Beef sales have fallen sharply across the UK as price hikes continue to squeeze shoppers’ budgets, according to new data from the Office for National Statistics (ONS) and Worldpanel by Numerator UK.
Beef and veal inflation reached 24.9% in August, pushing retail prices 15% higher year-on-year – the steepest rise in two years. The result was a 7.5% decline in volume sales, equal to 9460 tonnes lost over the 12 weeks to August 10, 2025.
Adding to pressure, the share of beef sold on promotion dropped 5.6% year-on-year, reducing consumers’ ability to manage costs. Many are turning to discount retailers, where the volume decline was milder at 5.4%, according to the joint AHDB/QMS report.
Frozen beef – typically cheaper than chilled – has seen a slight 0.1% rise in volume, with frozen burgers up 8.8%. By contrast, chilled burgers fell 12.9%, with average prices sitting at £9.49 per kg compared with £7.59 per kg for frozen.
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Beef mince, long a household staple, has also been hit. Prices rose 26.3%, cutting volumes by 6.5% as shoppers switched to cheaper proteins – most notably chicken and pork mince.
Beef steak saw one of the sharpest falls, with volumes down 12.8% after a 23% jump in average price to £21.49 per kg.
In the 12 weeks to October 5, 2025, total spend on beef increased 9.5%, driven by an 18% rise in average price despite a 7.2% drop in volumes. Primary beef cuts were down 10%, with mince leading the fall (-8.5%), while diced beef saw the smallest decline (-2.4%).
Processed beef also dropped 11.5%, led by burgers and grills (-12%). Added-value products dipped 4.4%, though sous vide beef bucked the trend, up 5.9% (147 tonnes). Analysts suggest its smaller price rise and stronger promotions positioned it as a better-value option.
Industry analysts warn that with price inflation persisting, further erosion of demand is likely unless the market stabilises.
Lamb faced the toughest quarter, with volumes down 16.7% and spend down 13% year-on-year. Average prices rose 4.4%, but most cuts declined – apart from lamb steaks, which surged 25.1%.
Pig meat, however, offered a rare bright spot. Overall spend rose 3.3%, driven by a 2.6% volume increase and 0.7% rise in average price. Primary pig meat was up 7.4%, with strong gains for mince (+35.1%), ribs (+38.2%), and steak (+14.7%).
Added-value pig products climbed 10%, with ready-to-cook lines up 26.1% and sous vide up 11.5%, boosted by more frequent purchases and rising shopper numbers. With beef prices continuing to rise and shoppers trading down to cheaper proteins, the challenge for producers and retailers is clear: how to retain consumer loyalty amid record price pressure. The coming months will test whether the market can balance profitability with affordability.
Iain Macdonald, economist at Quality Meat Scotland (QMS) said: “Overall demand for beef remains strong, with households continuing to invest more in high-quality meat. While rising prices have led to a shift in the mix of cuts purchased, Scottish consumers are still prioritising beef in their weekly shop, spending 17% more money on it than last year, in the 12 weeks to early October. “This demonstrates the enduring appeal and value of beef, even as shoppers balance budgets in a challenging economic climate. Encouragingly, younger consumers are showing a growing interest in quality and provenance, with 61% of 18–24-year-olds in Scotland planning to visit a butcher in the next year, highlighting red meat’s continuing relevance for the next generation of shoppers.”
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