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For every €1 spent on prime cuts of Irish meat, supermarkets are taking almost half for themselves, leaked documents seen by the Irish Farmers Journal reveal.
Guidelines issued to supermarket managers highlight the level of profits and margins on meat and fresh fruit and vegetables. The analysis shows that supermarkets can earn gross profit margins of between 20% and 45% on fresh meat.
For example, a leg of lamb retailing for €14.49 can make a supermarket €5 in margin. The documents also show that even when promotions are in place supermarkets are making margins in excess of up to 30% on some meat cuts.
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