Irish Cattle & Sheep Trade Prices – Week Ending 24 March 2024

The latest figures highlight steady performance in Irish cattle & sheep trade prices March 2024. Cattle throughput rose, while sheep supply stayed tight.

Cattle & Beef

During the week ending 24 March 2024, DAFM-approved plants processed 33,106 cattle. This brought year-to-date throughput to 430,700 head. That is a 3% increase (+11,783 head) compared with 418,817 cattle in the same period of 2023.

Prime cattle made up 305,811 head in the first 12 weeks, an increase of 2% (+9,154 head) year-on-year. The mix of slaughter has shifted. Fewer young bulls were processed, but higher steer and heifer throughput offset this decline. Cow throughput also remained strong, with 107,110 cows handled so far this year.

Prices held steady. Steers made €5.15–5.20/kg, while heifers achieved €5.25–5.30/kg. Young bulls under 24 months graded R sold for €5.20–5.30/kg.

The cow trade stayed firm despite higher throughput. Well-fleshed O-grade cows averaged €4.30/kg. Meanwhile, R-grade cows secured €4.50–4.60/kg. P-grade cows varied widely in value depending on weight and quality.

The average R3 steer price rose slightly to €5.22/kg, just below last year’s figure of €5.28/kg.

EU & UK Cattle Prices

In Europe, R3 young bull prices averaged €5.06/kg in late March, 9c lower than the same week in 2023. In Great Britain, the average R3 steer eased to €5.73/kg (approx. £4.90/kg). Even so, firm demand and limited supply supported overall trade.

Sheep Trade & Prices

Hogget quotes strengthened again. Base prices reached 800–820c/kg plus QA bonus, with some producers securing more through negotiation. Tighter supplies across Europe and stronger seasonal demand ahead of Ramadan and Easter added momentum.

Lamb demand also improved in domestic and export markets. However, lamb remains the most exposed protein to inflation-driven changes in consumer spending.

Irish deadweight sheep prices climbed to 845c/kg, a jump of 30c from the week before. In the same week of 2023, the average was €6.45/kg. In Great Britain, spring lamb stood at 978c/kg (down 4c). Northern Ireland recorded 813c/kg, up 3c.

Southern Hemisphere prices stayed lower, with Australia at 398c/kg and New Zealand at 342c/kg. These levels keep their products highly competitive in the EU market despite transport costs.

The combination of strong demand and tight availability pushed the sheep trade to record levels in early 2024.

 

BORD BIA 

QMS Relaunches Scotch Beef Club in Italy to Strengthen Export Connections

On 3 April 2024, QMS relaunched the Scotch Beef Club in Italy, underscoring its commitment to premium export markets. The relaunch took place during a high-profile gastronomic event in Milan, where leading foodservice buyers gathered around a three-course menu featuring Scotch Beef, paired with Scotch whisky tasting. The aim: to enhance brand awareness and strengthen trade ties.

Italy already accounts for £10 million (around 15 %) of Scotch Beef exports as of July 2023 — a significant export channel. Any restaurant worldwide serving quality Scotch Beef can now join the Club and benefit from QMS support, marketing collateral, and promotional resources.

Tom Gibson, QMS’s Director of Business Development, said the initiative helps bring the virtues of traceability, provenance, and consistent quality to chefs and restaurateurs. He emphasised that boosting trade in high-value markets like Italy is a top priority.

QMS Brand Development Manager Gordon Newlands added that the Brand’s compelling story—rooted in quality assurance and ethical production—resonates strongly in the Italian foodservice scene. The relaunched Club offers QMS a structured platform to deepen relationships with chefs, buyers, and partners.

 

Quality Meat Scotland 

Australian goatmeat exports for 2023 reached their second highest volume on record for a calendar year since 2014.

A total of 33,891 tonnes of shipped weight (swt) Australian goatmeat was exported in 2023, a significant increase on the 21,831 swt exported in 2022.

While volume was up, the value of exports was down, reflecting the decline in export goatmeat prices from over $12/kg to below $7/kg over the past 18 months.

Australia’s top three goatmeat export markets for volume in 2023 were the United States, China and South Korea, reflecting the significant increase in volumes exported to China.

China has now overtaken Korea as our second largest export market, despite Korea also increasing its volume.

Market share and export volumes to these three markets in 2023:

• The US accounted for 43% of Australian goatmeat exports, with volume increasing to 14,477 swt in 2023, up from 12,505 swt in 2022.
• China accounted for 20% of Australian goatmeat exports, with volume increasing to 6,757 swt in 2023, up from 290 swt in 2022.
• South Korea accounted for 18% of Australian goatmeat exports, with volume increasing to 5,994 swt in 2023, up from 3,757 swt in 2022.

A number of other markets also increased their volumes in 2023, including Trinidad and Tobago, and to a lesser extent, Malaysia and New Zealand.

 

Meat & Livestock Australia 

Scottish Meat Industry Costs Rise in 2024

The Scottish meat industry costs 2024 are increasing sharply. Stakeholders warn that the scale of these rises could render the sector uncompetitive compared with the rest of the UK.

From 1 April 2024, Food Standards Scotland (FSS) imposed a 20% hike in Official Veterinarian (OV) charges and a 17% rise in Meat Hygiene Inspector (MHI) fees. The Scottish Association of Meat Wholesalers (SAMW) described the move as both excessive and unacceptable.

In contrast, the Food Standards Agency (FSA) in England and Wales introduced far smaller increases. OV rates rose by only 4%, while MHI fees increased by 10%. According to SAMW President Ian Bentley, this gap leaves Scottish processors paying significantly more. He warned that such sharp rises would affect businesses, their employees, and the wider rural economy that supplies livestock.

Industry Concerns

SAMW has raised the issue directly with senior FSS officials. The association also wrote to Jenni Minto, Scottish Government Minister for Public Health, to express concern. The letter warned that these charges could jeopardise competitiveness and sustainability across the sector.

Business leaders echoed these worries. One owner said he could never ask his customers to accept a 20% price rise. Another added that if FSS were a private supplier, “it would no longer be his supplier.”

Context

FSS explained the increases by citing rising costs. The agency must absorb the 7% civil service wage rise for 2023/24 and adapt to a 35-hour working week from October 2024. This adds a £424,000 cost recovery requirement.

Nevertheless, many in the trade argue the scale of the increases risks undermining Scotland’s meat supply chain at a time when margins remain tight.

Overall, the sharp rise in Scottish meat industry costs 2024 has sparked strong opposition, with calls for urgent review and government intervention.

 

 Scottish Association of Meat Wholesalers 

Corned beef has a succulent taste and a rich history. The story of its journey stretches across continents and centuries, shaping food traditions worldwide. If you have ever wondered about the origins of corned beef, this guide explains how it became a staple of trade and cuisine.

The term “corned beef” comes from the old English word corn. It referred to the coarse salt grains once used in the curing process. Before refrigeration, salting meat was vital for survival. Ancient Chinese and Roman records show they preserved beef in this way.

 

In medieval Europe, salt was scarce and valuable. Curing beef with salt allowed communities to store food through harsh winters and long voyages. In Ireland, abundant cattle and access to salt meant corned beef quickly became a staple.

By the 17th century, Ireland’s salted beef gained global recognition. The country exported large volumes to North America and the Caribbean. Irish immigrants also carried their food traditions overseas, helping corned beef take root abroad.

In New England, settlers embraced corned beef with potatoes and cabbage. This combination became the famous corned beef and cabbage dish, now linked to Irish-American culture and St Patrick’s Day. In the Caribbean, local cuisines reshaped the product into meals such as Jamaican bully beef stew, mixing corned beef with tomatoes, onions, and spices.

The 19th and 20th centuries introduced canning. This technology turned corned beef into a long-lasting pantry essential and boosted its global popularity. Today, it remains a versatile product for wholesalers, caterers, and retailers. From premium British cuts to international imports, corned beef delivers flavour, value, and heritage.

The origins of corned beef reveal more than food history. They highlight how trade, migration, and culinary creativity connect people and cultures across time.

What Is Wagyu Beef?

If you’ve ever asked yourself what is Wagyu beef, you’re not alone. This world-renowned meat is celebrated for its unmatched quality, rich taste, and exceptional tenderness. The word Wagyu literally translates to Japanese cow, and it refers to four main breeds: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. These cattle are known for their unique genetics and ability to develop superior marbling.

The hallmark of Wagyu is its intense intramuscular fat, or marbling, which gives the beef its buttery texture and melt-in-the-mouth tenderness. This marbling also produces a deep, savoury flavour that sets Wagyu apart from other premium beef.

Among the most famous varieties are Kobe, Matsusaka and Omi. Kobe beef, perhaps the best known, must come from Tajima-strain Japanese Black cattle raised in Hyōgo Prefecture under strict conditions.

Matsusaka beef is equally prestigious, prized for its delicate texture and rich umami character, often compared to foie gras.

Wagyu’s grading system ensures consistent standards, with A5 beef representing the highest level of quality. Careful breeding and strict animal welfare practices underpin this reputation. The beef’s fat has a higher proportion of monounsaturated fats, which melt at a lower temperature and release more flavour on the palate.

For wholesalers, butchers and foodservice buyers, Wagyu represents an opportunity to offer customers a truly premium experience. Whether you’re supplying high-end restaurants or retail outlets, sourcing Wagyu beef through Meatex gives you access to quality-assured suppliers across the UK and Europe. Explore our Beef category today to see the latest wholesale offers.

 

See also:

British Wagyu cattle numbers double in 2023

‘Next big thing for meat’: Aldi launches British Wagyu products

US beef breeder – British beef needs to change direction

Taste of Japan: Wagyu beef a cut above