There’s a discussion bubbling away online about whether our major supermarkets are using “meat glue” to piece together steaks from offcuts. Someone posted a video of their eye fillet falling apart in the pan, and naturally, the internet did what it does best: jumped to the most dramatic conclusion possible.

Look, I get it. The relationship between Australian consumers and Colesworth has become increasingly strained. When you’re paying premium prices for what should be quality products, only to have them fall short of expectations, suspicion is a natural response. But sometimes a dodgy steak is just a dodgy steak, not evidence of a grand conspiracy.

Cleaning out the garage this morning, I stumbled upon some old Streets ice cream containers, which sparked a rather depressing realization about how far our beloved frozen treats have fallen. Looking at today’s “frozen dairy desserts” sitting in my freezer, the difference is stark - and not in a good way.

Remember when ice cream was actually ice cream? These days, many of our childhood favorites have been quietly reformulated into something that barely resembles the original product. The culprit? A cost-cutting move that replaces real dairy fat with cheaper vegetable oils, particularly palm oil. It’s a perfect example of what’s known as “enshittification” - the gradual degradation of product quality in pursuit of higher profits.