Reports


Here you will find all the category and industry reports that have been published by AHDB Beef & Lamb in recent years. These authoritative reports not only provide the beef and lamb supply chain with credible and unbiased information, they also outline trends and opportunities and offer advice on how businesses can maximise sales of beef and lamb.

 


Category & Industry Reports

Barbecue Remains Key to Retailers’ Summer Ranges (2017)
Barbecue Remains Key to Retailers’ Summer Ranges (2017)
A special report on the barbecue meat products, including burgers, kebabs/added value products, sous vide products and added value chicken, on sale across the major supermarkets during summer 2017.
The Value of Instore Communication (2016)
The Value of Instore Communication (2016)
A special Cutting Edge Report on the value of consumer messaging instore and at the point of purchase.
Consumers Love Steak… (2016)
Consumers Love Steak… (2016)
A category report which takes a look at the steak market. The report looks at consumer research and outlines their attitudes to the beef steak products currently on offer in the UK's supermarkets.
Serve-Over Counter Leaflet (2015)
Serve-Over Counter Leaflet (2015)
Designed to help retailers make more money from serve-over counters this report showcases best-practice from around the world. The report features tips and advice on improving meat display cabinets and increasing sales.
Summer Eating – Consumer Trends (2015)
Summer Eating – Consumer Trends (2015)
A detailed report on the changing summer eating trends of UK consumers, looking in particular at the barbecue, premium burger, steak and rib sectors and how retailers can improve and optimise their lamb and beef ranges.
Don’t Be Thick About Thin Cuts (2015)
Don’t Be Thick About Thin Cuts (2015)
A report highlighting the potential of thin cut steaks and aiming to drive incremental sales in the beef category. The report outlines the findings of in-depth consumer research and product analysis undertaken by AHDB Beef & Lamb. The detailed consumer research cites poor merchandising, inconsistent positioning in-store, lack of variety, confusing use of descriptive names and poor eating experience as barriers to purchase of thin cut steaks.
Lamb – It’s All About The Taste (2015)
Lamb – It’s All About The Taste (2015)
A Cutting Edge report summarising the key findings from the Lamb, It's the Taste - Naturally report.
Lamb, It’s the Taste – Naturally (2015)
Lamb, It’s the Taste – Naturally (2015)
This report was produced to help businesses develop a better understanding of how the lamb category is currently perceived by consumers and to identify the barriers to purchase and consumption. The report provides retailers with an insight into what motivates lamb consumers and demonstrates that innovation – spearheaded by new cuts which are merchandised to maximise lamb’s natural appeal and communicate its positive benefits – is crucial to driving growth back into the category.
New Profit Opportunities for Convenience Stores (2015)
New Profit Opportunities for Convenience Stores (2015)
Developed to help retailers optimise their beef and lamb ranges within their convenience stores. The report features tips and advice on developing a bespoke lamb and beef product range that will appeal to convenience shoppers.
Quarterly Beef & Lamb Consumer Category Report (August 2015)
Quarterly Beef & Lamb Consumer Category Report (August 2015)
A regular update on the beef and lamb categories, this report includes general updates from the retail sector, the latest volume and value sales data, consumer trends and retailer analysis.
Casserole Revival (2014)
Casserole Revival (2014)
Entitled Casserole Revival, The Casserole Revival report brings together extensive product analysis and consumer research intended to rejuvenate the casserole and braising market. The report reveals that improved consistency has the potential to drive significant category growth.
Casserole Revival Addendum – Cooking Times (2014)
Casserole Revival Addendum – Cooking Times (2014)
In our addendum to the Casserole Revival report, Casserole Cooking Times, we outline the latest research and testing we have carried out in relation to cooking times for different muscle groups. The aim of this concluding phase of the project is to provide definitive cooking times and instructions on-pack that are relevant directly to the casserole cuts in the pack.
Mini Roasts Key to Unlocking the Roasting Category (2014)
Mini Roasts Key to Unlocking the Roasting Category (2014)
A short report highlighting the potential for stocking beef and lamb mini roasting joints.
Summer Eating – Consumer Trends (2014)
Summer Eating – Consumer Trends (2014)
This report looks at the beef and lamb products on sale in the major supermarkets during the summer.
How to Win in Beef Roasting Joints (2013)
How to Win in Beef Roasting Joints (2013)
A Cutting Edge report showcasing a new, more profitable approach to beef roasting joints. AHDB Beef & Lamb has developed an alternative way of cutting the topside primal, which not only offers consumers greater value for their money, improved consistency and better eating quality, but also generates greater profitability in the supply chain. The report outlines this thinking.
Innovative New Cuts Help Return Lamb to Growth (2013)
Innovative New Cuts Help Return Lamb to Growth (2013)
A special report looking at the product development and promotional work carried out by AHDB Beef & Lamb to help drive the lamb category back into growth.
Premium Burger Range Spot On for Consumers (2013)
Premium Burger Range Spot On for Consumers (2013)
A Cutting Edge report on the premium burger market, with a specific focus on how retailers can benefit from the new range of cut-specific burgers developed by AHDB Beef & Lamb.
The Shopping Decision Process for Meat (2012)
The Shopping Decision Process for Meat (2012)
The report, The Shopping Decision Process for Meat, provides a valuable overview of purchasing behaviour in supermarkets for fresh meat, one of the food sector’s most valuable categories. It explores the influences that prompt shoppers to choose one particular meat cut in preference to another.
New Cuts – Lamb (2011)
New Cuts – Lamb (2011)
A report showcasing a whole carcase solution for lamb. The report highlights alternative cutting techniques that make more effective use of the whole lamb carcase can produce a wider range of cuts that offer both improved retail margins and greater appeal to consumers.
Maintaining Quality: Improving Value in Foodservice Sector (2010)
Maintaining Quality: Improving Value in Foodservice Sector (2010)
A foodservice category report featuring the following: beef and lamb supply situation, beef and lamb market update, the foodservice market, findings from the US, consumer research and an overview of AHDB's work in the sector.
New Cuts – Steak (2010)
New Cuts – Steak (2010)
This report, focusing on new beef cuts such as bistro steak, prime rump steak, flat iron steak, centre cut steak and picanha steak, reveals how to add millions of pounds to the value of the steak market.
Dynamics of Change (2009)
Dynamics of Change (2009)
An in-depth report, which analyses the supply and demand trends in the beef and lamb category in England. It's aim is to aid understanding of the major drivers of change and to identify the opportunities that lie behind the resulting challenges.

Focus on Foodservice Reports

Focus on Foodservice Report - Autumn/Winter 2016
Focus on Foodservice Report - Autumn/Winter 2016
Our special report for the foodservice industry, Focus on Foodservice, looks at the trends and developments impacting on the sector and provides chefs, catering managers and catering butchers with the knowledge to help them capitalise on those opportunities. The 2016 edition includes a detailed update on what’s performing in the foodservice sector, advice on how to differentiate your menu, a feature on premium burgers, plus it showcases the latest steak cuts taking the out of home market by storm.
Focus on Foodservice Report - Autumn/Winter 2015
Focus on Foodservice Report - Autumn/Winter 2015
Our special report for the foodservice industry, Focus on Foodservice, looks at the trends and developments impacting on the sector and provides chefs, catering managers and catering butchers how to capitalise on those opportunities. The 2015 edition looks at what's trending in the UK, premium burgers, provenance, lamb and thin cut steaks.
Focus on Foodservice Report - Autumn/Winter 2014
Focus on Foodservice Report - Autumn/Winter 2014
Our special report for the foodservice industry, Focus on Foodservice, looks at the trends and developments impacting on the sector and provides chefs, catering managers and catering butchers how to capitalise on those opportunities. The 2014 edition provides a detailed market update, a summary of consumer research, the rise of the smokehouse, the street food phenomenon and the Quality Standard Mark Scheme.
Focus on Foodservice Report - Autumn/Winter 2013
Focus on Foodservice Report - Autumn/Winter 2013
Our special report for the foodservice industry, Focus on Foodservice, looks at the trends and developments impacting on the sector and provides chefs, catering managers and catering butchers how to capitalise on those opportunities. The 2013 edition includes a market update, a brief on beef, an analysis of ethnic flavours, the latest on lamb and update on the burger market.

Market Reports

Cattle and Sheep Market Update
Cattle and Sheep Market Update
A monthly round-up of the cattle and sheep markets. The report includes pricing information, consumer research and stories which are of interest to the beef and lamb supply chains.
Cattle and Sheep Weekly
Cattle and Sheep Weekly
A weekly update on cattle and sheep auction prices.