Even as other products return to the shelves, meat supply disruptions are likely to persist as long as meat-processing facilities are vulnerable to coronavirus outbreaks. jbarro writes
Photo: Scott Heins/Getty Images Kroger CEO Rodney McMullen wants to reassure you: His stores have meat. But he can’t make promises about what kinds of meat.
Meat is the latest focal point of household-goods shortages, but the mechanism causing the shortage here is different than for goods that were in short supply in March and April. Most of the early shortages came from demand-side shocks: Consumers were stocking up because they were afraid goods would be in short supply later or were buying more because their consumption behavior had changed in the epidemic.
The meat and poultry shortage is different from the prior shortages because it comes from the supply side, as many processing plants have been forced to close due to coronavirus outbreaks, so the supply of product to supermarkets has been constricted. The quantity of cattle being slaughtered in the U.S. is about 30 percent below normal due to these disruptions, and that means less beef available to retailers and consumers.
While Wegmans and Whole Foods were both deeply weird places to shop this week — Whole Foods had a 15-minute line to get in at 2 p.m. on a Tuesday; Wegmans had shortages of seemingly arbitrary goods, like Entenmann’s baked products — my neighborhood Gristedes was almost eerily normal. The meat and seafood case was full with the usual selection of products, including typical, non-premium chicken.
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