AHDB: Red meat retail performance - 23 March 2025
Total primary beef volumes saw a 0.3% decrease this period. Despite this, not all primary cuts were in decline. Mince saw a 1.8% increase in volumes purchased (+641 tonnes), primarily due to an increase frequency of purchase. Diced beef saw volume growth this period (+14.6%) due to an increase in shopper numbers, as well as an increase in frequency of purchase. Steak also saw volume growth, up 0.6% year-on-year, driven by an increase in frequency of purchase.
Processed beef saw a 0.8% increase in volumes purchased year-on-year. Burgers and grills saw a 0.8% increase in volumes purchased due to an increase in frequency of purchase and an increase in shopper numbers. Beef sausages also saw volume growth (+19.3%), with an additional 101 tonnes purchased.
Total added-value products saw a 2.3% increase in volumes purchased this period, driven by marinade performance (+12.8%) which benefitted from an increase in shopper numbers year-on-year.
Lamb saw a 16.9% decrease in volumes purchased year-on-year in the 12 w/e 23 February 2025. This sharp decrease is due to Easter falling earlier last year. Spend also saw a 12.7% decrease during the period, despite a 5.0% increase in average prices paid (Kantar,12 w/e 23 March 2025).
Primary lamb saw a 24.5% decrease in volumes purchased this period. However, not all primary cuts were in decline this period. Diced saw volume growth (32.6%), due to an increase in volumes purchased per buyer and an increase in shopper numbers. Steak also saw volume growth (9.1%) due to an increase in volumes purchased per shopper and an increase in shopper numbers. However, these increases were not enough to offset declines by other cuts.
Processed lamb saw a 6.8% decline in volumes purchased in the 12 w/e 23 March 2025, with burgers and grills driving the decline (-7.2%) due to decreased shopper numbers and volumes purchased per shopper.
For added-value products, there was a 12.2% decrease in volumes purchased, with both marinades (-32.7%) and sous vide (-8.2%) in decline.
Pig meat saw a 0.3% increase in volumes purchased, equivalent to 542 tonnes more than the same period last year (Kantar, 12 w/e 23 March 2025). Spend on pig meat increased by 1.5% year-on-year and there was a 1.2% increase in average prices paid.
Processed pig meat saw a 0.4% decrease in volumes purchased in this period. However, sausages (+4.2%) saw volume grown due to increased volumes purchased per buyer. Total gammon also saw volumes purchased increase by 0.4% driven by an increase in volumes purchased per buyer, likely helped by increased promotional activity during the period.
Primary cuts saw volumes purchased increase 1.0% this period. Belly saw a 1.2% increase in volumes purchased due to an increase in buyers this period. Mince saw a 3.9% volume increase during the period.
Total roasting saw a 3.4% increase in volumes purchased, driven by leg roasting (+18.1%) and shoulder roasting (+2.2%) performance. Leg roasting saw an increase in shopper numbers during the period, likely helped by a decrease in the average prices paid due to an increase in promotional activity year-on-year.
Added value also saw overall volume purchased increase 2.4%. Marinades saw volumes increase by 30.1%, while sous vide saw volumes increase 1.0%.
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