Structure of the retail price of boneless beef, 2018 edition
The retail cost of boneless beef can be understood by examining the distribution of expenses by cost item. The list includes 29 items, such as raw material costs, material expenses, and other components. Data are provided in rubles and as a percentage of the total price, allowing for an assessment of each component's weight in the final product cost
Retail price structure for boneless beef in rubles and percent, 29 cost items
See also
- Diesel fuel prices in Russia by year long time series by year
- Egg prices in Russia by year long time series by year
- Gasoline prices in Russia by year long time series by year
- Inflation in Russia by year long time series by year
- Milk prices in Russia by year long time series by year
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- Цены на яйца в 2026 году и по годам: данные Росстата indicator breakdown
- Цены на хлеб по годам и в 2026 году: данные Росстата indicator breakdown
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Set in numbers
The table is a snapshot — 29 series shown across 2 breakdowns. 58 values in total.
“Selling price including VAT, excise and other taxes, including delivery charges for products (goods) to customers carried out by the processing enterprise” leads the table with 78.2, “Expenses for production preparation and development” closes it with 0.09. The gap between them is 869-fold.
All table numbers are series: 29
How to read this table
The rows in the list represent specific cost components, such as raw materials and primary materials net of by-products, the cost of the main raw material, and other materials. Comparing these indicators shows the share of the price attributed to meat procurement versus associated expenses, providing a detailed breakdown of the product's pricing structure
The same indicator in other breakdowns (17)
More in the section Prices, inflation»
Period and application
This data is intended for the current analysis of price components. The indicators are presented as a cross-sectional snapshot rather than a time series. This information is useful for economists, food industry specialists, and those monitoring the structure of consumer prices for meat products
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