AHDB: Red meat retail performance
Primary beef volumes saw a -11.5% decrease this period. Mince and steak volumes are both in decline (-7.5% and -12.7%), driven by steep increases in average prices (+22.0% and +23.2%). A year-on-year volume decline of -30.0% was also seen for beef roasting joints, driven by a +11.6% increase in average spend. These declines result from a combination of loss of shoppers, a decrease in frequency of purchase and a decrease in volumes purchased per trip.
Total processed beef saw a -1.8% decline in volume purchased year-on-year, with sausages and burgers and grills driving this decline. In contrast, sliced cooked meats saw a 0.2% volume increase, driven by increases in frequency of purchase and volumes purchased per trip.
Total added-value products also saw volume decrease -11.9% this period. Marinades (-12.3%), sous vide (-10.9%) and ready-to-cook (-16.5%) beef products all saw declines.
Lamb retail products saw a -9.7% decrease in spend accompanied by a -14.0% decrease in volumes year-on-year (World panel by Numerator UK, 12 w/e 13 July 2025).
Total primary lamb cuts saw a -17.7% volume decrease in the 12-week period, driven by declines across the majority of cuts. Lamb roasting joint volumes declined -19.2% year-on-year, driven by a decrease in frequency of purchase.
Processed lamb volumes saw a 1.5% increase this period. Burgers and grills drove this performance and saw a 0.9% volume increase, driven by an increase in volumes purchased per trip and number of buyers, likely influenced by a shift to warmer weather.
Total added value lamb saw an -16.9% decrease in volumes year-on-year. Both marinades (-14.3%) and sous vide (-17.2%) saw volume declines primarily led by a decrease in shopper numbers.
Pig meat products saw a 3.2% increase in spend this period, driven by a 1.4% increase (+3,020 tonnes) in volumes purchased and a 1.7% increase in average prices paid (Worldpanel by Numerator UK, 12 w/e 13 July 2025).
Primary pig meat saw volume increases of +2.6% this period, with increases seen for belly (7.3%), mince (+14.9%), ribs (+28.9%) and steak (+6.1%). Roasting joints continued to decline in volumes (-5.2%) driven by a loss of shoppers and a decrease in frequency of purchase.
Processed pig meat saw a slight decrease in volumes purchased over the last 12 weeks (-0.5%). Bacon rasher volumes declined -6.6% despite a -1.7% decrease in average price. In contrast, sausages (+2.0%), and sliced cooked meats (+1.5%) saw volume increases driven primarily by an increase in frequency of purchase.
Total added value products saw a 10.9% increase in volumes this period. Marinades saw a 19.8% increase in volumes purchased, due to increases in frequency of purchase and an increase in shopper numbers. Ready to cook saw a 7.5% increase, driven by increases in frequency of purchase and volumes purchased per trip, while sous vide (+2.9%) saw increases in volume purchased per shopping trip as well as an increase in shopper numbers.
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