The closure of restaurants in 2020 led to a drop in the consumption of foreign meat, which often supplies collective establishments.
To eat meat, the French now turn to their butcher, where they are generally more concerned about the origin of what they are going to cook.
As could be expected, with the closure of restaurants, the consumption of meat, especially beef, fell last year in France by 2.3% over the first ten months of 2020. But this phenomenon mainly concerns the meat of foreign origin, consumed in commercial and collective catering.
Because the consumption of beef of French origin has increased by 1.6%.
Why ?
Because consumers, when they eat meat at home, pay more attention to what they buy and, it seems, prefer to eat animals raised on French soil.
Enough to benefit butchers.
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Easy to cook pieces
Despite the pandemic, Damien Lefeuvre did not hesitate for a single second to set up on his own and take over the butcher shop "La Belle Bête" rue Oberkampf in Paris.
"I quickly realized that we were an essential sector. We work rather well, because with the restaurants closed, people cook more at home, so obviously we sell more meat", he explains to Europe. 1.
And at the start of 2021, the cold room of La Belle Bête is filled with carcasses of French origin.
"My beef is from the Parthenaise breed, it comes from Deux-Sèvres", he slips.
And it's the most popular hamburger patties.
"The children eat a little less often in the canteen, they come home at noon and we will try to choose the easy way, so chopped steaks, so that they can cook on their own", recognizes Clara, a client.
In short, at home we do not always favor noble pieces.
A trend that should be confirmed if a third confinement were to take place.