Resumo

SADOUD, M.. Place of butcher shoping in the Algerian red meat industry. Arch. zootec. [online]. 2011, vol.60, n.230, pp.309-312. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922011000200018.

This study aims to investigate the butcher activity what has not been comprehensively studied in Algeria. It led us to wonder about the logic of providing the butchers slaughter activity and their mode of insertion in the beef and sheep industries. The methodology used was based on surveys for two years with 36 butchers. The average share of meat processed by butcher is 68.5% for cattle and 31.5% for sheep. There are artisanal units of small or large sizes, each under a form of specialization adapted to the local market, known by suppliers. Margins in this traditional butchers are under the influence of parameters which are periods of great use (religious holiday periods), and the level of supply in vivo.

Palavras-chave : Sheep meat; Beef; Carcass; Butcher; Margin.

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