Why is Beef in Skopje So Low Quality?

If you’re a meat lover visiting (or living in) Skopje, you may have noticed that the beef quality is not up to par with what you’ve experienced in other cities.

Perhaps you’ve found the meat to be tough, dry, or lacking in flavor and you may be wondering why this is the case.

One reason for the low quality of beef in Skopje is the inefficiencies along the supply chain.

From the way the animals are raised and slaughtered to the way the meat is transported and stored, there are many opportunities for the quality of the meat to be compromised.

Additionally, the demand for high-quality beef in Skopje is relatively low compared to other countries, which may result in producers prioritizing quantity over quality.

Another factor that may contribute to the low quality of beef in Skopje is the pollution in the city.

Skopje has been ranked as one of the most polluted cities in Europe, and poor air quality can have negative effects on the health and well-being of the animals.

This can impact the quality of the meat, as stressed or sick animals may produce lower-quality meat.

DISCLAIMER: This is an opinion post. Some people find no problem with the quality of beef in Skopje or even in great Macedonia.

Two steaks of beef in a restaurant in skopje with the Macedonian flag added as an icon

Understanding Beef Quality

When it comes to beef quality, there are several factors that come into play.

These factors include safety, nutritional quality, and palatability. Palatability, in turn, is determined by tenderness, juiciness, and flavor.

The quality of beef can be evaluated based on various parameters such as pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness.

These parameters can be used to ensure improved eating quality.

Consumer perception of beef quality mainly depends on four dimensions:

Search quality (visual appeal): the morphological property of beef such as the appearance (e.g., color, visible fat), technological, and convenience quality attributes (e.g., cooking yield, shelf life).

Experience quality (sensory appeal): the taste, tenderness, and juiciness of beef.

Credence quality: the information provided to the consumer about the beef such as its origin, production method, and safety.

Emotional quality: the feelings and emotions associated with eating beef.

It is important to note that the EUROP beef classification system is not an indicator of meat-eating quality for the consumer.

This system only takes into account the conformation and fatness of the carcass.

To ensure high-quality beef, it is important to pay attention to factors such as animal breed, feed, and handling.

For example, grass-fed beef tends to have a better flavor profile than grain-fed beef.

Additionally, proper handling and storage of beef can also impact its quality.

In Skopje, the low quality of beef may be attributed to a lack of attention to these factors.

It is important for farmers and producers to prioritize the quality of their beef to meet consumer demands and expectations.

The Geographical Influence on Beef Quality

Climate of Skopje

The climate of Skopje, with its hot and dry summers and cold winters, can have a significant impact on the quality of beef produced in the region.

During the summer months, the heat can cause stress to the cattle, leading to a decrease in meat quality.

Additionally, the cold winters can also affect the quality of beef as the cattle may not have enough access to food and water, leading to weight loss and a decrease in meat quality.


The terrain of Skopje and its surrounding areas can also have an impact on the quality of beef produced in the region.

The hilly and mountainous terrain of the country can make it difficult for cattle to graze, which can lead to a decrease in the quality of the beef.

Additionally, the rocky terrain can also cause injuries to the cattle, which can further decrease the quality of the meat.

Grazing Conditions

The lack of access to high-quality pasture and feed can lead to a decrease in the weight and overall health of the cattle, which can result in lower-quality meat.

Additionally, the use of hormones and antibiotics to promote growth in the cattle can also have a negative impact on the quality of the beef.

Economic Factors

Price and Demand

Beef quality in Skopje is affected by various economic factors, including price and demand.

The demand for high-quality beef in Skopje is relatively low compared to other European countries. This low demand is due to the high cost of beef, which is mainly caused by the high cost of production.

Beef production in Skopje is relatively expensive due to the high cost of animal feed, labor, and other inputs.

As a result, beef producers in Skopje are forced to produce low-quality beef to keep the prices low and meet the demand.

The low quality of beef produced in Skopje is mainly due to the use of low-quality animal feed, poor animal welfare practices, and inadequate processing facilities.

Import and Export Policies

Skopje imports a significant amount of beef from other countries, mainly from neighboring countries such as Serbia and Greece.

However, the importation of beef is highly regulated, and importers are required to comply with strict regulations and standards.

On the other hand, Skopje’s beef exports are relatively low due to the low demand for high-quality beef in other countries.

The low demand for high-quality beef in other countries is mainly due to the high cost of production, which makes Skopje’s beef relatively expensive compared to other countries.

Moreover, Skopje’s beef export policies are relatively weak, and the government has not implemented measures to promote the export of high-quality beef.

As a result, beef producers in Skopje are forced to produce low-quality beef to meet the low demand and keep the prices low.

Breeding and Farming Practices

In this section, we will discuss the breeding techniques and feeding and nutrition practices that affect the quality of beef.

Breeding Techniques

In Macedonia, most beef cattle are bred using traditional methods, which may not be the most efficient.

Modern breeding techniques, such as artificial insemination and embryo transfer, can help improve the quality of beef by producing offspring with desirable traits.

Another important aspect of breeding is selecting the right breeds. Some breeds are better suited for beef production than others.

For example, Angus and Hereford are popular beef cattle breeds known for their meat quality and marbling.

Feeding and Nutrition

Feeding and nutrition are also essential factors that affect the quality of beef.

Cattle require a balanced diet that includes the right amount of protein, carbohydrates, and fats.

In Skopje, most cattle are fed on grass, which may not provide all the necessary nutrients.

Supplementing the diet with grains, such as corn and soybeans, can help improve the quality of beef by increasing marbling and tenderness.

However, it’s important to note that overfeeding grains can lead to health problems in cattle, such as acidosis.

Furthermore, the use of growth hormones and antibiotics in cattle feed can also affect the quality of beef.

While these practices can increase growth rates and prevent diseases, they may also lead to negative effects on human health and the environment.

Processing and Distribution

Slaughter Methods

The way the animal is slaughtered can have a significant impact on the quality of the meat.

In Skopje, most animals are slaughtered using the Halal method, which involves cutting the animal’s throat while it is still conscious.

This can cause stress and pain, which can negatively affect the quality of the meat.

Public Perception and Consumption Patterns

When it comes to beef quality in Skopje, public perception and consumption patterns play a significant role.

Many residents of Skopje perceive beef as a low-quality meat, and this perception affects their consumption patterns.

One factor that contributes to this perception is the lack of trust in the beef industry.

Consumers are concerned about the safety and quality of the beef they purchase, and they often feel that the industry is not transparent enough about its practices.

This lack of trust can discourage consumers from purchasing beef products altogether.

Another factor is the limited availability of high-quality beef products in Skopje.

While there are some local producers of beef, many consumers find that the quality of the meat is not up to their standards.

As a result, they may choose to purchase imported beef products, which can be more expensive and harder to find.

Consumption patterns also play a role in the perception of beef quality in Skopje.

Many residents of Skopje consume beef in the form of processed meat products, such as pork sausages and salami.

These products are often made with low-quality beef and contain additives and preservatives, which can further contribute to the perception of beef as low-quality meat.

In summary, the low quality of beef in Skopje can be attributed to several factors.

Firstly, the lack of proper breeding practices and genetic selection for meat production leads to suboptimal meat quality.

Secondly, inadequate feeding and management practices during the rearing stage can negatively impact the meat quality. Thirdly, the lack of proper processing and storage facilities leads to further degradation of meat quality.

Moreover, consumer perception of beef quality is also an important factor to consider. Appearance and sensory properties such as flavor and juiciness are crucial to consumer satisfaction, and poor quality meat can lead to a negative perception of beef in general.

To address these issues, it is necessary to implement proper breeding, feeding, and management practices for beef cattle.

This can include selecting breeds with desirable meat traits, providing adequate nutrition and care, and ensuring proper processing and storage facilities.

Additionally, educating consumers on the importance of quality meat and providing them with access to high-quality beef can help improve the overall perception of beef in Skopje.

Overall, while there are challenges to improving beef quality in Skopje, there are also opportunities to make positive changes and provide consumers with better-quality meat.


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