Decrease in the consumption of beef, “people became more organized”, they highlighted from a butcher shop in Posada

In this sense, the decrease in the consumption of beef, “is indeed reflected in the butcher shop, the truth is that we have a very new business that we started a few years ago, and we were just touched by the entire pandemic, and the consumption practice that we had developed at the beginning, with the pandemic everything changed, ”said Benítez.

And he added that, “people became much more rational, they organized their consumption a lot, impulse buying had already ended a little with the pandemic. Because no one goes to the business anymore, everyone goes with their list, with their menu thought out, with the orders made”.

Before the pandemic, according to the meat businesswoman, “now that there is more freedom, the economic part prevails, and it makes people not buy so impulsively and control themselves. So you certainly notice the drop in the whole activity.”

Consumption is more varied

According to Benítez, the decrease in the consumption of beef could have made it go “towards cereals and flour, but it is not that it can be said that because they stopped eating a little beef, now everyone buys chicken. Everything moves more or less similarly, the consumption of chicken and pork increased a little.

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And he added that, “I wish the consumption of this meat would increase more, because it is a very good meat and has a good price in relation to the others. While the fish lower more. For example, this Easter, very little fish was eaten, or I did not see it reflected in my business”.

Winter’s favorite cuts

The manager of the Meat Station also referred to the favorite cuts in the city during the winter, “with the cold, pot cuts are the most sought after. We are specialists in making combos and this is how we study what people like. At this time and with this cold, all the stews became trendy, so people make lentils, beans, rice and that is accompanied with cuts of meat such as needles, ossobuco”.

And he added that, “it is something that does not reach us at any time, with all the crazy things that were done this season, the ossobuco is one of the cuts that is most requested these days. Also Aguja, shoulder, ossobuco, pechito, skirt, the typical cuts from the pot that are boiled a lot and are not as many as the summer cuts that go more on the grill there and make matambrito or bifecitos more in the open air.

“I think that the Argentine has a good food education, whenever he can buy a little meat to improve his stew, his soup or his locro, he does it. I see that people know how to buy, it is even a difficult business because it is like soccer. In Argentina, everyone knows about meat, so everyone in charge of the kitchen knows how to buy and makes a very rational purchase, very good to present a nutritious and tasty meal to the table”, Benítez pointed out.

From the Association of Merchants of Misiones they warn low sales of dairy and meat and anticipate new increaseshttps://t.co/ARwD8KHeaC

— misionesonline.net (@misionesonline) May 27, 2022

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