The meat sector
Butcher-wholesalers joined the wholesalers operating in other sectors at Rungis in 1973, and things have changed a great deal since!
Standards have changed, food safety has been stepped up, sales have become more structured, the pavilions have been modernised, market requirements have increased and there are a wider variety of services on offer.
The meat products sector comprises a number of pavilions that are modernised on a regular basis, including the following:
- 1 butchery meat pavilion, V1P (restructured in 2000-2001)
- 2 pork product pavilions, V1M and V2M (restructuring under way from 2016-2018)
- 1 poultry and game pavilion, VG1 (restructured in 2010-2011)
- 1 offal pavilion, V1T (restructured in 1995-1997)
- 8 warehouses
- 4 auxiliary buildings
The widest range of beef, veal, and lamb is offered at any time of the year with a daily selection of high quality meats, the best origins of prestigious meats and breeds with specific services tailored to the needs of the customers : Deboning, cutting, punching, removal of MRS, transport and mutual billing system.
– 1/4 of a pig’s meat is consumed fresh (ribs, sides, roasting joints, etc.), with the remaining 3/4 being salted, cured, dried or cooked to preserve it.
– Meat carvers and wholesalers of delicatessen products and salted meats complement one another and supply a large proportion of the authorities in the Île-de-France region.
– Over 20,000 hams leave every week to be salted to make sausages, cooked and cured hams, etc. Daily pricing provides professionals with up-to-date prices on a day-by-day basis.
turnover in the meat sector
meat produce businesses
Rungis resists the deconsumerism movement…
The meat sector held its own at Rungis in 2016, with a slight decrease in incoming deliveries – down 0.6% to 269,500 tonnes. Meat and poultry consumption levels are, in fact, reflecting the current long-term downward trend, with butcher’s meat down 2.8%, pork down 3.5% and poultry down 2% (source: Kantar Worldpanel, end of November 2016). Whilst butcher’s meat is also down 3.2% across the Market (with beef more heavily affected than lamb and mutton, which remained stable), pork sales dropped by only 2.5% and poultry sales continued to grow by 2.3%. A 2.8% rise in offal was also observed.
… And prepares for the future
The sector is certainly preparing for the changes ahead. Indeed, in addition to the 1,500m2 extension created for Metzger (800m2 of which will be refrigerated space), SEMMARIS has also demolished the former poultry pavilion, which is to be replaced with the new pork building that will be created by the end of 2018. Furthermore, a natural gas filling station has been built in the sector. Finally, SEMMARIS has also continued its role as an ambassador for high-quality meats in 2016 by hosting the Rencontres Made In Viande event and the Les Authentiques initiative, both of which will help prepare for the meat market of the future.