MEAT MARKET REPORT Summer 2026 WELCOME This Market Report combines the knowledge of our buyers and sales teams, alongside AHDB market intelligence, to provide you with a practical and informed view of the meat market. As specialist partners, our focus is on helping customers plan confidently, innovate menus, and protect margins in changing market conditions, supporting your menu development and innovation. As we approach the good old, unpredictable British summertime, we look forward to a strong summer 2026 trade across the UK, aided by hopefully some sunshine and longer, lighter days. Campbell Brothers delivered a strong winter and spring performance, welcoming new customers across early 2026 while continuing to support long-standing partners. Although overall footfall across the industry remains broadly in line with 2025, we are seeing encouraging pockets of growth. Supply across all proteins remains tight, but our early- year carcase forecasts have largely aligned with current availability and pricing. Long-term relationships with farmers and supply chain partners continue to provide resilience, enabling us, where possible, to absorb supplier cost increases and limit inflationary pressure for customers. That said, however, we should all remain conscious that global dynamics continue to shape the market. Elevated fuel, fertiliser, labour, and packaging costs remain a factor, alongside ongoing challenges such as avian influenza. British and Irish beef markets remain at historically high levels due to constrained UK supply and reduced import volumes, while lamb demand is expected to strengthen as new-season supply progresses later into summer. Pork remains relatively stable year on year, though rising production costs are likely to influence pricing as the season unfolds. Customer behaviour also continues to evolve. While operators may be trading on reduced days or streamlined menus, consumers are prioritising quality and experience, presenting opportunities for well-considered menu development and value-led protein choices. NEW BLENDED MEAT PRODUCTS With beef markets remaining challenging, we are supporting customers with smarter menu solutions. Our new blended mince and burgers have been developed using our prime beef, blended with enhanced with faba bean and pea protein, and is entirely free from the 14 main allergens. These allergen-free products offer a more sustainable option, support nutritional objectives, and deliver meaningful cost benefits without sacrificing quality. These products deliver in excess of 30% CO2 saving compared to 100% beef products. Customers lucky enough to attend our exclusive ‘In the Kitchen with Marco Pierre White’ event in February tasted the product firsthand, cooked by Marco himself. Speak to your local sales manager for tailored advice and more information on our blended protein ranges. As trusted specialists in fresh meat, we remain committed to working in partnership with our customers - sharing insight, product innovation, and commercial guidance to support profitable trading without compromising quality or service. We have a team of experts on hand to help - please reach out. Thank you! Neil McCole, Director of Sales, Campbell Brothers ‘In the Kitchen with Marco Pierre’ event campbellbrothers.co.uk
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