Beef steak, one of the most consumed food products in Mexico, increased in price by 40% in the last year due to rising costs in the meat supply chain and difficulties in transporting cattle for slaughter to control the screwworm infestation.
“Consumers paid 223 pesos per kilogram of steak at the end of 2025, compared to 159 pesos per kilogram in 2024,” according to an analysis by the Mexican Meat Council (Comecarne).
Despite the price increase, meat consumption rose 2.7 percent during 2025, reaching 2.3 million tons, according to the organization.
“This performance was remarkable considering the surge in beef prices throughout the year, resulting from the combined effect of increased costs for various goods and services in the national meat supply chain,” the report explained.
Another protein that saw a significant price increase was chuck roast, with a 30.45% rise, followed by ribeye steak at 17.27%, fillet at 10%, and ground beef at 2%.
Mexicans paid more than 257 pesos per kilogram of chuck roast in 2025, compared to 197 pesos per kilogram in 2024, according to Comecarne.
A kilogram of pork chops cost 258 pesos in 2025, compared to 220 pesos per kilogram in 2024.
In 2025, consumers paid more than 550 pesos per kilogram of steak, whereas they paid 500 pesos for the same product in 2024.
Ground beef, used for making hamburgers, cost 152 pesos per kilogram in 2025, compared to 149 pesos per kilogram in 2024.
The Mexican Meat Council noted that meat prices were pressured by the continued presence of the screwworm in some regions of the country, which created operational difficulties for transporting cattle to slaughter and the ongoing ban on the export of live cattle from Mexico to the United States.
“The additional demand for beef in the domestic market found an alternative supply in imports, mainly through the international acquisition of cuts destined for filleting,” he added.
In 2025, imports totaled 318,000 tons from Brazil, a volume that represented 13.8 percent of national consumption of this protein, he said.
Source: diarioelindependiente
