UK red meat market sees mixed retail trends

UK – Retail spend on red meat in the UK rose by 10.0% over the past 12 weeks, largely due to an 18.8% increase in average prices, while overall volumes fell by 7.4% (9,670 tonnes), according to Worldpanel by Numerator UK.

Primary beef sales dropped by 11.4% during the period, with all main cuts recording declines and mince falling the most by 3,671 tonnes or 10.7% year-on-year, demonstrating fewer shoppers and lower quantities purchased per trip as average prices jumped 37.1%.

Stewing beef experienced the smallest decline in primary cuts, down 48 tonnes or 2.8% year-on-year, mainly due to fewer shoppers entering the category.

Processed beef purchases decreased by 8.2% in volume, driven by burgers and grills, which were down 778 tonnes or 6.2% compared with the previous year.

Added-value beef showed a slight volume reduction of 1.2%, although sous vide products grew by 213 tonnes (7.6%) and ready-to-cook products increased by 33 tonnes (8.4%) as shopper numbers and frequency of purchase rose, and sous vide benefited from relatively lower price growth and increased promotions.

Lamb retail volumes declined by 9.4% (-1,704 tonnes), with total spend dropping 6.2% year-on-year and average prices rising 3.5%, according to the same data.

Primary lamb cuts fell 13.4% in volume over the period, while lamb steaks were an exception, rising 29.2% due to more shoppers buying larger quantities.

Processed lamb gained 19.0% in volume, with burgers and grills up 148 tonnes or 17%, reflecting increased shopper numbers and higher purchase volumes per trip.

Added-value lamb fell 5.1% overall, with marinades down 8.5% and sous vide products decreasing 4.6% despite higher quantities bought per shopping trip.

Pig meat retail spend rose by 3.8%, supported by a 2.4% increase in volumes (4,861 tonnes) and a 1.4% rise in average prices, indicating a stronger overall performance compared with red and lamb categories.

Primary pig meat volumes increased 5.1%, led by rises in belly (+1.3%), fillet (+10.6%), mince (+36.6%), ribs (+19.8%), roasting (+1.1%) and steak (+6.4%), as shopper numbers and per-trip volumes expanded across several cuts.

Processed pig meat volumes were up 2.1%, with sausages (+4.7%), sliced cooked meats (+0.9%), gammon (+1.4%) and burgers and grills (+5.7%) offsetting declines elsewhere, while frequency of purchase and shopper numbers contributed to growth.

Added-value pig meat products grew 11.2% in volume, driven by sous vide (+16.0%), ready-to-cook (+8.0%) and marinades (+5.7%), reflecting increases in shopper numbers and higher purchase volumes per trip across all formats.

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