Published
Article written by
/2021/12/14/61b8b98e077d1_france-2.png)
The price of ground beef of French origin is increasing, because it is increasingly difficult to find it. In the country, herds have been reduced. Explanations.
Boosted by the success of burgers in high-end establishments such as fast food, ground beef is on the rise. In Arras (Pas-de-Calais), the customers of a butcher shop eat it regularly. “We ask for a lot, whether in minced steak for customers, to cook at home, or in culinary preparation, lasagna style or Shepherd’s pie”, explains the butcher, Gaétan Delavier.
French beef is becoming increasingly scarce, and the country is seeing its herd drop, with 651,000 cows lost in five years. To Lined (Loire-Atlantique), Mickael Trichet breeds 180 Charolais. He hasn’t reduced his herd yet, but is finding it increasingly difficult to find his way around. The price of meat has increased in recent months, but not enough to level “the surge in charges, diesel (…), the price of fertilizers [et] food prices”. To continue to eat minced steaks of French origin, the only solution would be to renegotiate the price of meat upwards, according to the sector.