“Uruguayan packers are all very well sold”

How do you see the current moment of the international market in this type of event, such as the Anuga fair, where you can meet different players just a few meters apart?

This year I was particularly interested in coming to the fair to refresh relationships with suppliers —sometimes from abroad and sometimes with Uruguayans themselves— since at these events you can have interactions that are harder to get back home.

Visiting suppliers from different countries in the region —Paraguay, Brazil, or Argentina— we’re seeing more or less the same pattern: there’s a clear global appetite for beef, everyone is placing their products with no problem, and it seems that, at least for now, this situation will continue. My impression is that we won’t be seeing a surplus anytime soon —neither in volume nor in price.

How do you see Uruguay positioned within this framework and international context?

I see Uruguay very well positioned. It’s really satisfying to see how Uruguayan packers have all their beef placed. I honestly feel that they are at a fair where there’s no pressure to sell or to fight over prices —the prices they ask are practically the prices they get, and from what I’ve heard, many have already sold nearly everything.

So, I think it’s a very good moment for Uruguay globally and a reflection of the growing recognition Uruguayan beef is receiving.

How is domestic consumption in Uruguay reacting to the historically high prices of slaughter cattle?

It might sound a bit self-serving since I’m one of them, but import distributors are playing an important role in helping Uruguay stay somewhat shielded from these record cattle prices —because beef prices in Uruguay haven’t risen that much, almost not at all.

Basically, what has changed is the sales structure: most boneless beef is imported, and bone-in beef is all domestic. But Uruguayan packers have managed to keep bone-in beef at a competitive price, because otherwise boneless beef would gain more market share. And all packers, even those focused on exports, like to keep a presence in the domestic market, mainly through bone-in beef —especially rib plate.

As we approach the last quarter of the year and the holiday season —a time of strong domestic demand— should we expect an increase in beef imports in the coming weeks?

No doubt, because demand is quite seasonal. But the increase is mainly in barbecue beef, and that type of beef is basically produced in Uruguay. All ribs, tri-tip, and top sirloin cap cuts are being imported in very small quantities, and local products still have a strong presence —because in that kind of product, people who can afford it prefer domestic beef.

What worries me toward the end of the year is the price of lamb. I’m also concerned about the availability of lamb and suckling pigs —which are products that sell in December. Therefore, I think this year’s main star will be the the classical Uruguay produced *asado*.

How did you see Argentina and Paraguay?

I saw the Argentinians very upbeat, so to speak —selling very well to all destinations.

Paraguay is a market we’ve been working with for several years, but I still find it hard to fully understand it. I see them a bit confused. They’ve had an unexpected rise in cattle prices now, so there’s little supply, and I think they want to get a clearer picture before offering for the coming months.