Makro 22/09-28/09

Buying meat for a restaurant, a barbecue stall or a party of thirty means buying whole cuts and portioning them yourself. This offer folder runs from Tuesday 22 to Monday 28 September 2026 and has 6 pages.

Wholesale prices are per kilo and excluding VAT, one piece weighs about two kilos, so what you actually pay and what one plate costs both need working out.

The first two pages of this six-page offer folder hold three cuts of beef, which line up with three price levels on one menu:

• Argentijnse runderribeye: Argentinian ribeye, a whole piece of about 2 kg, down from 33.99 to 25.99 a kilo, 28.33 including VAT. Ribeye carries a lot of marbling, so thick slices seared or grilled stay juicy; it is the mid-priced steak most people order, and cutting the whole piece yourself lets you set the thickness to your own portion standard.
• Zuid-Amerikaanse ossenhaas 4/5: South American beef tenderloin, a whole piece of about 1.8 kg, down from 38.99 to 30.99 a kilo, 33.78 including VAT. Tenderloin has almost no marbling and is the most tender and most expensive of the three, suited to the top-priced dish or to small cuts for a starter. The ends and silver skin need trimming first, so the usable weight is less than what you buy.
• Schotse runderbavette prime: Scottish bavette, a whole piece of about 2 kg, down from 26.99 to 20.99 a kilo, 22.88 including VAT. It is the cheapest of the three, coarse-grained and full of flavour, best grilled hot and fast and sliced across the grain for barbecue, wraps or a staff meal. Cooked too far it turns tough, so the doneness needs watching.

Retailer

Makro

Valid

22/09/2026 to 28/09/2026

Pages

6 pages

Multiply the price per kilo including VAT by the grams in one portion and divide by 1000 to get the meat cost of one plate, which you can set straight against the menu price. Filled in for a 200 g portion: ribeye is 28.33 times 200 divided by 1000, so 5.67; tenderloin is 33.78 times 200 divided by 1000, so 6.76; bavette is 22.88 times 200 divided by 1000, so 4.58. The price of a whole piece is the kilo price times its actual weight, so a 2 kg ribeye comes to about 56.66 including VAT.

This offer folder only runs until Monday 28 September; each piece weight is approximate and you pay by the actual weight, with trimming loss on top. Tenderloin loses the most in trimming, so its portion cost is best worked out on the trimmed weight.