Meat substitutes is an area still slow to take off in France, due to the prominence of meat as a meal mainstay in the country. Indeed, the meat industry is very powerful in France, although the subject is facing criticism due to the carbon-related impact of cattle herds on the environment.
Whilst most meat purchases tend to happen through supermarkets and hypermarkets, there is continued growth in sales through specialised butchers, as well as a growing popularity for buying direct from farms. Many meat farmers, particularly small-scale beef farmers, have introduced a quarterly system of ordering for consumers, and the required number of animals are sent to slaughter and then the transformed products (steaks, sausages, and other joints of meat) are available for collection at the farm on specific dates.
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Meat
This is the aggregation of beef & veal, lamb, mutton & goat, pork, poultry and other meat. Only include fresh, raw, uncooked and unprocessed meat whether packaged or unpackaged, chilled or frozen. All industrially packaged/processed meat products typically sold via the self-service counters in retail outlets are excluded. This category does not cover offal, animal fat, skins and hides.
See All of Our DefinitionsThis report originates from Passport, our Meat research and analysis database.
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