The President of the Cyprus Butchers’ Association, Mr Kostas Livadiotis, spoke on the show “Protoselido” about the movement of the meat market ahead of Easter, as well as this year’s recorded prices. As he pointed out, the market is particularly active, as both Cypriots and Greeks remain traditionally fond of good food and keep the Easter custom of the lamb roast very much alive.
Milk-fed lambs are in particularly high demand, with Mr Livadiotis explaining that the price increase in the Greek market – reaching 40–50% compared to last week – is partly due to the fact that this year, Catholic Easter coincides with Orthodox Easter, significantly boosting demand for Greek lamb.
He also noted that, apart from the domestic market, Greek milk-fed lambs are attracting strong interest from other Mediterranean countries such as Italy and Spain, with consumers choosing them for their unique flavour and quality.
In the Cypriot market, prices for lamb and goat meat range from approximately €13 to €15 per kilo, while pork ranges from €6 to €7. Chicken remains more affordable, priced between €3 and €4.50 per kilo, whereas beef – though not in particularly high demand during this period – is sold at higher price levels, ranging from €11 to €12 per kilo with the bone. Minced meat, he said, is priced at around €6 per kilo.
The president also referred to the increased market demand during the Easter period, noting that demand for lamb skyrockets, with slaughterhouses having to manage up to ten times the usual volume compared to a regular week. At the same time, he emphasised that despite high demand, supply remains limited, mainly due to the need to preserve female animals for milk production.
However, according to Mr Livadiotis, the biggest issue lies in the capacity of slaughterhouses, as shortages and restrictions on operating hours create significant obstacles to meeting the demand. He stressed that the decline in the number of slaughterhouses in recent years, combined with inadequate staffing and the need to comply with strict European standards, makes managing demand a challenge.
He also commented on the importance of proper training for workers in the sector, highlighting that the slaughtering process must respect both animal welfare and public health, as the regulations are strict and the timeframe between stunning and slaughter is strictly defined.
On the issue of inspections by the relevant authorities, the president of the butchers stated that inspections are ongoing and rigorous, with authorities detecting, as he said, instances of illegal slaughter and unsuitable meat without the required stamps. He urged citizens to report such practices, stressing that meat safety is a matter of public health.
Finally, Mr Livadiotis referred to the “declining course” of the profession, expressing his regret at the low turnout of young people entering the butchery trade. As he pointed out, the younger generation seems to be moving away from technical professions, resulting in the sector facing a serious succession issue.
Also read: How much will your tsoureki and chocolate eggs cost this Easter
