The slaughterhouse market - France

The slaughterhouse sector in France encompasses theslaughtering, processing and packaging of meat, coded under the NAF 10.11Z nomenclature. It covers several species: cattle, pigs, sheep, goats, as well as so-called secondary species. These establishments provide the link between breeding and distribution, guaranteeing the health safety and traceability of meat products. In 2023, there will be 228 abattoirs in France, 40% fewer than in 2000, reflecting concentration and modernization in the sector. In 2024, world trade in beef rose by 7.7%, driven in particular by Chinese demand. Brazil, the main exporter, saw its shipments increase by +23.4%, with 50.1% of its volumes going to China. The United States also increased its imports by +17.6%. On the production side, poultry fell by -0.8%, while world beef consumption remained stable at 58.5 million tce. There was also a drop in slaughterings in Argentina (-9.2%), and increases in Brazil (+2.7%) and the United States (+2%). In France, the slaughtering sector is marked by a reduction in livestock numbers, with slaughterings down by -6% in 2023. The sector remains highly concentrated, with Bigard, E.Leclerc, Les Mousquetaires and Terrena accounting for over 50% of sales. Poultry dominates in terms of volume, accounting for 70% of slaughtered animals. At the same time, the pork sector is facing tensions: African swine fever, falling consumption, and a Chinese anti-dumping investigation into European imports. Meat consumption in France has been on a downward trend since 1998. In 2020, it reached 84.4 kg per capita, with a decline in red meats in favor of poultry, which accounts for 32.8% of consumption. In 2023, beef purchases fell by -2.4%, while poultry purchases rose by +1.5%. Standard beef is on the rise (+9.6%), unlike Label Rouge (-4.3%) and organic (-7.4%). Finally, 33% of French people say they intend to reduce their meat consumption in the future, influenced by environmental, health and economic considerations.