AHDB: High prices and challenging margins for beef and lamb sectors in 2017
EuroMeatNews.com: How was 2017 for the meat industry sector you are representing?
Laura Ryan, AHDB: Within the beef and lamb sectors, prices have remained high for the majority of the year, however margins have been challenging. For sheep meat, exports from the UK have increased in the year to date compared to last year by 13 per cent. Also imports from New Zealand have declined year-on-year by almost a quarter, with total UK sheep meat imports reducing by 13 per cent. This year, so far, we've produced almost 260 thousand tonnes of sheep meat, however there is expected to be a large number of the 2017 lamb crop held over into 2018. For beef meat, this year-to-date we have produced more than 800 thousand tonnes, which is two per cent less than last year's levels. However, the net trade balance has been at a similar position to 2016, despite the Sterling trading at a weaker level.
EMN: What do you expect from 2018?
LR: In 2018, AHDB has already committed to initiatives to help drive innovation and increase productivity in the meat processing and farming industry. We will be continuing with work to ensure that UK meat has a market both at home and as a valuable export, both to the EU and to a wider global marketplace, maximising carcase value. We have also planned marketing and PR activity to ensure that consumers see meat as part of a healthy balanced diet and we will be launching new campaigns to meet consumer needs for quick, easy and versatile means to cook beef and lamb.
EMN: As 2018 is approaching, what is your message for the specialists in the meat industry and for your collaborators?
LR: Our consumer research has shown that today's customers are looking for quick, easy and healthy options as part of their meals. As an industry we can use this intelligence to produce and process meat which meets customer needs, by offering easy cook cuts like the lamb leg steak, the mini-roast and thin cut beef steaks to help keep meat on the mid-week plate, as well as part of slower cook weekend dishes.
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