Prices: Deadweight pig prices in Ireland are on an upward trajectory in response to relatively tight supplies for slaughter.

Prices have increased steadily week on week from a low of 190c/kg in mid February 2024. The average price paid for grade E pig prices in Ireland for the w/e 17 September 8th was €2.25/kg excluding Vat. The current Irish price is the same as the corresponding week last year

Throughput

While throughput has improved in the last quarter demand continues to run ahead of supplies. Total throughput YTD is 2,237,287 which is marginally behind the corresponding period in 2023.

The latest available data from the CSO shows that Irish exports of primary pigmeat products were valued at €243 million, 2% higher than the corresponding period in 2023.

A recovery in pig supplies for processing and a slight improvement in carcase weights have contributed to a similar 2% increase in export volumes during H1.

Bord Bia

Quality Meat Scotland (QMS) has proudly launched its new marketing campaign, ‘When You Know, You Know’ developed with Edinburgh-based creative agency, Multiply.

It highlights to consumers that there is simply no match for the livestock born and reared in Scotland under the QMS whole of life, whole of supply chain quality assurance schemes.

Scotch Beef, Scotch Lamb, and Specially Selected Pork will take centre stage on television supported by outdoor, press, social media advertising and PR with messaging that is designed to educate consumers on the unique benefits of choosing quality assured red meat, taking them on a field to fork journey to fully understand the Scotch Difference.

Emma Heath, Director of Marketing at QMS, said: “The theme for the new campaign is to look behind the label and everything that Scotch stands for as this is ultimately at the heart of what we do and gives us a strong foundation to build on creatively over the coming years.

Our new campaign highlights that choosing Scotch Beef, Scotch Lamb, and Specially Selected Pork means opting for unmatched quality that comes from our world-class standards that were introduced around 30 years ago making them one of the first in the industry. We want to shine a spotlight on the tireless passion and expertise across the whole of the Scottish red meat supply chain.

“People want to feel confident in what they’re buying, and our campaign provides that peace of mind. Scotch Beef, Scotch Lamb, and Specially Selected Pork are more than labels— they represent trust, pride of provenance and perfection in taste. This campaign reinforces why there’s simply no substitute and where people have a choice, they understand the benefits of choosing Scotch.”

Graeme Clark, Creative Director at Multiply said: “It’s rare to get the chance to tell such an incredible and authentic story from start to finish. The experience of working on this campaign for Scotch Beef, Scotch Lamb and Specially Selected Pork has been nothing short of spectacular – the animals, people and environments we captured are stunning and so uniquely Scottish. The team at Multiply are immensely proud to have worked on this, and it stands out as a career highlight for me personally.”

QMS

QMS ‘Meat the Market’ Workshops for Farmers

The Story of Fray Bentos: From Beef Boom to Iconic Brand

Fray Bentos is a brand that has become synonymous with hearty pies and canned meats, but its story is rich in history, innovation, and international connections. Originating in South America, it has evolved into a household name in the UK and beyond.

The Birthplace: Fray Bentos, Uruguay

The story begins in the mid-19th century, in the small town of the same name on the banks of the Uruguay River. Fray Bentos, Uruguay.

In 1863, a German chemist named Justus von Liebig and his colleague George Christian Giebert founded the “Liebig Extract of Meat Company” in Fray Bentos. Their goal was to produce high-quality, concentrated beef extract to feed growing European populations.

At a time when food preservation was a major challenge, Liebig’s meat extract became an essential product, prized for its nutritional value and long shelf life. This would lay the foundation for the creation of the brand.

Fray Bentos and the Meat Industry Boom

The Liebig Extract of Meat Company quickly gained international recognition for its products. As European demand for preserved meat grew, Fray Bentos, Uruguay, became the heart of the meatpacking industry.

Thousands of cattle were processed daily, and Fray Bentos became known as “The Kitchen of the World.”

By the early 20th century, The company had expanded its offerings to include canned corned beef, an iconic product that would soon become a staple in homes and military rations during both World Wars. The brand’s reliable, nutritious, and long-lasting products made it a popular choice in the UK, cementing its place in British food culture.

During the 1960s, Fray Bentos diversified its product range further, introducing a line of canned pies. The Fray Bentos pie quickly became an iconic British convenience food.

These pies, known for their crisp, flaky pastry and hearty fillings, resonated with consumers who were looking for a quick, easy-to-prepare meal.

Over the decades, Fray Bentos pies became synonymous with British comfort food, gaining a loyal following across the country.

The popularity of Fray Bentos pies peaked in the 1970s and 1980s, during which time they were a staple in British households. The pies’ long shelf life, affordable price, and satisfying portions made them ideal for working-class families, cementing Fray Bentos as a go-to brand.

As consumer preferences shifted towards fresh and healthier foods in the late 20th century, Fray Bentos faced challenges in maintaining its position in the market. However, the brand’s ability to adapt and evolve allowed it to remain relevant.

Today, the company offers a variety of pie fillings, including vegetarian options, catering to a broader range of dietary preferences.

The brand has also modernised its packaging and marketing to appeal to younger generations, while maintaining its classic, nostalgic appeal for older consumers.

A Brand That Stands the Test of Time

Despite changes in the global food industry and evolving consumer preferences, Fray Bentos remains an enduring brand. Its products are still widely available in supermarkets across the UK, and its loyal customer base continues to grow.

For many, a Fray Bentos pie is more than just a meal – it’s a slice of nostalgia.

Why Venison Deserves a Spot on Your Table: A Delicious and Sustainable Choice

When it comes to choosing meats for your next meal, venison might not be the first option that comes to mind. However, it’s a meat that is becoming increasingly popular, and for good reason.
One of the most significant reasons people are turning to venison is because of its nutritional profile. Venison is much leaner than most other red meats, particularly beef.

For those who are conscious of their fat intake or are looking to maintain a healthier lifestyle, this makes venison an ideal option.

Venison is packed with protein, which is essential for muscle repair and growth. In fact, a serving of venison provides more protein per ounce than most other meats.
It is also a great source of essential vitamins and minerals, particularly B vitamins (B6 and B12), iron, phosphorus, zinc, and niacin, all of which support energy production and overall bodily function.

If you’re a fan of rich, gamey flavours, venison will not disappoint. The taste of venison is often described as more intense and earthier than beef, making it perfect for those who appreciate robust flavours.

Venison can be used in a variety of dishes, from slow-cooked stews to grilled steaks or even ground venison burgers. Its unique flavour pairs well with a wide range of herbs, spices, and sauces, allowing for creative culinary experimentation.
The seasonal nature of venison means it is often consumed during autumn and winter, when comfort foods and hearty meals are in high demand. Its rich taste makes it an excellent choice for festive dishes and special occasions.

Most venison is sourced from wild or free-range deer populations, particularly in the UK. This means that venison is not farmed in the traditional sense, reducing the environmental toll associated with factory farming. Deer are allowed to roam freely, grazing on natural vegetation without the need for deforestation or intensive agriculture.

By choosing venison, you’re often supporting local businesses and rural economies. In regions where deer hunting is carefully regulated, venison sales provide income for small-scale farmers, butchers, and artisanal food producers. This helps sustain local economies and preserves traditional hunting and food production methods.

You might associate omega-3 fatty acids with fish, but venison also contains a notable amount of these healthy fats, especially compared to other red meats. Omega-3s are essential for maintaining heart health, reducing inflammation, and supporting brain function.

Venison is an excellent choice for those following special diets, including Paleo, Keto, and gluten-free diets. Since venison is naturally lean and nutrient-dense, it aligns well with these eating plans that focus on whole, unprocessed foods. It is also a great option for people with food sensitivities or allergies, as it is less likely to be processed with additives or preservatives.

Venison deserves a spot on your table for its rich flavour, impressive nutritional profile, and ethical and sustainable sourcing. If you want to try something new and delicious, venison ticks all the boxes.

So next time you’re planning your weekly menu or preparing a special meal, consider adding venison to the list—you won’t regret it!

Delicious Venison Recipes

• Venison Wellington
• Roast venison loin with parsnip and shallot tart
• Venison casserole
• Venison sausage roll

https://meatex.co.uk/product-category/game/

Cattle market

The cattle market has been generally positive, with the exception of the Feeder Steer Indicator. Yardings eased by 818 to 61,603 head and year-to-date yardings are up by 27%.

The Feeder Steer Indicator eased by 7¢ to 364¢/kg liveweight (lwt), yardings eased slightly by 430 to 5,748 head. Prices eased in most states, notably in NSW where prices eased by 5¢. At Wagga, competition in the feeder steer market was subdued, though prices lifted at the end of the sale.

The Restocker Yearling Steer Indicator lifted by 5¢ to 374¢/kg lwt, following a lift in prices over the past two weeks. Overall NSW prices eased by 2¢, notably at Casino where prices eased by 87¢, with a larger number of plainer quality cattle. According to market reports, there are plenty of lightweight steers, heifers and calves as producers offload due to a shortage of water.

Sheep market

The sheep market has eased for all indicators except the Restocker Lamb Indicator. Total yardings lifted by 33,657 to 310,235 head, the highest since the end of July. Lamb yardings grew by 24,732 head while sheep yardings lifted by 8,925 head.

The Light Lamb Indicator eased by 26¢ to 654¢/kg carcase weight (cwt), and yardings lifted by 1,642 to 37,391 head. Prices eased in all states except Victoria, where prices lifted by 57¢. Overall, the quality of lambs has eased, resulting in a slight price reduction.

The Mutton Indicator eased by 37¢ to 314¢/kg cwt, with prices easing in NSW and Victoria. At Wagga, there was a high quality offering of good, heavy sheep, but buyers were more selective than usual, given yardings lifted by 2,500 head.

Slaughter              

Week ending 6 September 2024

Cattle slaughter eased by 4,454 to 136,536 head. Slaughter eased in most states, particularly in NSW and Tasmania where slaughter eased by 1,206 and 2,067 head, respectively. Year-to-date slaughter has lifted by 9% (10,914 head), indicating the steady processing capacity.

Combined sheep and lamb slaughter eased by 13,754 to 575,072 head. Slaughter is now 7% below the same time last year. Lamb slaughter eased by 604 to 407,469 head, which marks the fifth week that lamb slaughter is trending below 2023 figures. A handful of processors are still shut down at this time of year. As a result, NSW slaughter eased by 6,654 head while SA lamb slaughter lifted by 5,108 head. Sheep slaughter also eased by 13,150 to 167,603 head. NSW slaughter eased by 13,139 head, and Tasmania and Victoria both eased slightly at 2,170 and 2,922 head respectively.

Attribute content to Emily Tan, MLA Market Information Analyst

MLA

• Barnsley Chops with Big Chips and Crushed Peas
• Greek-Style Lamb Stacks with Mint Relish
• Autumn Lamb with Blackberries and Honey
• Garlic and Herb Butter Roast Lamb with Cider Gravy

Vion Food Group has successfully brokered a commercial agreement with Tönnies Group for the acquisition of the majority of Vion’s German beef operations.

This proposed transaction is a direct outcome of the German portfolio review initiated in January 2024 and signifies a strategic pivot towards focusing on the Benelux region. Subject to approval by the relevant competition authorities, alongside customary endorsements and closing conditions, the deal is anticipated to be finalised in 2025.

In the wake of a thorough review of its German portfolio, and following the divestments of the Landshut and Vilshofen facilities, Vion has further advanced its restructuring initiatives concerning its German assets, which encompass slaughtering, deboning, and by-products beef activities in southern Germany.

Under the terms of the proposed transaction, Tönnies Group is set to acquire Vion’s beef operations in Buchloe, Crailsheim (inclusive of pork activities), and Waldkraiburg. The acquisition also extends to the Hilden deboning facility, the hide processing plants of BestHides located in Memmingen and Eching-Weixerau, as well as the majority of Vion’s central support operations in Germany.

These South German beef operations are celebrated for their high-quality output and robust demand both domestically and on the international stage. The acquisition by Tönnies Group aims to ensure the continued prosperity and expansion of these vital activities, while preserving established supply chains and customer relationships.

Vion Food Group will maintain its stake in the Furth im Wald beef facility in South Germany. The remaining German entities under Vion’s umbrella will continue to receive full support, with all commercial relationships proceeding uninterrupted.

“This anticipated transaction marks a pivotal moment in Vion’s strategic realignment. We pledged to secure the most capable partners to guarantee a thriving future for the divested businesses, and simultaneously, we committed to increasing investments in our retained operations. Today, we take another step towards fulfilling these commitments. We are confident that Tönnies Group will deliver the necessary support and focus for sustained growth and success,” asserts Ronald Lotgerink, CEO of Vion.

Vion

Cattle

Finished prime cattle prices ticked up again across most regions in the week ending 31 August. This week included the Bank Holiday Monday, as prime cattle numbers saw a dip of an estimated 2,600 on the week before to 29,500 head. However, estimated slaughter remained elevated against the same week a year ago.

The overall average GB steer measure rose by 2.6p on the week to 499p/kg, while steers of R4L specification rose by 3.9p to average 507p/kg overall. Heifers rose by 2.4p overall to average 496p/kg, while young bulls rose by 2.4p overall to average 490p/kg.

Cows meanwhile maintained their high position, averaging 359p/kg across all carcase classifications, up 0.6p from the previous week. Estimated cow slaughter dipped by 600 head to 8,200 head during the shorter week.

Market reports suggest that there has been increased demand of late for roasting and steaking cuts. Beef demand has reportedly seen boosts due to the bank holiday from both retail and foodservice.

Sheep

The GB deadweight new season SQQ averaged 664p/kg in the week ending 31 August, down 2p from the previous week. The measure stood over £1/kg ahead of the same week a year ago.

In contrast to cattle, estimated lamb slaughter stood largely stable from the week before at an estimated 189,800 head (up 900 head). However, numbers remained notably lower year-on-year, continuing to point to tightness in the new season crop.

Market reports would suggest the overall quality of lambs forward is rather mixed, with meat well sought-after. Indicators would suggest the export trade is currently fairly robust, with prices out of Rungis wholesale market steady-to-firmer over the past week.

Hannah Clarke | AHDB

Beef market held up by tightening supply