Beef prices are rising: beef roulade is becoming a luxury menu!

Beef prices are rising: beef roulade is becoming a luxury menu!

It is an issue that influences the menu of many restaurants: the ever-increasing prices for beef. The price per kilogram has reached record levels in recent months, and this has a direct impact on the kitchen. However, in Auerbach, where the Hinterhainer Hutznstub is a popular destination for meat lovers, landlady Jessica Schöniger remains optimistic. Despite the continuous price increase, she continues to offer her prized beef roulade, but not for more than 20 euros. “A price of 25 euros for this dish is not realistic for me,” she explains.

As the Free press reports, restaurateurs are faced with the challenge of mastering rising costs. They have several options: either they pass on the price increases directly to the customers or, as in the case of Hutznstub, they consider taking dishes off the menu. However, this price development is not just a regional problem, but reflects a broader trend.

Price increase and causes

A look at the numbers shows that the annual average price for conventionally produced young bulls in 2024 was 5.05 euros per kilogram of slaughter weight. This corresponds to an increase of 6.5 percent compared to the previous year. Prices for slaughter cows also rose by around 5.8 percent and for heifer meat by 2.5 percent, as the meat industry holds on. In 2024, slaughter cattle prices were the second highest since reunification, only in 2022 were they more expensive.

The reasons for these price jumps are varied. Rising feed costs, caused by global supply bottlenecks and rising energy prices, are one of the main causes. In addition, stricter environmental regulations and new climate protection measures are causing production costs to skyrocket. Another significant element is the continued demand for high-quality beef, particularly from emerging markets. At the same time, breeders and farmers are facing a decline in stocks, which is further driving up prices.

Impact on the market

For consumers, this means that if you want to buy a piece of beef in a supermarket or restaurant, you have to dig deeper into your pockets. Many are already turning to alternative protein sources to cushion rising costs. Breeders and exporters, on the other hand, benefit from the higher prices, while the processing industry and trade face numerous challenges.

The experts estimate that this price development could continue in the coming months. However, there could be some stabilization if feed costs ease. However, geopolitical uncertainties and climate change remain crucial factors that continue to influence the market. The outlook is therefore uncertain, both for restaurateurs like Jessica Schöniger and for consumers, who may be more likely to look for inexpensive alternatives in the future.