Over the three months to October 5, UK retail beef spending increased by 9,5%, driven by an average price increase of 18%, despite a 7,2% drop in volumes purchased (to approximately 9.149 tonnes). Major cuts of beef saw a 10% decrease, with minced beef leading the decline (-8,5% year-on-year, or -2.774 tonnes). Processed beef products also suffered, with overall volumes falling by 11,5%, with burgers and barbecues down 12%. Bucking the trend, “added value” cuts such as sous vide saw volumes increase (+5,9%) thanks to lower prices and increased promotional activity.
For lamb, the picture is even more challenging: purchased volumes decreased by 16,7% (-2.990 tons) and spending dropped by 13%, while the average price increased by 4,4%. Lamb prime cuts plummeted by 24,3%, but steaks reversed the trend, up 25,1% thanks to a greater number of buyers and higher average quantities. Processed lamb products performed slightly better (1,9% in total volumes), although burgers and grilled meats still recorded a 0,8% decline. Added value lamb products were down 5%.
For pork, however, the balance is positive: spending increased by 3,3%, supported by a +2,6% in purchased volumes (+5.243 tonnes) and a slight increase in prices (+0,7%).
Pork cuts are showing strong growth: ground beef +35,1%, ribs +38,2%, fillets +11,9%, steaks +14,7%. Processed products are also showing an increase (1,8% in volume), with sausages up 4,3%, sliced cured meats +1,4%, and burgers & grilled meats +9,7%. Added value pork products are up 10% in volume, with ready-to-cook products up 26,1%.
Rising prices have penalized beef and lamb, prompting consumers to reduce purchase quantities or frequency, while pork is benefiting from more favorable trends thanks to a more dynamic mix of cuts and value-added products. According to AHDB, it will be crucial to monitor the impact of inflation on demand and focus on premium segments and innovative formats to limit volume losses.
