Why You’ll Soon Have to Sell Your House for a Hamburger (and No, That’s Not a Joke)
The price of beef is skyrocketing—you’ve probably noticed if you occasionally eat a hamburger or buy meat. As a passionate burger fan (and believe me, I could have been named Hamburger on my grandmother’s side), this hurts. Because as delicious as a juicy double cheeseburger may be, these days you practically have to dip into your savings to get one.
The price of beef: much higher
You may think that eight euros for a Big Mac is a temporary glitch in the Matrix. Spoiler alert: it isn’t. The price of beef is rising faster than your blood pressure after three portions of bitterballen. You notice it not only at fast-food chains like Burger King or McDonald’s, but also at the local cafeteria and the butcher around the corner, where they’re working themselves silly to deal with purchasing costs.
From cow to crisis: why beef is so expensive
Here’s the thing: worldwide, the supply of cattle is becoming rarer than a decent hamburger at a festival. Because of diseases such as bluetongue, shrinking herds and farmers quitting (thanks, nitrogen regulations), simply fewer cattle are being slaughtered. Fewer cows = less meat = higher prices.
Before long, the Louis Vuitton hamburger will be cheaper than the hamburger at your favorite burger joint.
In America too: beef on ration
The US currently has its smallest cattle herd since 1952. Yes, you read that right. Even Uncle Sam will soon have to share his steaks with the neighbors. (And we all know life is getting a lot more expensive there too..) Canada and Mexico are no longer beef utopias either. Meanwhile, Europe is dealing with a similar mess—France in particular is seeing its cattle population shrink like ice in the sun.
‘This is only the beginning’ (and we’re not happy to say it)
According to experts, we’re nowhere near the end of this. The price per kilo for quality cattle in the Netherlands has now risen to 6.40 euros. That’s almost 9% above the previous record. Have you recently bought beef at the butcher (or supermarket) and thought, “What?!”—then that was the effect of the increased beef price. The butchers’ trade association confirms it: they have no choice but to raise prices, even if customers give them angry looks. Some customers are switching from the butcher to the supermarket or opting en masse for cheaper meat, such as pork or chicken. Or tofu, but as a carnivore you have to be really desperate for that.
Loetje is still holding back (for now)
One small bright spot: restaurant chain Loetje—known for the steak that haunts your dreams—is raising its prices only minimally. How do they do it? Sharp deals with suppliers, smart purchasing, and above all: hoping nobody drops out. So far, it seems to be working, because steak is still steak (And honestly: it was already very expensive there, wasn’t it?)
Beef comes at a steep price: what to do?
We get it: you want to make a hamburger on the BBQ (be sure to follow these tips from Jord Althuizen too), but your wallet says no. So:
Three tips for beef lovers with a shrinking budget:
Check for deals: Yes, even at the butcher—sometimes there are special offers
Choose a pork-and-beef blend: Less beef, more pork = cheaper and the secret to Ina Garten’s juicy meatballs!
Try alternatives: Okay, this is sensitive, but some plant-based burgers really aren’t bad. (Said no meat eater ever, but give it a try.)
Also read:
- THE BUTCHER Smashed Burger opens in De Pijp: crispy and juicy smashburger in Amsterdam
- Tested: Albert Heijn’s new hamburger bun
- Emma’s food annoyances: hard hamburger buns
Sources: AD, Frituurwereld
