A new milestone in the meat industry
The meat distributor Discarlux is about to mark a turning point in the Spanish food sector with the opening of its new facility in Vallecas, Madrid. This ambitious project will allow for the simultaneous maturation of over 15,000 beef loins, far surpassing the current world record, which also belongs to this company.
With a total area of 9,000 square metres, the new facility will not only focus on maturation but will also be a visitor-friendly space where meat lovers can learn about the process behind the products they consume. According to Xosé Portas, one of the founders, construction is well advanced and the inauguration is expected to take place between November and December of this year.
The tour will include differentiated areas and will feature innovative technological elements, such as tools based on artificial intelligence. “We want to offer a unique experience to visitors,” says Portas, who promises several surprises along the way.
Despite the complicated economic context due to global factors such as the war in Iran and its effects on transport and oil prices, Discarlux remains steadfast. The company has seen a steady increase in its production, sending around 1,600 loins weekly to over 4,000 restaurants. It currently employs about 230 staff, a number that could increase with the new facility.
Although the trade agreement between the European Union and Mercosur has raised concerns in some agricultural sectors, Portas assures that Discarlux is not worried about its market position: “We have been working with meat from countries like Uruguay or Argentina for years.” This strategy allows it to quickly adapt to fluctuations in the European market.
Despite the widespread increase in meat prices —which has risen by 17.2% this year— Discarlux is committed to continuing its expansion. The company acknowledges a trend towards more affordable proteins such as legumes or chicken; however, they are confident that beef consumption will eventually stabilise.
Xosé Portas highlights that although there is less demand from the average consumer due to the high price of older beef —animals over five years old— this specific type is still considered a gourmet item: “They are very expensive animals and increasingly valued,” he concludes.
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