Beef transitions to winter assortment

The prices in the beef market continue to rise slightly. Although more dairy cattle are slowly becoming available, the impact remains limited due to the strong demand for scraps. Meanwhile, the transition to the winter segment is in full swing. This benefits the hospitality industry in particular. The price of slaughter cows of O-quality continues to rise slightly in Northern Europe, according to data from Eurostat. It is no longer a surprise that the Dutch and German markets are taking a step up. Meanwhile, the Irish market continues to decline significantly, bringing the price of cows in the country nearly in line with the German price. Between week 35 and week 38, the price in the country has decreased by 4.5%. In addition, it is noticeable that Polish and Danish prices are rising slightly again. The beef market has been fluctuating between slight increases and stabilization in recent weeks. The demand for beef remains quite strong, particularly minced products are popular. Insiders indicate that the purchasing price of scraps starts around €8 per kilogram. However, market participants report that supply is increasing. Falling milk prices ensure that the point at which it becomes profitable to send dairy cows for slaughter occurs earlier in their lifecycle. As a result, cattle traders and slaughterhouses are gradually seeing an increase in the supply of carcass cattle. The market does not yet expect that the prices of dairy cattle or scraps will decline quickly. Demand remains greater than supply, which slows down the price increase for carcass cows and scraps. Winter pattern Meanwhile, the market is transitioning from summer to winter assortment. Stewing cuts are finding their way back to the shelves, allowing carcasses to be valued at a slightly higher price again. The question is to what extent consumers will indulge, as stews have been less popular for years. In recent years, consumers have preferred the convenience of products like sausages and ready-made hamburgers. In contrast, the effect seems to be greater in the hospitality sector. Due to the high prices of steak cuts, the demand for stewing cuts is increasing. In addition to chuck, neck and alternative cuts like beef cheeks are popular. Due to labor shortages and the higher wages associated with them, insiders in the market are seeing a significant increase in the sales of ready-made stews. Overall, the hospitality trend of traditional food is influencing the meat market. Despite high prices, products like sirloin steak, tenderloin steak, and ribeye remain in demand. The sale of steaks is somewhat weaker, but this fits with this time of year. In many European countries, the game season is gradually starting, which takes part of the demand away from the more upscale foodservice. However, corrected for this effect, steak sales still remain quite strong, insiders in the market report.