Despite a series of government interventions aimed at easing food inflation, the prices of red meat in Morocco have shown little sign of falling, with July seeing a continuation of the elevated costs that have persisted for over a year, except for a brief dip during Eid al-Adha.
A quick visit to butcher shops in cities such as Salé reveals that prices remain steep. “Gigot” lamb cuts are sold at 120 dirhams per kilogram, while both lamb and veal average around 110 dirhams. Premium cuts like steak, ground beef, and sausages range between 120 and 130 dirhams per kilogram.
Industry professionals report subdued demand in recent days, which is unusual for this time of year. Local products remain the preferred choice among consumers, while imported meat appeals only to a limited segment of buyers.
According to butchers, many consumers appear to have grown accustomed to the high prices, particularly those from the middle class, with fewer vocal complaints than in the past.
Yassir El Attar, a butcher and red meat producer in Temara, told Hespress AR that the market currently reflects clear variations in both price and quality, with three main categories of products: local, imported from Spain, and other foreign sources.
Wholesale prices at regional slaughterhouses, particularly in Bouknadel, remain high, with veal selling at around 90 dirhams per kilogram and lamb priced between 80 and 110 dirhams, depending on quality.
El Attar noted that the sector has not yet experienced the usual summer demand surge typically driven by weddings and celebrations, which often leads to bulk purchases of red meat.
He added that while imported meat, notably the Limousin breed from Spain, is available, Moroccan consumers still prefer locally sourced meat. Brazilian beef, he said, is less favored due to quality concerns.
In Fez, butcher Mohamed Ben Allouane highlighted difficulties in sourcing meat from wholesale markets, which has contributed to the continued high retail prices. Wholesale lamb currently sells for around 90 dirhams per kilogram, while liver reaches as high as 120 dirhams.
Like El Attar, Ben Allouane also observed that consumer complaints about meat prices have declined, as many buyers have grown resigned to the ongoing cost levels.
Retail prices remain stable at approximately 105 dirhams per kilogram for veal, 110 dirhams for lamb, and 120 dirhams for ground meat, according to sector sources.
The ongoing trend underscores broader concerns about food affordability in Morocco, particularly as inflation continues to strain household budgets. While the government has implemented import schemes and subsidies, the long-term impact on market dynamics remains to be seen.
add your comment
Terms of publication : Not to offend the writer, people, sacred things, or attack religions or the divine self, and refrain from racist incitement and insults.