AHDB: UK red meat retail performance
Primary beef volumes saw an 8.5% decrease, with all cuts in decline. Mince saw the greatest actual decline (-3,281 t), a volume reduction of 9.4% year-on-year. This was driven by a decrease in buyers and a reduction in volumes per trip, due to the 30.7% average price increase.
Total processed beef saw an 7.4% decline in volume purchased year-on-year. Burgers and grills drove this decline with -826 t (-7.7%) driven by a decrease in buyers.
Total added-value products saw a volume increase of 1.0% this period.
Beef marinades saw a 5.4% increase due to an increase in frequency of purchase. Sous vide saw a 0.6% increase due to an increase in volumes per trip and frequency of purchase.
Lamb retail performance
Lamb retail products saw a 1.5% increase in volumes purchased, accompanied by a 6.2% increase in spend year-on-year (Worldpanel by Numerator UK, 12 w/e 22 February 2026). Average prices paid increased by 4.6%.
Total primary lamb cuts saw an 3.6% volume increase during the 12-week period. Lamb roasting saw the largest increase of 6.8% (+539 t). Leg roasting increased 13.4% driven by an increase in buyers and volumes purchased per trip.
Processed lamb saw a 2.9% decrease in volumes year-on-year, this decline was driven by burgers and grills which had a decrease in buyers.
Total added value lamb saw a -2.9% decrease in volumes year-on-year. Marinades saw the largest decrease of -9.5% due to a decrease in buyers.
Pig meat retail performance
Pig meat products saw a 1.6% decrease in volumes purchased, a 0.7% increase in spend and a 2.3% increase in average prices paid (Worldpanel by Numerator UK, 12 w/e 22 February 2026).
Primary pig meat saw volume increases of 1.0% this period. Roasting saw increases of 0.8% driven by an increase in volumes purchased per shopping trip.
Mince saw the largest volume increase of 45.4% (1,704 tonnes) driven by an increase in frequency of purchase and an increase in buyers.
Processed pig meat saw a decrease of 3.5% over the 12-week period. Total gammon saw a 2.9% increase in volumes purchased driven by an increase in frequency of purchase, these increases were not enough to offset declines seen in other processed pigmeat products.
Total added value products saw an 17.9% increase in volumes this period. This was driven by sous vide which saw a 24.8% increase in volumes purchased, as a result of an increased number of buyers.
Ready-to-cook also saw large volume increases of 26.7%, driven by an increase in frequency of purchase.
The products are made from balanced combinations of chicken breast and thigh, chicken sausages or...
According to estimates gathered from participating companies, the contacts and negotiations carri...
The decision followed years of extensive negotiations by the German Federal Ministry of Food...
