UK unprocessed Poultry and Red Meat market report
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Providing the most comprehensive and up-to-date information and analysis of the Unprocessed Poultry and Red Meat market, and the behaviours, preferences and habits of the consumer.
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What are the key challenges facing the industry? Who is the consumer and what do they want? Where are the opportunities, where are the risks and what lies ahead?
Covered in this report
This Report examines UK retail sales of unprocessed poultry and red meat as well as retail sales of game.
Unprocessed poultry and red meat is defined as comprising retail sales of chilled and frozen cuts of chicken, turkey, duck and goose in whole bird or portion format, and chilled and frozen cuts of beef, pork and lamb (including mutton) such as roasts, steaks and chops.
The market size also includes minced, diced and stewing meats, as well as offal products such as liver, and meat which has been marinated or glazed with a sauce.
The market size for game includes unprocessed and processed pheasant, venison, guinea fowl, grouse, partridge, wood pigeon, wild duck, wild boar, rabbit and hare.
Processed poultry and red meat, including bacon, burgers, sausages, breaded, battered and formed products and cooked sliced or cured meat, as well as canned meats to be served hot and cold, are excluded from this Report.
What you need to know
Estimated at £6.8 billion in 2018, the unprocessed red meat, poultry and overall game retail market grew by a modest 1.2% over 2017-18, with inflation set to drive the market going forward, expected to reach £7.6 billion by 2023.
The price-driven nature of the market is indicated by 45% of buyers citing low price as a factor influencing choice. That 64% of meat eaters/buyers would cut back amid rising prices signals a warning to the market, with the pressure on retailers to keep this basket staple affordable, given it is such as regular purchase, eaten by 93%.
However, there are opportunities to encourage trading up, with 42% of meat eaters/buyers buying premium cuts for the weekend. Tapping into this treat aspect could also serve to appeal to consumers who are otherwise avoiding meat because of health concerns, granting permission to consumers to buy into the category
Expert analysis from a specialist in the field
Written by Amy Price, a leading analyst in the Food & Drink sector, her extensive knowledge delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.
Openness to recipe suggestions probably offers the simplest way to encourage consumers to experiment with different types of meat to widen their repertoire. This would also tap into their love of cooking and willingness to try something new. Recipe suggestions could also help to drive awareness of cheaper cuts, breaking down potential barriers due to unfamiliarity.
Senior Food & Drink Analyst
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