Young beef red meat is scarce and has become around 10% more expensive in the last year. In the last five years, the increase has been 60%. The reduction of livestock, the rising cost of feed and electricity are some of the reasons
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A 500-gram veal chop in a gourmet butcher shop in northern Spain costs an average of 17 euros. And let's not even mention a select entrecote for five diners, around 36 euros, or a specially aged piece. "There's little veal and it's sold to the highest bidder," summarizes a Galician cattle dealer. The price of veal has skyrocketed—or doubled—as previously happened with cocoa, coffee, sugar, or olive oil. Young beef is scarce and has become more expensive by around 10% in the last year, with variations between autonomous regions, according to the agricultural portal Campo galego. It is above the Consumer Price Index. Looking back five years, the cumulative increase is over 60% and reached its highest prices just before Christmas. Food inflation has reached the bovine herd due to a combination of circumstances that dealers and farmers trace back to the 2020 pandemic. There is no single cause. It is the sum of several: the high demand for red meat then (which increased during ...