Balancing value and indulgence: The future of red meat and dairy on menus

With tighter household budgets, consumers continue to reshape the out-of-home market. Our new research has explored new dining-out trends and how red meat and dairy are evolving to meet changing consumer expectations.

With 57% of consumers whose finances have worsened over recent months planning to cut back on eating out and overall foodservice spend slightly down,¹ diners are becoming more selective, seeking meals that feel worth the cost.

Operators are responding with menus that balance value, indulgence and perceived quality. So, what meals are still enticing consumers to open up their wallets?

Dairy remains a key driver of value on menus, now featuring in around a third of menu items and growing in recent years. Across all channels, it continues to command a price premium, with dishes priced at 1.2 times non-dairy items on average.²

This is largely led by cheese, which continues to expand its presence thanks to its versatility, flavour and ability to enhance satisfaction. While American cheese is gaining traction in burgers, Cheddar remains the staple, valued for its familiarity, comfort cues and cost advantage over more specialised cheeses.

In red meat, the picture is more nuanced. While overall menu share has declined slightly and volumes have come under pressure, red meat continues to play an important role in driving spend, with beef and lamb dishes commanding higher average prices and acting as key quality cues on menus.

Operators are having to adapt their approach across proteins. Pork is gaining momentum as a value-led option, as the only protein to have significantly grown its menu share over the past five years, and lamb is being used to deliver premium comfort and global flavours.

Beef’s role on menus is changing. There’s growth in Asian (+5.9%) and Indian (+4.0%) cuisines for beef, as these dishes typically use less meat per serving than traditional centre-of-plate options like steaks (-10.3%), ribs (-9.3%) and mixed grills (-25.1%).³

Menu language is also evolving, with texture-led descriptors, such as crispy and smoked, helping to elevate appeal, while provenance and storytelling are used to build trust and signal quality to increasingly mindful consumers.

Across both dairy and red meat, a common trend is the shift towards more considered eating habits.

Diners are placing greater emphasis on ingredients, health cues and balance, with demand growing for high-protein options, smaller portions and dishes that feel both satisfying and functional.

Charlotte Forkes-Rees, Retail and Consumer Insight Analyst at AHDB, said:

"Despite ongoing pressure on consumer spending, people still want to eat out, but they are more discerning about the choices they make. Meals need to deliver on value, quality and overall experience.

"Across both red meat and dairy categories, aligning with changing consumer priorities around health, balance and perceived value will be key to staying relevant in a competitive market."

¹ (AHDB/YouGov, February 2026)

² (Lumina Intelligence, Menu Tracker 2026)

³ (AHDB estimated volumes based on Worldpanel by Numerator UK OOH data, 52 w/e 22 March 2026)