Like every Sunday, basket in hand, Lionel looks longingly at the window of the Chambinaud butcher’s shop. It’s overflowing with pork chops, beef entrecotes and tied chicken. On each piece of meat, a small sign indicates the price per kilo. “We realize that indeed, each time we pass, it is more expensive” observes the father of the family.
Rising prices at breeders and suppliers
Inflation and the rise in energy prices are affecting the entire profession of butchers. Breeders have raised their prices, as have suppliers. The butchers try not to pass on all of the increases imposed on them, but it remains difficult. According to INSEE, the price of beef has increased by 10% in one year.
“The causes: transport, the raw material to raise animals, food… After us, it’s the same: we have additional costs that we didn’t have before, such as electricity, and packaging that is becoming more and more expensive” explains René Chambinaud, artisan butcher.
More ribeye?
Nor can he increase the prices of his meats indefinitely. He already knows that he will have to reduce orders for certain products from his suppliers, which are too expensive to buy. “We may have fewer noble cuts like the beef sirloin for the holidays” he regrets.
The butcher hopes for a reduction in taxes, for this end of the year which promises to be complicated.