UK

AHDB: Red meat retail performance

Over the past 12 weeks, average prices for total beef products in UK increased +10.4% year-on-year, resulting in a volume decline of -3.6% (-4,747 tonnes) and a spend increase of +6.3% (Kantar, 12 w/e 15 June 2025).

Posted on Jul 14 ,00:25

AHDB: Red meat retail performance

Primary beef volumes saw a 4.5% decrease this period. Mince and steak volumes are both in decline (-4.5% and -9.8%), driven by steep increases in average prices (+18.9% and +20.5%).

Despite this, not all primary cuts were in decline. Beef roasting continued to benefit from its Easter performance and saw volume increases of 6.9% (516 tonnes), driven by a combination increases in volumes purchased per trip and shopper numbers. This was likely encouraged by a decrease in average price paid. However, this was not enough to offset declines seen by other primary cuts.

Total processed beef saw a 1.1% decline in volume purchased year-on-year, with sausages and burgers and grills driving this decline. In contrast, sliced cooked meats saw a 4.6% volume increase, driven by increases in frequency of purchase and volumes purchased per trip.

Total added-value products also saw volume decrease 8.8% this period, despite seeing an increase in volumes purchased per shopping trip. Marinades (-3.8%), sous vide (-12.8%) and ready-to-cook (-0.5%) beef products all saw declines.

Lamb retail performance

Lamb retail products saw a 4.1% increase in spend, driven by a 4.7% increase in average prices paid, as actual volumes purchased declined by 0.6% year-on-year (Kantar, 12 w/e 15 June 2025).

Total primary lamb cuts saw a 2.9% volume increase in the 12-week period, primarily driven by lamb roasting joint performance. This saw a 12.8% increase in volumes, due to an increase in volumes purchased per trip and an increase in shopper numbers. Lamb steaks also saw slight growth (+0.3%), driven by an increase in product buyers.

Processed lamb volumes saw a 3.4% increase this period. Burgers and grills drove this performance and saw a 3.9% 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 8.8% decrease in volumes. Both marinades (-17.3%) and sous vide (-5.1%) saw volume declines led by a decrease in shopper numbers. However, those shoppers who remained purchased more frequently and in greater volumes per shopping trip, likely encouraged by decreases in average prices paid for both products.

Pig meat retail performance

Pig meat products saw a 2.4% increase in spend this period, driven by a 0.8% increase (1,597 tonnes) in volumes purchased and a 1.6% increase in average prices paid (Kantar, 12 w/e 15 June 2025).

Primary pig meat saw volume declines this period (-2.6%). However, volume increases were seen for chops (+2.2%), fillet (+1.2%), mince (+3.0%) and ribs (+24.5%). These cuts all benefitted from an increase in frequency of purchase. Mince and ribs also saw an increase in shopper numbers, and chops saw an increase in volumes purchased per shopping trip. However, these increases were not enough to offset the declines seen in other primary cuts, most notably roasting joints (-773 tonnes).

Processed pig meat saw a slight decrease in volumes purchased over the last 12 weeks (-0.2%). However, total gammon (+8.0%), sausages (+0.9%), and sliced cooked meats (+0.1%) saw volume increases, which offset much of the decline seen by other processed cuts. The strong growth of total gammon was driven by increases in volumes purchased per buyer as well as a slight increase in shopper numbers, likely due to a decrease in average prices paid. The growth in sausages was driven primarily by an increase in shopper numbers, while sliced cooked meats was driven by increased frequency of purchase.

Total added value products saw a 9.7% increase in volumes this period, offsetting the declines in other pigmeat categories and being a key driver of overall pigmeat performance. Marinades saw a 16.6% increase in volumes purchased, due to increases in frequency of purchase and an increase in shopper numbers. Ready to cook saw a 11.1% increase, driven by increases in volumes purchased per buyer and number of buyers, while sous vide (+3.6%) saw increases in volume purchased per shopping trip as well as an increase in shopper numbers. 

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