhead costs while maintaining quality.

Aboud's initiative serves as a model for other chefs and restaurants looking to make a positive impact on food sustainability within the industry. With growing awareness and interest in minimizing food waste, this practice may lead to a broader shift in how meat is sourced and sold, fostering a culture of responsible consumption that emphasizes the importance of valorizing all parts of the animal. As the trend continues to evolve, it may considerably influence both restaurant menus and farming practices in Australia.