AHDB: Red meat retail performance
Total primary beef volumes saw a slight decrease this period (0.1%). Despite this, mince saw a 1.8% increase in volumes purchased (+631 tonnes), due to an increase in frequency of purchase and a slight increase in volumes purchased per shopping trip. Stewing once again saw volume growth this period (+6.0%), both due to an increase in shopper numbers, as well as the volumes they were purchasing in. However, these increases were outweighed by declines seen by other primary cuts.
Processed beef saw a 1.6% increase in volumes purchased year-on-year. Sliced cooked meats purchases increased by 1.5% due to an increase volumes purchased per shopper. Beef sausages, although only a small category for beef, increased by 43.8% due to increased volumes purchased per buyer and an increase in shopper numbers.
Total added value products all saw a 26.2% increase in volumes purchased this period, driven by sous vide (+37.1%) and marinade (27.8%) performance. Both sous vide and marinades benefitted from an increase in buyers and the volumes they purchased per shopping trip this period, likely due to new or renewed ranges in some retailers.
Lamb retail performance
Lamb saw a 3.1% increase in volumes purchased which combined with a 5.2% in average prices paid resulted in an 8.5% increase in retail spend on lamb products this period (Kantar, 12 w/e 1 December 2024).
Primary lamb saw a 1.4% decrease in volumes purchased this period. This was despite total roasting seeing a 5.0% increase in volumes purchased (+320 tonnes), due to a combined increase in shopper numbers and the volumes purchased per shopper. Stewing also saw volume growth (+7.2%), due to an increase in shopper numbers.
Processed lamb saw a 12.8% decline in volumes purchased in the 12 w/e 1 December 2024, with burgers and grills driving the decline (-13.8%) due to reduced shopper numbers and the volumes purchased per shopping trip.
For added value products, sous vide (+11.1%) and marinades (+17.7%) saw volumes purchased increase with both benefitting from an increase in buyers.
Pigmeat retail performance
Pigmeat saw a 2.9% decrease in volumes purchased, equivalent to 6,227 tonnes less than the same period last year (12 w/e 1 December 2024). This resulted in spend on pigmeat declining by 1.8% year-on-year despite a slight increase in average prices paid (+1.2%). Pork was the only red meat to decline year-on-year.
Volumes of processed pigmeat drove this overall decline in pigmeat performance, with a 4.6% decrease in volumes purchased in this period. Burgers and grills were the only processed cut to see volume growth (+0.2%) due to an increase in shoppers and the frequency of their purchase.
Primary cuts saw volumes purchased increase 1.1% this period, likely helped by average prices paid reducing by 0.6% year-on-year. Total roasting saw a 5.8% increase in volumes purchased, due to leg (8.7%) and loin (20.3%) performance. All roasting saw average prices decrease in this period, and promotional activity was seen to improve performance most notably for loin. Pork ribs also saw growth (+16.1%) due to a combination of increased shopper numbers and volumes purchased per shopping trip. Mince saw a 5.0% growth, with an increase in promotional purchases boosting volume sales.
Added value also saw overall volume purchased increase (+13.1%). This was due to sous vide (+12.2%) seeing increased volumes purchased per buyer, while increased promotional activity for marinades attracted in new shoppers resulting in a 23.4% increase in volumes purchased. Ready to cook (+1.9%) benefitted from increased frequency of purchase and volumes purchased per shopping trip.
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