Sweden Faces Historic Meat Shortage: Lowest Levels Since the 1800s

Barbecues are sizzling, but beef is missing from many supermarket shelves. The 2018 drought marked the start of turbulent years for meat production, and the trend is expected to continue. "We have the lowest number of animals in Sweden since at least the 1800s," says Isabel Moretti, CEO of Svenskt Kött.

June has passed, and for Swedes eager to grill, the barbecue lid has long been dusted off.

However, those who enjoy a piece of entrecote or sirloin on the grill have likely noticed it's not always easy to find.

The beef shortage has been a concern all year but has become more pronounced during barbecue and holiday seasons. Lamb is also in short supply, while pork is readily available.

"Very Dramatic Years"

Isabel Moretti from the industry organization Svenskt Kött says the explanation is straightforward.

"We have fewer animals today," she says.

While animals have grown larger and produce more meat, it doesn't compensate for the decrease in numbers. At the same time, Svenskt Kött notes that demand for Swedish meat has risen, leading to a deficit.

The extremely hot summer of 2018 is identified as the start of several tough years affecting meat production.

"The dramatic drought led to an enormous feed shortage. There wasn't enough food for the animals, so farms had to reduce their livestock to ensure the food would last through the winter," says Isabel Moretti.

After such a year, it takes time to rebuild numbers.

Then came the pandemic, followed by Russia's full-scale invasion of Ukraine, with soaring prices and interest rates.

"It has been very dramatic years. Even though there has been ambition from the agricultural side to invest and expand production, many have not dared or been able to take the step," says Moretti.

Insufficient Regeneration

At the same time, the regeneration within agriculture has not been sufficient as many have retired in recent years.

Isabel Moretti, however, says there is hope for the future and an expectation of increased meat production.

But since it takes time, it may be a year or two before the meat shortage ceases to be visible.

"If I have a message for consumers, it's this: Dare to try other cuts. There is often a shortage of entrecote and sirloin, but not of chuck or flank steak. We need to get better at consuming the whole animal," she says.

Therese Knapp, press communicator at Coop, writes to Göteborgs-Posten that the shortage at Coop is mainly noticeable in minced meat and minced meat products.