People choose cheaper meat, buy whole animals as cost of living

photo: 123 RF

Butchers say people are still opting for cheaper cuts of meat, or buying whole or half animals, as the cost of living continues to rise.

New Zealand Retail Meat Association board member and Dunedin Agora Butchery owner Sam Hutchinson said the economic environment remained challenging and business was slow in winter.

“During the winter months we find that slow and low slaughtered cuts of meat sell very well, and comfort foods like lamb shanks and beef short ribs sell very well at this time of year as the weather is slightly cooler.

“More than ever, people are looking for good value and reasonable prices in butcher shops.”

He said sales of ground beef, rump and all promotional items were strong, but that more expensive cuts were slower.

“Steaks like ribeye, porterhouse and tenderloin, because they’re a little bit more expensive, naturally move a little bit slower.

“This also presents some challenges because normally these cuts have a slightly higher margin so butchers can afford to reduce the price of the cheaper cuts, so the lower price of the steak cuts will drive a small increase in the price of the cheaper cuts.

“It’s a double-edged sword,” he said.

Hutchinson said home slaughter, where farmers or subdivision owners raise animals for slaughter, is also increasing, with people choosing to buy in bulk to save costs.

“We have been promoting whole lambs and half lambs so consumers are responding well to that, and there is also more interest in beef quarters or beef trimmings.

“It’s a great way to get friends or family together and buy in bulk and fill up the freezer for the winter.”

Hutchinson said that while buying a whole animal has a higher upfront cost, it is cheaper in the long run.