French Meat Sector Faces Sharp Declines and Market Challenges in 2026

The French meat sector is grappling with significant economic and structural challenges in 2026, leading to notable declines in sales and closures of sales points. Sales of Bœuf Limousin and Limousin junior have dropped by 9.3% compared to 2024, while veal and lamb sales plunged by 20.5% and 21.3%, respectively. Jean-Marc Escure, director of Limousin Promotion, attributes these decreases to changes in production structures and consumer habits, along with labor cost pressures pushing some breeders to abandon certain productions.

Despite rising beef prices that have enabled producers to cover production costs, the sector faces a grim outlook with an anticipated closure of nearly 400 meat sales points in 2025, including 250 artisan butcher shops and 150 supermarkets. Butchers are encouraged to adapt by offering smaller cuts and educating consumers to maintain demand.

Adding to the challenges is the Dermatose nodulaire contagieuse bovine, a livestock disease causing public concern despite not affecting meat quality. The sector is actively working to dispel consumer fears through public education efforts at various events.

These developments underscore a critical transitional phase for the French meat market, as stakeholders seek to adjust to shifting consumer preferences, economic pressures, and health issues while sustaining the viability of traditional distribution points.