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Summary and extracts
1 Market overview
1.1 Presentation and definition of the butcher's and delicatessen market
A butcher's shop is an establishment specializing in the retail sale of meat products and raw meats from cattle, pigs, poultry, sheep and goats. Butchers cut, prepare and sell these meats.
Charcuterie, on the other hand, specializes in the transformation of meat into various raw or cooked products, generally for immediate consumption or after a short preparation period. Charcuterie products include sausages, hams, pâtés and andouillettes. Butcher's shops and delicatessens are often combined into a single butcher's and delicatessen. Butchers and delicatessens can be attached to a market, integrated into a supermarket or completely independent.
The butcher's and delicatessen market involves several players, including abattoirs, independent butchers and charcutiers, and large butcher's and delicatessens. There are three main types of meat:
- Pork meats
- Beef
- Ovine meats
Globally, the meat products market is expected to grow significantly between 2013 and 2023, with a compound annual growth rate of 4.6%. Asia-Pacific and Europe are the two geographic regions leading this trend.
In France, the market is following the global trend. Butchery sales rose by 49% between 2015 and 2023, while deli sales increased by 12% over the same period, despite a gradual decline in the number of outlets between 2013 and 2023. In terms of the number of butchers, the Île-de-France region is in first place, with 1,666 outlets. Delicatessens, meanwhile, are most present in Nouvelle Aquitaine and Auvergne-Rhône-Alpes.
Despite this growth, total meat consumption has fallen significantly. This decline is mainly attributable to the rise in average selling prices for most meats and poultry, but also to the emergence of dietary rediets such as flexitarianism, which favours reduced meat consumption, and vegetarianism and veganism, which eliminate it altogether. In fact, by 2020, 20% of the French population considered themselves flexitarian, a trend motivated primarily by ethical reasons, but also by health concerns.
1.2 Global market
The global meat products market is showing sustained growth momentum. In ****, this market is valued at *,***.** billion dollars. Over the next ten years, the sector is expected to grow steadily, reaching nearly $*,*** billion by ****. This translates into a compound annual growth rate of *.*% between **** and ****, indicating a steady demand for meat ...
1.3 Domestic market
Between **** and ****, butchery sales in France showed a steady upward trend. In ****, sales were €*.** billion and reached €*.** billion in ****, an increase of almost **% over this period. Growth was particularly marked between **** and ****, due to the effects of the COVID-** pandemic, as the French preferred to source their meat from nearby ...
1.4 Balance of trade
Beef exports
In ****, French beef exports showed an overall downward trend compared to ****. Italy remained the main market with a volume of **,*** carcass equivalent tons, but recorded a *.*% decrease. Germany and the Netherlands recorded declines of *.*% and **.*% respectively. Notable exceptions include Greece and Portugal, where exports rose slightly.
evolution of beef ...
2 Demand analysis
2.1 Demand on a downward trend
Since ****, meat consumption in France has seen a gradual but significant decline. In fact, over the last two decades, consumption of meat from large cattle, sheep, goats and pigs has shown a steady downward trend, reflecting inflation, but also the changing diets of some French people. Poultry, however, is an exception ...
2.2 Demand segmentation
Consumers :
Source: ****
Although **% of French people say they eat meat at least once a week (***), the overall trend shows a slowdown in meat consumption. Indeed, fewer French people than in **** claim to eat meat on a daily basis, preferring to spread their consumption over the whole week.
How often the French ...
2.3 The future of meat consumption in France
The two graphs below reveal a general downward trend in meat consumption, which increased between **** and ****. This trend is set to continue, with **% of French people planning to reduce their consumption even further over the next three years, while a majority prefer to maintain their current habits.
French people's level of ...
3 Market structure
3.1 The value chain
The butcher's market value chain can be broken down into several stages:
Animal breeding and production: this first stage covers all farming and rearing activities for animals destined for consumption Slaughtering: After rearing, animals are slaughtered in abattoirs to be transformed into meat products. Cutting: Once the animals have been slaughtered, ...
3.2 A declining number of butchers and delicatessens
Butchers
In ****, France had **,*** butcher shops. This number gradually declines to **,*** in ****, then **,*** in ****, indicating a weak recovery. However, the decline continues from **** and continues until ****, when there are **,*** butcheries. In ****, a slight increase is observed, with the number of butcher shops reaching **,***, followed by a further rise in **** to **,***, suggesting ...
3.3 Butchers and delicatessens lead distribution channels
Weight of distribution channels in sales of butchery products France, ****, in Source: ****
In ****, butchers and delicatessens accounted for the largest share of the butchery products distribution market, with **.*%. Hypermarkets follow closely with **.*%, and supermarkets contribute with **%. E-commerce accounts for a marginal *.*%. These figures show that, despite the rise of supermarkets, traditional ...
4 Offer analysis
4.1 Offer typology
Product categories:
The butchers' and delicatessens' market is characterized by a diversity of products that can be classified into * categories:
Fresh meats this category includes red meats (***). Butchers generally offer products from local producers, guaranteeing high product quality and easy traceability, respecting the standards imposed by law. Charcuterie: this category includes ...
5 Regulations
5.1 Regulations
Health standards for meat:
Meat must comply with strict health standards throughout preparation, transport and sale:
Compulsory veterinary inspection before and after slaughter. Traceability of the entire process. Meat must come from an approved establishment.
Laboratory hygiene standards:
Hazard Analysis Control Point (***) training is mandatory for all professionals handling meat, to ...
6 Positioning the players
6.1 Positioning the players
- Boucheries Nivernaises
- Bigard groupe
- Novoviande
- Jeusselin
- Boucheries Metzger
- Henri Boucher (Quality Meat Renmans)
- Despi Le Boucher
- La Boucherie - Baudelaire groupe
- Bouchers Services Groupe Codéviande
List of charts presented in this market study
- Market size for meat products
- Market share for meat products, by region
- Market share for meat products, by source
- Meat products market revenue, by distribution channel
- Charcuterie sales trend
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Latest news
Butchery: Novoviande, the leading network in the Paris region, seeks to resist the decline in meat consumption - 21/06/2024
- Butchery: Novoviande, the first network of butchers in the Paris region
- The company founded by René Gillet in 1974
- Over the last ten years, demand for beef, lamb and veal has fallen by 3 to 4%, while demand for poultry has risen (+3%), as has demand for ready-made meals (25%).
- In 2008, the group, which at the time operated 15 butcher's shops, decided to join forces with the national Grand Frais chain.
- It retained just two independent stores, and leased the others from Grand Frais stores.
- Since its integration, sales have risen from €50 million to €180 million.
- Novoviande also supplies another Breton chain, De Père en Fils.
- In each of the Grand Frais stores, the butcher's shop remains autonomous. A quarter of the 680 employees are professional butchers, and 300 employees are currently being recruited ahead of the summer season.
- The group's total sales are expected to reach 240 million euros by 2023.
Catering: La Boucherie group changes its identity - 15/04/2024
- - Year La Boucherie (now Groupe Baudaire) was founded: 1987
- - Founder: Bertrand Baudaire
- - Number of banners brought together by Groupe Baudaire: 7
- - Sales in 2023: 168 million euros
- - Number of stores in France: 230
- - Number of employees: nearly 3,000
- - Number of Courtepaille restaurants acquired: 87
- - Group brands:
- - La Boucherie
- - Courtepaille
- - Poivre Rouge
- - Le Bistrot du Boucher
- - Butcher's Kiosk
- - Mister Döner
- - Constant beer and food bar -
- Expansion plans: - A dozen new Kiosque du Boucher openings - Installation of a third Constant beer bar
La Boucherie aims to revive Courtepaille's heyday - 13/11/2023
- Takeover of the Courtepaille chain by the La Boucherie group in June last year.
- New menu introduced in nearly 80 restaurants.
- La Boucherie Group reduces franchise fees to 3.5% for 18 months.
- restaurant attendance down 25% on 2020.
- La Boucherie Group achieved sales of 180 million euros in 2023.
La Boucherie acquires Courtepaille - 11/05/2023
- Courtepaille in receivership since March.
- La Boucherie is offering to take over 9 of its own restaurants and to maintain the brand and contracts of the network's 72 franchisees.
- La Boucherie, a French restaurant group.
- La Boucherie already has over 140 restaurants in France.
- La Boucherie acquired Bistrot du Boucher (20 restaurants), Assiette au Bœuf (2 restaurants) and Poivre Rouge restaurants (78 restaurants) between 2016 and 2019.
- The La Boucherie group has 2,500 employees and generated sales of 139 million euros in 2019.
- Other candidates in the running to take over Courtepaille include the Bertrand and Quick groups.
- The Bertrand group, owner of the Hippopotamus and Burger King banners, had already bid to take over Courtepaille in August 2020.
- The Evry-Courcouronnes Commercial Court preferred the Napaqaro group's offer in 2020, with the takeover of 2,208 employees and a more ambitious business plan.
Codéviandes, Bouchers Service takes on a new dimension - 29/11/2022
- 1.300 employees, annual growth of 2 to 7%
- On-site meat-cutting contracts with some fifty abattoirs
- Acquisition of fellow operator Codéviandes, 700 employees
- Anne-Sophie Robin, CEO and owner of BS
- The new entity generates sales of €90 million
- In France, 4,000 employees working for some twenty companies in this sector
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The butcher's market | France
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