For many meat lovers, beef is the most popular meat of all. The cuts can be used in a variety of ways, e.g. for stews and boiled dishes (mainly from the front part, the forequarter).

The cuts of pork are versatile and can be prepared in a variety of ways; pork is very popular with Swiss consumers.

Almost eleven million chickens live in Switzerland, with 2.6 million hens laying 750 million eggs a year. Per capita consumption in Switzerland amounts to just under 170 eggs and 12 kg of chicken meat - and the trend is rising.

Veal is not only highly enjoyable; it is also easily digestible and very healthy thanks to its high protein and low fat content.

Compared to pork, beef, veal and chicken, lamb plays a rather subordinate role on our menus. Just over 1 kg of lamb is eaten per person per year in Switzerland.

On average, the Swiss consume over 50 kg of meat per year, but only around 500 g of horsemeat. It is therefore a niche product that is also subject to regional fluctuations.

When people talk about goat meat, they are practically always referring to the young animals - the goats.