Other factors to blame for rising meat prices, experts say

There are factors other than COVID-19 behind the dramatic rise in Canadian beef and pork prices, experts say.

At his butcher shop in Gatineau, Que., Alain Bissonsaid some cuts of steak have risen by as much as$5 or $6 in just a couple weeks.

Bisson's meat comes from Cargill, which has suffered outbreaks of the respiratory illness at its packing plants in Ontario, Quebec and especially southern Alberta.

Grocery chain Sobey's is also blaming higher prices on issues with the supply chain, including restrictions and even closures atprocessing plants due tocoronavirus.

Local butchers see rise in beef prices

4 years ago

Duration 0:38

Gatineau butcher shop owner Alain Bisson says hes noticed that steaks now cost $5 or $6 more than they did a few weeks ago, though customers appear to be understanding about the increase.

Back in December, the researchers behind the annualCanada's Food Price Report were already predicting a two to four per cent rise in grocery prices, with climate change as the mainculprit.

Dalhousie University'sSylvain Charlebois,one of that report's lead authors, saidin a French interview with Radio-Canada there are still other factors in play.

"We've been in an upward cycle since the start of the year. It's not just because of COVID-19," he said.

Charleboisnotedbeef and pork prices havegoneup six to eight per cent since January, while fresh fruit and vegetables imported from the United States are also more expensive because of the drop in the Canadian dollar.

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Many farmers who sell straight to consumersare seeing higher demand, said Stanley Christensen, president of cattle producer groupproducteurs de bovins Outaouais-Laurentides.

"All of a sudden everyone is interested in local products," he said in a French interview.

In April, many local farmers told CBC Ottawa they've alsoseen a boom in business, forcing some of them to limit orders for fear of running out of produce.

Among the few exceptions are specialty farmers veal producers, for example who sold direct to restaurants, since many of their clients are now closed.

Raphal Morneau-Brub, owner of Gatineau'sTraiteur Les Flavoureux catering service, said they may adapt their recipes rather than raising prices to compensate for more expensive meat.