Why red meat is red hot and sugar has started leaving a bitter taste

By Jared Lynch
Updated September 5 2015 - 1:18am, first published 12:15am
Lamb production and exports are tipped to jump to new records, according to Meat and Livestock Australia. This photo shows lamb producer Charles de Fegely on his property at Dobi, near Ararat. Photo: Justin McManus
Lamb production and exports are tipped to jump to new records, according to Meat and Livestock Australia. This photo shows lamb producer Charles de Fegely on his property at Dobi, near Ararat. Photo: Justin McManus

Red meat is red hot thanks to a plummeting Australian dollar and record demand for beef and lamb – but sugar isn't all that sweet.

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