US supermarkets have limited the sale of meat: what customers need to know

Costco and Kroger have limited the number of fresh meat products that every customer can purchase, writes Fox News.

Photo: Shutterstock

In response to changing shopping habits amid the coronavirus crisis, Costco announced over the weekend that it would be implementing restrictions on beef, pork and poultry products. Previously, the Kroger chain introduced restrictions: on May 3, it announced “certain restrictions on the sale of fresh pork and ground beef products at “select stores.”

“Costco has introduced restrictions on certain items to help more members purchase the items they want and need,” the supermarket chain wrote on its official page. “Our customers and suppliers are working hard to provide essential high-demand as well as everyday items.”

For participants, this means the opportunity to buy only three fresh meat products from an assortment of beef, pork or poultry at a time.

On the subject: Unexpected pandemic effect: United States facing meat shortages

Costco's new policy is just one of several implemented in the context of the COVID-19 pandemic. In the last week of April, the network announced that as of Monday, May 4, customers will have to wear masks. The company also limited the number of guests that a club member could bring to the store and changed opening hours (however, on May 1, Costco announced that "most" of the warehouses would return to normal operation in early May).

Costco does not disclose specific reasons for restricting meat sales, although industry analysts and insiders have warned of a possible shortage of meat across the food supply chain since early April. Since then, several large national meat processing enterprises, including those operated by Smithfield Foods and Tyson Foods, have been forced to close due to outbreaks of coronavirus or personnel problems resulting from the crisis.

“Everything is different now, so we should see how the system works in the next couple of weeks,” food supply chain executive Sarah Little of the North American Meat Institute said in late April. “The system has never been tested like this before.”

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