The traditional rib cut remains popular among Gauchos as its price has dropped to below R$ 20 per kilo, promoting increased sales and reinforcing its status in the barbecue culture of Rio Grande do Sul.
The rib cut, a staple in the traditional barbecue of Rio Grande do Sul, has retained its sovereignty despite only minor price reductions. In the Metropolitan Region of Porto Alegre, the price of this popular cut has decreased over the past year, making it more accessible to consumers. Even in steakhouses that offer a range of cuts, customers consistently prioritize the classic rib, with many establishments specializing in this beloved choice. Marcelo Britti, an owner of a barbecue house, confirms that the costelão, or large rib, is the most sought-after item on the menu.
According to data from the IPCA, the price of the rib cut has experienced one of the most significant drops in the previous year, decreasing by approximately 4.27%. Currently, it is sold for less than R$ 20 per kilogram, with only the shoulder having a larger price reduction of 6.33%. Other cuts such as muscle and chuck have also seen slight decreases in price, contributing to the overall affordability and appeal of barbecue options for the consumers in the region.
The price relief for the rib cut is attributed to an increase in supply, as local demand in Rio Grande do Sul is notably higher compared to other regions of Brazil. Merchants have noted that the traditional barbecue culture drives a significant volume of sales, further reinforcing the rib's status as the favorite among Gaucho barbecue enthusiasts. This suggests that while prices are influenced by broader market trends, cultural preference plays a critical role in the choices of consumers in this region of Brazil.
