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For more information on this release:
E-mail: agaccounts@cso.ie Viacheslav Voronovich (+353) 21 4535164 Beryl Cronin (+353) 21 4535333
For general information on CSO statistics:
information@cso.ie (+353) 21 453 5000 Visit StatCentral.ie, the portal to Ireland's official statistics On-line ISSN 2009-8723
CSO statistical release, 11 October 2017, 11am

Meat Supply Balance

2016

SupplyExportsDomestic uses
'000 tonnes (carcass weight equivalent)
20141,280886393
20151,306907398
20161,369950419

Total supply of meat increased by 4.8% in 2016.

Meat Supply Balance 2016 Figure 1
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The total supply of meat in Ireland reached 1,369,000 tonnes in 2016, an increase of 63,000 tonnes or 4.8% in comparison to 2015.

Livestock slaughterings increased by 4.9% to reach 1,078,000 tonnes, while imports of meat amounted to 291,500 tonnes, an increase of 4.5%.

Almost 70% of the total available supply of meat or 950,000 tonnes was exported, and the remaining 419,000 tonnes (30.6%) were used domestically. 

Self-sufficiency in total meat and meat products decreased from 276% to 269% between 2015 and 2016, while self-sufficiency in beef and veal remained virtually unchanged at 679%.

 

Table 1 Meat Supply Balance 2014-2016
  SlaughteringsImports ofSuppliesExports ofVariationDomestic Human Gross Indigenous Self-
 meat= Usesmeatin stocks Uses  consumption productionSufficiency
Category121+2=3+4+5345677/5
'000 tonnes (carcass weight equivalent)kg per capita'000 tonnes%
 
Total meat20141,0092701,280886039385.31,094278
20151,0272791,306907039885.91,100276
20161,0782911,369950041989.71,126269
          
Beef and veal20145823061252408819.1621705
20155643359851108718.8589678
20165883762653708919.0605679
          
Pig meat2014254105360209015132.8306203
2015276106382235014731.7330224
2016283106389241014831.7324219
          
Sheep meat201458563470163.451322
201558664480163.452335
201661566510153.253352
          
Poultry meat2014116129245106013830.011684
2015128134262113014932.112886
 2016146143289122016735.714687
Totals may not equal the sum of the categories due to rounding differences.
201420152016
Beef and veal705.4479677.5101679.2797
Pig meat202.7122224.4527218.6283
Sheep meat321.7499334.5115352.3426
Poultry meat83.811786.044587.0932
Table 2 Share of products in the total consumption of meat in Ireland
201420152016
Beef and veal22.4%21.8%21.2%
Pig meat38.4%36.9%35.3%
Sheep meat4.0%3.9%3.6%
Poultry35.2%37.3%39.9%

Background Notes

Supply balance

The objective of a supply balance is to reconcile the total supplies of a product with the various uses of that product taking into account changes in stock levels. Supply balance sheets are compiled on the basis of harmonised concepts agreed between the European Union countries.

The total supply of a meat in the country during a year is comprised of meat available from livestock slaughtering and imports. This may be used for export, domestic uses or stocked for future use. Only exports of meat and meat products need to be accounted for, since animals exported live do not constitute part of the supply. Imports of live animals are also not accounted for separately, since the imported animals are slaughtered in the country and then accounted for on supply side as meat. 

Supply and use must balance each other, i.e. the following equation must hold in any chosen year

Slaughtering + Imports of meat = Exports of meat + Domestic uses + Change in stocks

Balancing residual

In practice one item in each product balance is always calculated as a balancing residual from equation above, rather than taken directly from the data sources, in order to ensure that the exact balance holds.  The balancing item depends on the type of meat: for beef and veal, sheep and pig meat this is exports, while for poultry the balancing item is domestic uses.

Livestock slaughtering

The figures for livestock slaughtering include those carried out at both meat establishments approved by the Department of Agriculture, Food and the Marine (DAFM) and slaughterhouses and meat plants approved by Local Authorities under S.I. 432 of 2009.  Poultry slaughterings are derived from data received from the DAFM.

External trade

The figures for imports and exports of meat and meat products are derived from CSO’s external trade statistics.  The raw tonnage of meat and meat products traded is converted to carcass weight equivalent using a set of conversion factors agreed with European and national industry experts.

Variation in stocks

Variation in stocks is the net difference between movement of product into stocks and out of stocks in the course of the year. The variation in stocks of meat and meat products is usually very small compared to other items of the balance and is assumed to be negligible in this release.

Domestic uses  

Estimates for domestic uses of beef and veal, sheep and pig meat are provided by Bord Bia. These include mainly human consumption both in households (retail) and services establishments, such as restaurants and bars.  It is assumed that the amount of meat used for other purposes, such as animal feed, and losses are negligible. 

Human consumption  

The estimates of per capita human consumption are derived by dividing the total domestic uses by the population estimate produced by the CSO.  No account is taken of meat consumed while on overseas and cross-border travel trips.

Gross indigenous production

Gross indigenous production (GIP) is calculated as livestock slaughtering plus exports of live animals less imports of live animals, with all three items converted to carcass equivalent.

                                                          GIP = Livestock slaughtering + Live exports – Live imports

 Average carcass weights used for conversion are provided by the DAFM (finished animals) and industry experts (calves and young cattle). The numbers of live animals traded in and out of the country are provided by the Department of Agriculture, Food and the Marine.

Self-sufficiency

Self-sufficiency is defined as gross indigenous production expressed as a percentage of domestic uses. Self-sufficiency in excess of 100% for any of the products means that the country is a net exporter of the given product.

Carcass weight

All figures in the release are shown in carcass weight equivalent.  

For cattle, the carcass weight is defined as the slaughtered animal’s cold body weight after being skinned, bled and eviscerated and after removal of external genitalia, the limbs at the carpus and tarsus, head, tail, kidneys and kidney fats and the udder.

For sheep, the carcass weight is defined as the slaughtered animal’s cold body weight after being skinned, bled and eviscerated and after removal of the head, feet, tail and genital organs including the udder.  Kidneys and kidney fats are included in the carcass.

For pigs, the carcass weight is defined as the slaughtered animal’s cold body weight either whole or divided in half along the mid-line, after being bled and eviscerated and after the removal of the tongue, bristles, hooves, genitalia, flare fat, kidneys and diaphragm.

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