Butchers whose business premises are in different locations in the interior of the country moved this Monday restlessness to the union that brings them together, considering that they have not begun to receive the roast cut at a price that allows them to market it at $230 per kilowhich was the provisions of the government with the aim of giving the population access to a traditional product, whose value had skyrocketed given the situation of high demand from foreign markets and appreciation of the farm.
This was reported to The Observer by merchants and confirmed by Alfonso Fontenla, president of the Union of Meat Vendors (UVC), who pointed out that In butcher shops in the capital and the rest of the metropolitan area the supply and sale of the cut is fluid, however this is not happening throughout the national territory.
After mentioning that by way of example the concern came from partners located in Lavalleja and Cerro Largoadded that these transfer queries based on the fact that the clientele is claiming that product at the promoted value.
As he explained, In order to sell that roast for $230 a kilo, the butcher must receive it for at least $218. (which considers the VAT deduction for one month decided by law and an additional adjustment by the supplier), otherwise the merchant may apply a reduction with respect to the value it had until a week ago, but it will not reach that level.
A distributor consulted this Monday by The Observer explained that the roast that on the griddle in the refrigerator rises to $212 per kilo and delivers it to the butcher at $218, in that specific business there is no profit, it has losses, since with the $6 difference it does not cover the costs inherent to the distribution.
He added that in the case of placements in nearby areas, it does the same, in order to contribute so that the merchant can have the cut and the consumer buy it, but if the delivery is to a very remote area, that is not feasible.
In the case of Montevideo, Fontenla said, demand has skyrocketed despite the fact that it is a time when meat sales decrease, as it is at the end of a monthwhich is when the purchasing power of the consumer decreases.
“In my butcher shop over the weekend, the sale of roasts multiplied by 10, and not only was a lot of roasts sold that we have at $230, a lot of roasts were also sold that we have at a higher price,” said who owns a butcher shop in the Colón neighborhood.
On what is happening inside, Fontenla said that immediately transferred the query to the National Institute of Meats (INAC).
