Beef at €18/kg at Carrefour in Spain: are food prices really deflating?
A kilo of beef at 18 euros at Carrefour in Spain sparks the debate: real deflation or a mirage? A price comparison, meat quality and the gap with official CPI figures.
English · Original discussion in Spanish · Published
Deflation in meat? What the 18 euros per kilo of beef at Carrefour hide
A kilo of top-grade beef at 18 euros on discount. For some, proof that food prices are deflating; for others, a simple mirage hiding an inflationary reality. The debate over the real cost of the shopping basket flares up every time a consumer shares a bargain, but historical data show something else.
The price that doesn't match the CPI
The confusion starts with the unit of measurement: the price per kilo. A cut that cost between 7 and 8 euros in 2017 now sells for 18. That's a 125% increase, far above accumulated general inflation. Those who argue there is deflation usually base it on one-off offers, but the long-term trend is unmistakable: beef has become significantly more expensive. Meanwhile, other cuts such as Angus sirloin reach 90 euros per kilo, and secreto ibérico pork can be found at 15 in cash & carry stores. The range is so wide that any claim about the overall level of prices is risky.
Quality vs. price: the fine print of the bargain
The quality of the product also divides opinion. Some buyers value the fat and flavour; others point out that the cut shown is from an older cow, not veal, and that its texture is tough. A cattle farmer consulted dismissed the batch, saying it "wouldn't even be fit for the dogs". The perception that a low price means poor quality clashes with those hunting for deals at places like Carrefour or at fishmongers late in the day, where monkfish can reach 13 euros per kilo. The consumer faces a dilemma: pay more for a certified product or take a chance on offers that may hide shortfalls.
The question left hanging: is it possible that food prices are deflating when the same cut of meat has doubled in cost in less than a decade? The answer, as almost always, depends on how you measure it and who you measure.
Related forum discussions
A kilo of top-grade beef at 18 euros on discount. For some, proof that food prices are deflating; for others, a simple mirage hiding an inflationary reality. The debate over the real cost of the shopping basket flares up every time a consumer shares a bargain, but historical data show something else.
The price that doesn't match the CPI
The confusion starts with the unit of measurement: the price per kilo. A cut that cost between 7 and 8 euros in 2017 now sells for 18. That's a 125% increase, far above accumulated general inflation. Those who argue there is deflation usually base it on one-off offers, but the long-term trend is unmistakable: beef has become significantly more expensive. Meanwhile, other cuts such as Angus sirloin reach 90 euros per kilo, and secreto ibérico pork can be found at 15 in cash & carry stores. The range is so wide that any claim about the overall level of prices is risky.
Quality vs. price: the fine print of the bargain
The quality of the product also divides opinion. Some buyers value the fat and flavour; others point out that the cut shown is from an older cow, not veal, and that its texture is tough. A cattle farmer consulted dismissed the batch, saying it "wouldn't even be fit for the dogs". The perception that a low price means poor quality clashes with those hunting for deals at places like Carrefour or at fishmongers late in the day, where monkfish can reach 13 euros per kilo. The consumer faces a dilemma: pay more for a certified product or take a chance on offers that may hide shortfalls.
The question left hanging: is it possible that food prices are deflating when the same cut of meat has doubled in cost in less than a decade? The answer, as almost always, depends on how you measure it and who you measure.
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (31 replies).
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