AHDB: Red meat retail performance - 18 May 2025
Total primary beef volumes decreased by 2.5% this period. Mince saw a 1.8% decrease in volumes purchased (-607 tonnes), due to a decrease in shoppers and volume purchased per trip. Diced beef saw volume decreases this period (-4.2%) due to a decrease in buyers and a decrease in frequency of purchase. Steak also saw a 4.0% decrease in volumes due to declines in volumes purchased per trip and number of buyers. Beef roasting volumes saw a moderate increase (+0.4%). While there is a decrease in frequency of purchase, this was offset by an increase in volume purchased per trip, likely influenced by Easter falling within this period.
Processed beef saw a 1.2% increase in volumes purchased year-on-year. Burgers and grills saw a moderate 0.1% increase in volumes purchased, likely constrained by a 12.0% rise in average price per volume. Sliced cooked meats saw volume increases this period (+4.4%) due to increases in frequency of purchase, volume purchased per buyer and shopper numbers, while beef sausages saw a 6.8% decrease due to declines in volumes purchased per buyer and new shoppers.
Total added-value products all saw an 8.4% decrease in volumes purchased this period, driven by the performances of marinades, sous vide and ready to cook beef. Marinades saw a 5.1% volume decrease due to decreases in frequency of purchase and shopper numbers. Sous vide saw a 11.1% volume decrease due to declines in frequency of purchase and shopper numbers, and ready to cook beef volumes declined 2.6% year-on-year decrease due to a decrease in shoppers.
Lamb retail performance
Lamb saw a 4.1% decrease in spend in the 12 w/e 18 May 2025 period. This is due to an 8.8% decrease in volumes purchased, driven by a 5.1% increase in average prices paid (Kantar, 12 w/e 18 May 2025).
Primary lamb saw a 11.4% decrease in volumes purchased this period. A 6.3% increase in average price per volume during this 12-week period will have likely influenced the decrease in frequency of purchase and shoppers, which drove the decline in primary lamb. Although Easter fell within this 12-week period, lamb roasting saw a 9.1% volume decrease, driven by a decline in shopper numbers and frequency of purchase, likely influenced by a 4.6% increase in average price per volume.
However, diced saw volume growth in this period (+8.1%) due to an increase in volumes purchased per buyer. However, these increases were not enough to offset declines by other primary cuts.
Processed lamb saw a 4.5 increase in volumes purchased in the 12 w/e 18 May 2025, with burgers and grills (+6.5%) driving this performance. Both products saw increases in volumes purchased per buyer, likely influenced by the recent shift to warmer weather.
For added-value products, there was a 4.4% decrease in volumes purchased, due to sous vide (-3.6%) and marinades (-4.1%) performance. The decrease in both products were predominantly driven by a decrease in shoppers.
Pig meat retail performance
Pig meat saw a 0.9% increase in volumes purchased, equivalent to 1,984 tonnes more than the same period last year (Kantar, 12 w/e 18 May 2025). Average price per volume increased by 1.5%, contributing to a 2.4% year-on-year increase in spend on pig meat.
Primary cuts saw volumes purchased decrease 3.6% this period. Despite this, chop (+5.8%), fillet (+2.4%) and mince (+2.5%) all saw year-on-year volume increases. Chop and fillet saw volume increases due to increases in frequency of purchase, whereas increases in mince volumes were driven by increases in frequency of purchase and volumes purchased per trip.
Total roasting saw an 8.8% decrease in volumes purchased, driven by performances across all roasting cuts. Leg roasting saw the biggest decline in volume (-25.4%) due to decreases in volumes purchased per buyer, volumes purchased per trip and shopper numbers. Loin roasting (-5.2%) and shoulder roasting (-4.2%) both saw decreases in volumes due to decreases in buyers and frequency of purchase.
Processed pig meat saw a moderate volume increase of 0.5%, with a 0.3% increase in spend this period, driven by the performances of total gammon and sausages. Total gammon (+8.9%) saw an increase in frequency of purchase and volume purchased per trip, which was likely driven by a decrease in average price per volume, while sausages saw a 1.5% increase in volumes driven by increases in frequency of purchase.
Added value also saw overall volume purchased increase (+14.9%), driven by the performances of marinades, sous vide and ready to cook pig meat. Marinades (+28.4%) saw an increase in buyers and frequency of purchases, likely driven by a decrease in average price per volume. Sous vide (+6.3%) saw an increase in volume purchased per trip and shopper numbers. Ready to cook pig meat saw a 13.0% increase in volumes due to higher buyer numbers, volume purchased per trip and frequency of purchase, despite an 8.1% increase in average price per volume.
Spaghetti bolognese, lasagna, ground beef and burgers. Many of Danes' favorite dishes contain bee...
"We began the Ambassador program to help implement educational and promotional activities in Chil...
Between January and March 2025, the European Union further expanded its pork exports to third cou...
