Mince, marinades and sous vide redraw the red-meat shopping basket

UK retail data for the 12 weeks to 6 September show a change in demand by format and use occasion rather than a uniform retreat from red meat. Total volume declined 1.6% year on year. In beef, spend rose 1.9% because average prices increased 3%, while volume fell 1%. Mince posted the largest absolute decline, and roasting joints also lost substantial volume.

At the same time, beef steaks grew 7.7% in volume. Processed beef rose 7.2%, led by burgers and grilling products, while marinades increased 6.8%. The pattern suggests that eating occasion, promotion and ease of preparation may matter more than the broad category. It does not in itself prove a lasting preference: the analysis links part of the movement to a warm summer and greater promotional sales.

In pork, the divergence is even clearer. Total volume fell 1.4%, but pork mince grew 24.8% after its average price dropped 4.2%. Belly also expanded, while bacon, sausages and steaks declined. Added-value products gained 6.1%, with sous vide up 17.2% and marinades up 3.7%.