Red meat retail performance – 20 April 2025

Beef retail performance

Spend on beef products increased by 5.7% year-on-year, due to a combination of a 0.3% decrease in volumes purchased as well as a 6.1% increase in average prices paid (Kantar, 12 w/e 20 April 2025).

Total primary beef volumes saw a 1.0% increase this period. Mince saw a 0.6% increase in volumes purchased (+213 tonnes), due to an increase in frequency of purchase. Diced beef saw volume growth this period (+5.0%) due to an increase in buyers, as well as an increase in frequency of purchase and volumes purchased per buyer. Easter fell within this 12-week period and roasting beef joints saw a healthy increase in volumes (+5.3%), driven by a decrease in average price per volume and an increase in volumes purchased per buyer.

Processed beef saw a 1.2% increase in volumes purchased year-on-year. Burgers and grills saw a 0.6% increase in volumes purchased due to an increase in buyers, despite a rise in average price per volume. Beef sausages and sliced cooked meats also saw volume growth of +3.1% and +2.2%, respectively.

Total added-value products all saw a 2.3% decrease in volumes purchased this period, driven by sous vide (-9.3%) and ready-to-cook beef (-4.5%) performance. The decrease in sous vide was driven by a decrease in frequency of purchase and new buyers, while ready-to-cook beef saw a decrease in shopper numbers.

See the full data and these insights visualised on our GB household beef purchases retail dashboard. 

Lamb retail performance

Lamb saw a 3.4% decrease in spend in the 12 w/e 20 April 2025 period. This is due to a 7.9% decrease in volumes purchased, driven by a 4.8% increase in average prices paid (Kantar, 12 w/e 20 April 2025).

Primary lamb saw a 10.3% decrease in volumes purchased this period. Although Easter fell within this 12-week period, lamb roasting joints declined -10.5% year-on-year, driven by a decline in shopper numbers and frequency of purchase. A 7.3% increase in average price per volume across primary lamb may have contributed to primary lamb declines. 

However, diced saw volume growth in this period (26.2%) due to an increase in volumes purchased per buyer. Steak also saw volume growth (3.4%) predominantly due to an increase in shopper numbers. However, these increases were not enough to offset declines by other cuts.

Processed lamb saw a 4.0% decline in volumes purchased in the 12 w/e 20 April 2025, with burgers and grills driving the decline (-2.5%) due to decreased shopper numbers.

For added-value products, there was a 7.6% decline in volumes purchased, due to sous vide (-8.1%) and marinades (-7.9) performance. The decrease in both products were predominantly driven by a decrease in shopper numbers.

See the full data and these insights visualised on our GB household lamb purchases retail dashboard. 

Pig meat retail performance

Pig meat saw a 0.8% increase in volumes purchased, equivalent to 1,577 tonnes more than the same period last year (Kantar, 12 w/e 20 April 2025). While average price per volume decreased by 0.9%, spend on pig meat increased by 1.6% year-on-year.

Primary cuts saw volumes purchased increase 0.8% this period. Despite this, belly, diced, and ribs all saw year-on-year volume decreases. Belly saw a 5.2% decrease in volumes purchased due to decreases in volumes purchased per buyer and frequency of purchase. Diced saw a 18.9% volume decrease due to decreases in shopper numbers, and a decrease in frequency of purchase. Ribs saw a 3.5% decrease in volumes, driven by a decrease in frequency of purchase and volumes purchased per buyer.

Total roasting saw a 1.9% increase in volumes purchased, due to leg roasting (+2.5%) and loin roasting (+1.6%) performances. Leg roasting saw an increase in frequency of purchase drive performance, while loin roasting saw an increase in volumes purchased per trip.

Processed pig meat saw a moderate volume decline of 0.1%, with a 0.3% decrease in spend this period. Despite this, total gammon and sausages both saw volume growth, with total gammon (+6.5%) driven by increases in volumes purchased per buyer, while sausages (+2.3%) were driven by increases in frequency of purchase.

Added value also saw overall volume purchased increase (+6.6%). This was due to the performances of marinades (+27.4%) and sous vide (+2.8%). Marinades saw an increase in shopper numbers, predominantly driven by an increase in promotional activity. Sous vide also saw increased shopper numbers.

See the full data and these insights visualised on our GB household pork purchases retail dashboard. 

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