Actually it is. The quality of beef they use is of particularly low quality, using the offcuts from tough cuts such as shanks, shins, plates, flanks and necks. Those cuts are used in a restaurant or cafe to make stock and thrown in the bin. They don't even serve that to homeless people, as restaurants quite often give leftover foods to organisations such as Foodbank, to lower food costs and to get a tax break. Next, the quantity of Black Angus in the burger is virtually non existent. It's almost like strawberry topping - lot's of sugar and flavourings, but f-all substance. In this case a beef burger.
Next thing, and maybe even more important, is that it is not Certified Australian Angus Beef. It is Certified Angus Beef. Now, the difference is this. Certified Australian Angus Beef is the certification used and accepted by most restaurants in the country. It's like the MSA grading (Meat Standards Australia) used and accepted by 95% of restaurants as THE grading system for meat in Australia. Certified Angus Beef is a brand. Go type it in Google and read their emblem. In big writing it says Certified Angus Beef but underneath... brand. Remember the label 100% Australian Beef on McDonalds burgers? Which was found out to be a company rather than a guarantee? It's the same thing here.
Next, take a look at the ingredients list. It lists only beef, but not a percentage of how much Angus Beef. Angus Beef is usually priced between $80-$100 per kilo. A beef patty from the burger, weighing approx 100g, of 100% Angus Beef would be between $7 and $10 per patty. Add the bun, bacon, onions, lettuce, tomato, mayo, mustard and ketchup, as well as the staff cost, packaging, transport and manufacture of the burger, as well as marketing it and then the percentage of profit made from each burger, it becomes an expensive burger to make. Put it this way, a restaurant making the same burger with the same components out of pure Black Angus would be charging between $20-25 per burger....
