Beef prices are set to surpass those of chicken.


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Most middle-class families in Kenya include meat in their weekly grocery lists. In addition, most middle-class families now eat it three times a week.

Kenyans consume roughly 15 kg per year on average, according to a Kenya Market Trust survey.

Beef is the most often consumed form of meat in Kenya due to its low price and wide availability. A variety of slightly more expensive meats, including chicken, goat, mutton, fish, and hog, are offered in rotation with beef.

Oddly enough, in many butcher shops around the country, beef and veal (meat from a calf) are now more expensive than other meats, and chicken in particular.

Chicken from various brands may be purchased for anywhere between Sh500 and Sh800 at the Naivas Supermarket on Moi Avenue, while beef can be purchased for substantially more.

Boneless beef costs Sh700 per kg from Kenya Meat Processors, while beef on the bone costs Sh600. Generally speaking, chicken costs Sh600 per kg here, but kienyeji (indigenous breeds) chicken, which is often regarded as having superior flavor, costs Sh700 per kilo, or the same as beef.

The majority of Kenyan consumers purchase cube in bone, which costs Sh649 a kilo at Carrefour stores, while a kilo of chicken costs Sh539. The only other type of meat per kilogram that costs more than beef is drumsticks, at Sh779.

T-bone costs Sh1,000 per kilogram, while blade bone costs Sh649 and rump costs Sh1,000 per kilogram.

A kilogram of beef steak costs Sh650 at Nairobi’s City Market, while a kilogram of broiler chicken costs Sh450. Kienyeji chicken can be purchased for Sh650 at most meat markets, which is significantly less expensive than the sirloin sold there for Sh850.

Chicken prices have remained essentially unchanged at butcher shops across much of Nairobi, while beef prices have risen sharply. Broiler chicken, the least expensive and most popular choice for most middle-class households, sells for between Sh450 and Sh500 per kilogram, while beef costs between Sh600 and Sh650 per kilogram, depending on region, cut, and supply.

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