Meat and Poultry 2016brakes-source.co.uk/.../YouGov_-_Meat_and_Poultry_2016.pdf · 2016-06-23 ·...

Copyright 2015 YouGov plc.

1

Meat and Poultry

2016

Meat and Poultry, 2016 Reproduction Prohibited


2

About YouGov

Founded in London in 2000, YouGov is considered the pioneer of online market research. With offices

throughout the UK, the United States, Europe, the Middle East, Africa and Asia, YouGov is one of the world’s top 25 research companies according to the respected Honomichl Global Top 25 Report.

Through YouGov’s proprietary panel of approximately 3 million consumers worldwide and bespoke research

methodology, we collect unique consumer insight.

From the very beginning, we have been driven by one simple idea: The more people participate in the decisions made by the institutions that serve them, the better those decisions will be. We are constantly

engaged in developing new technologies and methodologies to enable collaborative decision-making.

YouGov’s suite of proprietary data products includes: BrandIndex, the daily brand perception tracker; YouGov Omnibus, the fastest, most cost effective way to obtain answers from both national and selected samples; and

YouGov Profiles, a new tool for media planning, segmentation and forecasting.

For more information about our services, please see http://www.yougov.com/

About YouGov Reports

YouGov Reports, part of YouGov plc, is a provider of comprehensive business intelligence. We offer a powerful type of consumer-driven market intelligence reports and an online information platform,

designed to help your business make better and quicker decisions.

Our analysts are highly qualified and, on average, each draws on over 15 years industry experience to deliver analysis, comment, opinion and advice on the latest market trends and conditions across a range of sectors

including Finance, Food & Drink, Retail, Health & Beauty, Lifestyles, and Technology.

For more information about our services, please see http://reports.yougov.com/

No part of this report may be stored or reproduced (either electronically or mechanically or otherwise) without the express prior

permission of YouGov.

This report relies on data, conclusions and recommendations from primary and secondary sources (including third parties) that were

gathered in good faith. Although believed to be accurate, this information is not guaranteed and, as such, YouGov can accept no liability

for action taken based on any information in this report.

Your payment for this report is for one hard copy and one electronic copy only. If you would like additional hard or electronic copies of this

report, or any of its sections, please contact us to purchase them separately.

PUBLISHED BY:

YouGov Plc, 50 Featherstone Street, London, EC1Y 8RT T: +44 (0)20 7012 6063, F: +44 (0)20 7012 6001, E: [email protected]

http://www.yougov.com/

http://reports.yougov.com/

mailto:[email protected]



3

Table of Contents Table of Figures .................................................................................................................................................... 5 Introduction and Scope ........................................................................................................................................ 7 Report coverage and methodology ...................................................................................................................... 7 Abbreviations ........................................................................................................................................................ 8 Report Overview ................................................................................................................................................... 9 Report Summary ................................................................................................................................................. 10 Shopping and cooking......................................................................................................................................... 10

Key facts .................................................................................................................................................... 10 Meat and poultry consumers ............................................................................................................................. 10

Key facts .................................................................................................................................................... 10 Chicken is the leading choice .............................................................................................................................. 11

Key facts .................................................................................................................................................... 11 A shift in focus .................................................................................................................................................... 11

Key facts .................................................................................................................................................... 12 Mixed views on health and welfare .................................................................................................................... 12

Key facts .................................................................................................................................................... 12 Confusion about terminology ............................................................................................................................. 12

Key facts .................................................................................................................................................... 13 Market developments ........................................................................................................................................ 13 Background ......................................................................................................................................................... 14 Key findings......................................................................................................................................................... 14 Meal shopping .................................................................................................................................................... 14 Cooking habits .................................................................................................................................................... 15 Meat in the diet .................................................................................................................................................. 16 Regular choices ................................................................................................................................................... 17 How buying habits have changed ....................................................................................................................... 18 Cutting back on red meat ................................................................................................................................... 20 More poultry....................................................................................................................................................... 20 Motivation for eating less ................................................................................................................................... 21 Reasons for eating more ..................................................................................................................................... 22 Consumption ...................................................................................................................................................... 24 Key findings......................................................................................................................................................... 24 Chicken – skinless breasts and whole birds favoured ........................................................................................ 24 Most eat chicken often ....................................................................................................................................... 26 Brown meat vs. white ......................................................................................................................................... 27 Mince, burgers and steak are top beef choices .................................................................................................. 28 Four in 10 eat beef often .................................................................................................................................... 29 Sausages, bacon, ham are the top choices for Pork ........................................................................................... 30 Unprocessed pork more likely eaten rarely than often… ................................................................................... 32 …but sausages, bacon etc. are eaten often ........................................................................................................ 33 Chops remain top lamb choice ........................................................................................................................... 33 Turkey and Game consumption ......................................................................................................................... 36 Six in 10 eat ‘very rarely’..................................................................................................................................... 37 45% bought ready meals last year ...................................................................................................................... 38 Attitudes towards Meat and Poultry .................................................................................................................. 40 Key findings......................................................................................................................................................... 40 Meat – healthy, but not always needed ............................................................................................................. 40 Growth in concerns ............................................................................................................................................ 42 Changes in buying habits .................................................................................................................................... 42 Taste is a major consideration ............................................................................................................................ 43 Health perceptions dip ....................................................................................................................................... 44 Lack of clarity on welfare .................................................................................................................................... 45 Chilled vs. Frozen Meat and Poultry ................................................................................................................... 47 Key findings......................................................................................................................................................... 47



4

Convenience is king for chilled… ........................................................................................................................ 47 …as it is for frozen .............................................................................................................................................. 48 Narrowing the gap .............................................................................................................................................. 49 Sourcing and Food Safety ................................................................................................................................... 50 Key findings......................................................................................................................................................... 50 Understanding the terms ................................................................................................................................... 50 Influential Labels ................................................................................................................................................. 51 Free range when eating out ............................................................................................................................... 53 Six in 10 prefer a UK source ................................................................................................................................ 54 Concern about potential contamination ............................................................................................................ 55 Retail Choices ..................................................................................................................................................... 56 Key findings......................................................................................................................................................... 56 Supermarkets and the local butcher .................................................................................................................. 56 Limited online appeal – but a hint of growth ..................................................................................................... 57 Market Trends .................................................................................................................................................... 58 Key findings......................................................................................................................................................... 58 Market size ......................................................................................................................................................... 58 Spending on poultry ........................................................................................................................................... 59

Spending on chicken ................................................................................................................................. 61 Spending on turkey ................................................................................................................................... 61 Spending on duck ...................................................................................................................................... 62 Spending on Other Game .......................................................................................................................... 63

Spending on red meat ........................................................................................................................................ 64 Spending on beef ...................................................................................................................................... 66 Spending on pork ...................................................................................................................................... 67 Spending on bacon and ham ..................................................................................................................... 67 Spending on lamb ..................................................................................................................................... 68

Future Developments ......................................................................................................................................... 70 Key findings......................................................................................................................................................... 70 Value growth forecast… ...................................................................................................................................... 70 …but volume will likely fail to show similar growth ........................................................................................... 71 Premium choices ................................................................................................................................................ 71 Appendix ............................................................................................................................................................. 72



5

Table of Figures Figure 1 Meal shopping responsibilities, 2013-2016 ...................................................................................... 14 Figure 2 Changes in cooking habits in the past year, 2014-2016.................................................................... 15 Figure 3 Meat eating habits, 2013-2016 ......................................................................................................... 16 Figure 4 Percentage eating meat, poultry, fish, seafood and/or game .......................................................... 17 Figure 5 Frequency of eating different types of meat and poultry as part of a main meal ............................ 18 Figure 6 Meat and poultry buying habits, 2013-2016 .................................................................................... 19 Figure 7 Red meat eating habits, 2014-2016 .................................................................................................. 20 Figure 8 Poultry eating habits, 2014-2016 ...................................................................................................... 21 Figure 9 Reasons for limiting and/or eating less meat and/or poultry, 2013-2016........................................ 22 Figure 10 Reasons for eating more meat and/or poultry than a year ago, 2015 and 2016 ............................. 23 Figure 11 Cuts of chicken eaten, 2015 and 2016 .............................................................................................. 25 Figure 12 Frequency of eating chicken ............................................................................................................. 26 Figure 13 Frequency of eating chicken, 2013-2016 .......................................................................................... 26 Figure 14 Attitudes towards brown vs. white poultry meat, 2015 and 2016 ................................................... 27 Figure 15 Cuts of beef eaten, 2015 and 2016 ................................................................................................... 28 Figure 16 Frequency of eating beef .................................................................................................................. 29 Figure 17 Frequency of eating beef, 2013-2016 ............................................................................................... 30 Figure 18 Cuts of pork eaten, 2015 and 2016 ................................................................................................... 31 Figure 19 Frequency of eating pork (excluding cured products or sausages), 2016 ........................................ 32 Figure 20 Frequency of eating sausages, bacon, ham and other cured pork products, 2016 .......................... 33 Figure 21 Cuts of lamb eaten, 2015 and 2016 .................................................................................................. 34 Figure 22 Frequency of eating lamb ................................................................................................................. 35 Figure 23 Frequency of eating lamb, 2013-2016 .............................................................................................. 35 Figure 24 Cuts of turkey, duck and game eaten, 2015 and 2016 ..................................................................... 36 Figure 25 Frequency of eating turkey, duck or game ....................................................................................... 37 Figure 26 Frequency of eating turkey, duck or game, 2013-2016 .................................................................... 37 Figure 27 Prepared meat and poultry products purchased in the last year, 2015 and 2016 ........................... 38 Figure 28 Frequency of buying prepared meat and poultry products, 2015 and 2016 .................................... 39 Figure 29 Attitudes towards meat and poultry ................................................................................................ 41 Figure 30 Agreement with attitudes towards meat and poultry purchasing and consumption, 2013-2016* . 42 Figure 31 Changes in meat and poultry purchases in the last year, 2015-2016 ............................................... 43 Figure 32 Considerations when purchasing/eating meat and poultry, 2013-2016 .......................................... 44 Figure 33 Those perceiving meat or poultry to be healthy, 2015 and 2016 ..................................................... 45 Figure 34 Perceptions of meat and poultry as welfare-friendly, 2015 and 2016 ............................................. 46 Figure 35 Terms associated with chilled meat and poultry, 2013-2016 ........................................................... 47 Figure 36 Terms associated with frozen meat and poultry, 2013-2016 ........................................................... 48 Figure 37 Qualities associated with fresh vs. frozen meat and poultry ............................................................ 49 Figure 38 Awareness of meat and poultry terminology ................................................................................... 51 Figure 39 Influence of meat and poultry terminology and impact on purchasing ........................................... 52 Figure 40 Terms which increase likelihood of meat and poultry purchase, 2014 and 2016 ............................ 52 Figure 41 Meat and poultry terminology which influences eating out choices ............................................... 53 Figure 42 Attitudes towards sourcing of meat and poultry, 2013-2016........................................................... 54 Figure 43 Concern regarding food scares/issues .............................................................................................. 55 Figure 44 Retail choices for purchasing meat and poultry, 2013-2016 ............................................................ 56 Figure 45 Attitudes towards buying meat and poultry online, 2015 and 2016 ................................................ 57 Figure 46 UK spending on meat and poultry (£bn), in current prices, 2012-2016 ........................................... 58 Figure 47 Weekly spend on poultry to eat at home ......................................................................................... 60 Figure 48 Average weekly spend on poultry to eat at home, 2013-2016 ......................................................... 60 Figure 49 Changes in chicken purchases in the last year, 2014-2016 ............................................................... 61 Figure 50 Changes in turkey purchases in the last year, 2014-2016 ................................................................ 62 Figure 51 Changes in duck purchases in the last year, 2014-2016 ................................................................... 63



6

Figure 52 Changes in purchases of other game in the last year, 2014-2016 .................................................... 64 Figure 53 Weekly spend on red meat ............................................................................................................... 65 Figure 54 Average weekly spend on red meat, 2013-2016 .............................................................................. 66 Figure 55 Changes in beef purchases over the last year, 2014-2016 ............................................................... 66 Figure 56 Changes in pork purchases in the last year, 2014-2016 ................................................................... 67 Figure 57 Changes in bacon/ham purchases in the last year, 2014-2016 ........................................................ 68 Figure 58 Changes in lamb purchases in the last year, 2014-2016 ................................................................... 68 Figure 59 Forecast meat and poultry retail sales (£bn), in current prices, 2017-2019 ..................................... 70



7

Introduction and Scope This report is the latest in YouGov Reports’ Meat and Poultry series of publications. It examines the UK meat and poultry market, considering the attitudes and behaviour of consumers, buying behaviour in the retail market and purchasing habits. It goes on to look at the main market segments, retail distribution, current and future market trends, eating habits, how spending patterns have changed (if at all) and how all these factors have evolved over time, comparing and contrasting trends from previously published YouGov Reports research.

Report coverage and methodology

For this report, YouGov Reports commissioned a survey among YouGov’s panel, drawing on a nationally representative sample of 2,124 UK adults aged 16+. The results of earlier surveys from 2013, 2014 and 2015 are also given where relevant. Nearly 40 questions were asked in total, covering the following topics:

Responsibility for meal shopping

Cooking habits

Popularity of meat and poultry among meat eaters

Frequency of eating different cuts of meat and poultry

Meat and poultry eating habits

Reasons for cutting back or increasing meat and poultry consumption

Consumption habits for red meat and poultry

Meat and poultry purchases

Change in spending

Factors affecting the purchase

Attitudes towards meat and poultry

Perceptions of health and welfare-friendliness of meat and poultry

Attitudes towards cooking with meat and poultry

Considerations when purchasing meat and poultry

Qualities associated with chilled vs. frozen meat and poultry

Understanding and impact of terminology



8

Changes in purchasing habits

Retail choices in meat and poultry.

A full list of questions that were asked in the YouGov survey is provided in the Appendix. Cross-tabulated results to these questions are available for subscribers to this report – please contact us on 020 7012 6063 if you would like detailed tables.

Abbreviations

BSE Bovine Spongiform Encephalopathy

E-coli Escherichia coli

PGI Protected Geographical Indication

RSPCA Royal Society for the Prevention of Cruelty to Animals



9

Report Overview The UK meat and poultry sector is experiencing stagnating sales values in 2016. Deflation is a feature of the wider food market as downward pressure on retail prices continues to impact on many categories. Volume sales are also suffering with consumers looking to stretch food budgets. Encouragement to eat more vegetables and less meat also has additional perceived benefits in terms of healthier eating styles. In addition campaigns such as Meat Free Mondays and concerns about the environmental cost of meat and poultry consumption are also considerations for some. Chicken continues to lead the market. It is by far the most popular choice in this category and the most frequently eaten meat. Skinless breasts are a convenient product and enjoy the highest level of popularity, followed by whole birds. Beef is the most popular red meat but consumed considerably less frequently than chicken. Pork and lamb have a lower profile. Older consumers are generally more likely to use most red meats in meal preparation. Most consumers regard their buying behaviour towards meat and poultry as relatively stable. The most popular responses indicate that they feel they are buying the same amount of product and spending at the same levels. There is some perception that meat and poultry have become more expensive but only a minority state that they are limiting or cutting back on consumption. When questioned about the terms most likely to motivate product purchase, British and free-range were the two labels which appealed to the majority. Perceptions of frozen products are improving. Although chilled retains the better profile on a number of criteria (for example, quality), a similar percentage of consumers regard chilled and frozen as being convenient and frozen is more widely regarded as offering value for money.



10

Report Summary

Shopping and cooking

Over half say that they are responsible for main meal shopping, and this response is more likely from women than men. The under-25s are most likely to depend on others to carry out this task, most commonly their parents. When questioned about cooking habits, the most popular response given by respondents is that they have remained unchanged in the previous year. However, a significant percentage are more experimental or are trying new recipes.

Key facts

51% regard themselves as the main meal shopper in the household.

28% share meal shopping tasks with their partner or spouse.

45% view cooking habits as unchanged year on year.

19% are more likely to try recipes or dishes seen elsewhere than they were a year ago.

Compared to last year, 11% cook dishes which require or are made with less meat or poultry.

Meat and poultry consumers

The majority of the UK population consume meat, poultry or seafood of some kind, with the proportion of vegetarians or vegans remaining relatively stable. Chicken is the most popular product and is eaten at least weekly by the majority of those in the UK. Bacon and ham are also widely eaten. Red meats are less popular (in terms of how frequently they are consumed). Nearly half of meat eaters agree that they tend to buy the same products on a regular basis. Appearance and leanness are the most popular considerations. When asked about the amount of meat and poultry being eaten compared to a year ago the highest single proportion of respondents say that are eating the same amount.

Key facts

86% eat poultry, 82% eat red meat.

5% say they do not eat meat or fish/seafood at all.

29% of meat-eaters consume chicken between three and six times a week.



11

6% eat beef between three and six times a week.

50% never eat game.

48% tend to buy the same meat and poultry products on a regular basis.

42% are eating the same amount of red meat as a year ago.

Chicken is the leading choice

Chicken is the most widely eaten, with skinless breasts and whole birds the most popular products. The majority of those who eat chicken do so at least once a week and the trend has been towards more regular consumption in recent years. White meat is a more popular choice than brown. Less than half of meat eaters serve any single red meat more frequently than a few times a month. Beef is the most popular choice, ahead of pork and lamb. Sausages, bacon and ham tend to be among the most frequently served products, driven by their popularity across a wider range of eating occasions. Lamb is eaten less often than any other red meat, possibly due to its relative expense.

Key facts

71% of meat-eaters eat skinless chicken breasts, 64% eat whole chickens.

51% eat chicken once or twice a week.

29% only eat or prefer white meat to brown meat.

68% eat beef mince, 41% serve beef once or twice a week.

68% eat sausages.

49% eat pork chops.

37% eat pork less than once a week but more than once a month.

37% eat whole lamb leg joints.

12% eat lamb once or twice a week.

A shift in focus

The majority do not feel meat or poultry is essential to a good meal, and there has been growing concern about slaughter methods and the impact of meat consumption on the environment.



12

When asked about meat and poultry buying habits the statements which gain the highest level of agreement are that the same types of product are being regularly purchased and that more is bought to cook from scratch. Taste and value for money are the main considerations when choosing these products.

Key facts

54% agree they do not need meat to have a good meal.

31% agree that we should eat less meat to help the environment.

39% buy the same type of meat and poultry products as a year ago.

25% buy more to cook from scratch.

60% consider taste whey buying meat or poultry, 49% look for value for money.

Mixed views on health and welfare

When questioned about which meat and poultry is regarded as healthy, chicken is the most likely to be selected and pork the least. Opinions on meat welfare-friendliness have less clear results with many respondents unable to say which types are better. Frozen products are beginning to close the gap on chilled in terms of positive perceptions and are ahead in being regarded as offering value for money.

Key facts

76% perceive chicken to be a healthy meat, 24% perceive pork as healthy.

30% regard beef as welfare-friendly.

41% do not know which meat or poultry is welfare-friendly.

49% associate ‘convenience’ with chilled meat and poultry, 49% associate ‘convenience’ with frozen meat and poultry.

25% associate ‘value for money’ with chilled meat and poultry, 35% associate ‘value for money’ with frozen meat and poultry.

Confusion about terminology

When asked about the terminology used in labelling meat and poultry, the most widely recognised and understood terms are organic, British and free-range. National labelling is also recognised and understood by the majority but quality labels had a lower level of recognition or understanding. On



13

being questioned about terms which have a positive influence on buying behaviour, the most popular are free-range and British. UK-sourced products are preferred by the majority. Many respondents agree that they are concerned about potential food safety issues related to meat or poultry.

Key facts

75% say they know and understand ‘organic’, 75% say they know and understand ‘free-range’.

43% say they know and understand ‘Red Tractor Farm Assurance’.

26% have heard of Red Tractor but are unsure what it means.

49% say they are more likely to buy products labelled free-range.

47% are more likely to buy products labelled British.

26% are very concerned about salmonella contamination.

Market developments

Value sales of meat and poultry fell in 2015 and are unlikely to recover before 2017. The decline was driven by competition in the retail market (which impacted on values) and volume sales were also affected as consumers looked to stretch their food budget by purchasing and cooking with less meat and substituting vegetables or other cheaper ingredients. This behaviour has also been encouraged by healthy eating trends which advocate the consumption of less meat and more produce. Future growth in the meat and poultry market looks likely to be value rather than volume driven. Higher production costs will likely impact on retail sales. Convenience will be a significant factor in the development of more easy-to-cook products and more premium products could also gain a higher profile if spending power improves.



14

Background

Key findings

The majority of households have a single main meal shopper; men are more likely than women to say they share this job.

Most consumers regard their cooking habits as unchanged in the last year.

Poultry is most popular, with chicken eaten most regularly.

One in 20 say they do not eat meat or seafood.

For most people meat and poultry shopping is habitual. Appearance and leanness are important factors when deciding what to buy.

Among those who have changed meat and poultry consumption the tendency has been towards limiting or cutting back.

A change in eating habits is the major driver behind different meat and poultry consumption.

Meal shopping

“Whose responsibility is it to shop for meals in your household?”

Figure 1 Meal shopping responsibilities, 2013-2016

2013 2014 2015 2016

% point change 2013-16

Base: nationally representative adults 16+ 1,050 1,068 1,086 2,124

Mainly myself 51% 54% 53% 51% 0

I share it equally with my partner/spouse 27% 25% 23% 28% +1

Mainly my partner/spouse 9% 7% 8% 7% -2

My mother/father 6% 8% 8% 7% +1

I share it equally with another person 4% 4% 3% 4% 0

Mainly another person 2% 2% 2% 2% 0

Other 1% 0% 0% 0% -1

Don’t know 0% 0% 2% 1% +1



15

Source: YouGov Reports Meat and Poultry Surveys: 15th – 17th May 2013, 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016

In around one in two households the bulk of grocery shopping is attributed to “myself”. Women are more likely than men to claim this role. A third of male respondents say that they share this task equally with their partner. Within the 16-24 age group over a third depend on parents for meal shopping for the home. As would be expected, this tails off sharply among older groups.

Cooking habits

“Now thinking about your cooking habits when compared to a year ago, which, if any, of the following describe how your cooking habits may have changed?”

Figure 2 Changes in cooking habits in the past year, 2014-2016

2014 2015 2016


Base: nationally representative adults 16+ 1,068 1,086 2,124

My cooking habits are unchanged 43% 42% 45% +2

I am more likely to try recipes or dishes I have tried elsewhere or seen on television, online, etc.

27% 20% 19% -8

I have become more experimental with my cooking to encompass different cuts and types of meat/poultry

16% 18% 16% 0

I eat meat/poultry dishes less frequently and eat more vegetable/vegetarian meals

10% 11% 13% +3

I try to use recipes which require less meat or poultry or substitute in more vegetables or other ingredients

13% 14% 11% -2

I am more likely to substitute a meal out for a more indulgent/expensive home-cooked meal

11% 14% 11% 0

I use a wider range of cheaper cuts than I used to 13% 13% 9% -4

My cooking habits have changed in another way 9% 8% 9% 0

I eat meat/poultry-based dishes less frequently and opt for more fish/shellfish-based meals

8% 8% 9% +1

Don’t know na 6% 7% na

Source: YouGov Reports, Meat and Poultry Surveys: 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016

The biggest proportion of respondents claim that in the last year, their cooking habits have remained unchanged. This ranges from around a quarter of under-25s to over half of over-55s. The younger age group may be more experimental or simply developing their meal repertoire while older adults



16

may already have established a portfolio of meals which they tend to prepare. This is also evident in the increased likelihood amongst younger adults to agree that they are more likely to try recipes and dishes than a year ago. Overall, however, the tendency towards more adventurous cooking has been reduced. The level of agreement for experimentation with meals has fallen, from more than a quarter to less than a fifth, since 2014. There has also been a reduction in the percentage opting for cheaper cuts of meat in the last year – although given that this was stable at around one in eight for 2014 and 2015 it may simply be the case that this trend is now incorporated into habitual behaviour for many. Nearly one in four respondents say they are now utilising more vegetables and less meat and poultry in their meals than a year ago, either through the preparation of more vegetarian meals or simply cooking with less meat or poultry and more vegetables.

Meat in the diet

“When it comes to meat and fish, which of the following, if any, best describe your eating habits?”

Figure 3 Meat eating habits, 2013-2016

2013 2014 2015 2016



I eat poultry (e.g. chicken, turkey, duck, goose) 87% 91% 88% 86% -1

I eat red meat (e.g. beef, lamb) and/or pork 79% 84% 83% 82% +3

I eat fish 76% 79% 76% 78% +2

I eat shellfish/seafood 45% 46% 45% 47% +2

I eat other types or meat/game (e.g. venison, rabbit, pigeon, etc.)

27% 23% 25% 29% +2

I do not eat meat or fish/seafood at all 5% 4% 5% 5% 0

Don’t know 0% 0% 2% 1% +1

Source: YouGov Reports, Meat and Poultry Surveys: 15th – 17th May 2013, 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016

Poultry retains its leading position as the most popular meat choice, although the gap with red meat has narrowed as, since 2013, the former has seen a slight decline in popularity while the latter has experienced the reverse. Alternatives to red meat or poultry have all gained marginally. A higher percentage of men than women agree that they eat nearly all meat, fish or poultry choices. ABC1 consumers are noticeably more likely to eat game, fish and seafood. Overall, four-fifths eat poultry, red meat and/or fish.



17

Figure 4 Percentage eating meat, poultry, fish, seafood and/or game

Base: 2,124 nationally representative UK adults aged 16+ Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

Around in one in 20 opts out from eating meat. More women than men pursue a vegetarian diet. One in 10 of those aged 16-24 identify as vegetarians. This proportion falls off sharply among older age groups to just 3% of over-55s. One in eight women aged 16-24 say they do not eat fish or seafood.

Regular choices

“How often do you eat the following types of meat, if at all, as part of a main meal?”



18

Figure 5 Frequency of eating different types of meat and poultry as part of a main meal

Every day

Regularly (3-6 times per week)

Often (1-2 times

per week)

Rarely (less than

once a week)

Very rarely (less than

once a month) Never

Don’t know

Chicken 1% 29% 53% 13% 3% 1% 1%

Bacon/ham 1% 9% 37% 33% 13% 5% 1%

Beef 0% 6% 39% 32% 17% 4% 1%

Pork 0% 2% 28% 35% 23% 10% 1%

Lamb 0% 1% 13% 34% 37% 13% 1%

Turkey 0% 1% 8% 24% 56% 9% 1%

Duck 0% 0% 1% 10% 48% 37% 2%

Other Game 0% 1% 1% 6% 37% 50% 5%

Base: 1,924 UK adults aged 16+ who meat and/or poultry

Source: YouGov Reports, Meat and Poultry Survey 23rd March – 1st April 2016

In terms of eating occasions chicken is by far the most popular choice. More than four-fifths of meat-eaters have it at least once a week – this compares to less than half for any other meat choice. Fewer than one in three households eat meals featuring lamb, turkey, duck or game on a weekly basis. Bacon and ham feature in at least three weekly meal occasions for one in 10 meat-eaters. The use of these meats at breakfast and lunchtimes is likely to be a factor; the majority of other meats will tend to have a lower profile at these occasions.

How buying habits have changed

“Which of the following statements about buying meat and poultry, if any, do you agree with?”



19

Figure 6 Meat and poultry buying habits, 2013-2016

2013 2014 2015 2016


Base: UK adults aged 16+ who eat meat and/or poultry 963 995 986 1,924

I tend to buy the same meat and poultry products on a regular basis

66% 71% 49% 48% -18

The appearance of meat or poultry is an important factor in my decision to buy

na 45% 48% 46% na

I prefer to buy cuts which are leaner or contain less fat as they are a healthier option

39% 37% 47% 44% +5

I often buy extra quantities of fresh meat and poultry when it is on offer then freeze it at home for later use

38% 39% 46% 42% +4

Price is the main consideration when buying meat and poultry products

40% 33% 33% 34% -6

I plan which meat and poultry products I wish to purchase before I start shopping

na 28% 35% 31% na

I plan my meals then buy meat and poultry accordingly

34% 32% 30% 29% -5

I plan my meals based on meat and poultry purchases

25% 19% 28% 27% +2

When buying meat and poultry I give a higher priority to welfare-friendly products rather than geographical source

10% 9% 20% 17% +7

I prefer cuts which have more fat or are less lean as they have more flavour

5% 6% 7% 9% +4

When buying meat and poultry I give a higher priority to geographical source rather than welfare-friendly products

na na 5% 6% na

None of these 5% 5% 4% 5% 0


Nearly half of the meat-eaters say that they tend to buy the same meat and poultry products on a weekly basis, but this marks a significant fall from two-thirds back in 2013. It seems that the majority of meat and poultry consumers feel that they vary their purchases in this category. A slightly higher percentage of women and over-55s concede that they are habitual shoppers.



20

In choosing meat the most popular consideration is appearance, driven by a high proportion of women and ABC1 respondents. C2DEs are most likely to prioritise price. Overall, however, since 2013 considerations on price have been overtaken by a preference for leaner cuts and bulk buying of meat on offer.

Cutting back on red meat

“Which of the following statements, if any, best describe your habits when it comes to eating red meat (e.g. beef, pork, lamb)?”

Figure 7 Red meat eating habits, 2014-2016

Base: UK adults aged 16+ who eat red meat: 2014 – 896, and 2015 – 902 and 2016 – 1,751 Source: YouGov Reports, Meat and Poultry Surveys: 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016

Just two-fifths of those who eat red meat are consuming at a similar level to a year ago. In 2014 the majority of red meat eaters viewed their consumption in the previous year as unchanged. In 2016 most report changes in their eating habits (or say they don’t know). The tendency to report unchanged habits rises among older demographics. For those who have noticed a change in their red meat consumption the majority are either eating less or trying to do so, led by the under-25s. Just one in 20 are eating more.

More poultry

“Which of the following statements, if any, best describe your habits when it comes to eating poultry (e.g. chicken, turkey, duck, goose)?”



21

Figure 8 Poultry eating habits, 2014-2016

Base: UK adults aged 16+ who eat poultry: 2014 – 969, 2015 – 956 and 2016 1,832 Source: YouGov Reports, Meat and Poultry Surveys: 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016

Over half of those eating poultry regard their habits as relatively unchanged, year on year. However, among those who have experienced a difference the most popular perception is that they have increased consumption. Only around one in six are eating less or trying to do so.

Motivation for eating less

“Why are you limiting/eating less (or trying to eat less) meat and/or poultry than a year ago?”



22

Figure 9 Reasons for limiting and/or eating less meat and/or poultry, 2013-2016

2013 2014 2015 2016


Base: UK adults aged 16+ who are limiting or eating less meat and/or poultry

251 361 428 799

Change in eating habits (e.g. eating more vegetarian meals, fish etc.)

33% 28% 31% 35% +2

I have cut back my consumption for health reasons

21% 25% 32% 35% +14

Meat and poultry are now more expensive 38% 46% 28% 23% -15

I cannot afford to buy as much meat and poultry as I did a year ago

28% 33% 24% 18% -10

I am eating less meat and/or poultry but buy better quality products/cuts

14% 12% 18% 12% -2

The discovery of horsemeat in the food chain made me cut back or stop eating some meats and meat products

na 11% 10% 9% na

Other concerns about food safety have made me cut back or stop eating some meats and meat products

na 7% 8% 9% na

Meat and/or poultry offer less value for money than alternative meal centres

7% 6% 4% 6% -1

None of these/Don't know 7% 4% 9% 9% 2


When asked about the reasons for eating less meat and/or poultry, a change in eating habits is the most popular response. In 2013 and 2014 the most popular response was that meat was more expensive, but this is cited by less than one in four in 2016. There has also been a fall in the percentage who agree that they cannot afford to buy as much as a year ago. Cutting back for health reasons was a factor for a fifth of respondents in 2013, but this is now a driver for over a third of consumers. ABC1 respondents and over-55s form the biggest supporters of this response.

Reasons for eating more

“Why are you eating more meat and/or poultry than a year ago?”



23

Figure 10 Reasons for eating more meat and/or poultry than a year ago, 2015 and 2016

2015 2016


UK adults aged 16+ who are eating more meat and/or poultry than a year ago

233 413

I eat more poultry as it is healthier than red meat 57% 64% +7

I have changed my cooking habits and I am eating more meat or poultry-based meals than a year ago

20% 17% -3

I have increased the amount of meat/protein in my diet for health or dietary purposes

11% 8% -3

I am eating cheaper cuts than I did a year ago and this has allowed me to increase the amount I can afford to buy and eat

10% 6% -4

I eat more poultry as it is tastier than red meat 9% 10% +1

I can afford to buy more meat or poultry than I did a year ago 8% 8% 0

I eat more red meat as it is tastier than poultry 6% 5% -1

I eat more red meat as it is healthier than poultry 2% 2% 0

Don’t know 5% 9% +4

None of these 9% 9% 0

Source: YouGov Reports, Meat and Poultry Surveys: 13th – 17th March 2015 and 23rd March – 1st April 2016

A much smaller proportion of meat and poultry eaters say they are eating more rather than eating less compared to a year ago. A switch towards more poultry is the most popular response. Again changes in diet are a factor for a significant minority.



24

Consumption

Key findings

Eight in 10 meat eaters in the UK consume chicken at least once a week.

Less than half of meat-eaters eat beef on at least a weekly basis and the most popular cut is mince.

Processed pork products – sausages, bacon and ham – are eaten by over half of respondents, most unprocessed pork products have a much lower level of use.

The majority of those who eat lamb do so less often than weekly. Chops and whole joints are the most popular cuts.

Turkey is consumed by around three in 10. Whole birds are the most popular option, followed by crowns and breasts.

Ready meals are the most favoured prepared meat and poultry choice, followed by easy-to-cook cuts.

Chicken – skinless breasts and whole birds favoured

“Which, if any, of the following types of CHICKEN do you eat? Please choose all that apply.”



25

Figure 11 Cuts of chicken eaten, 2015 and 2016

2015 2016


Base: 1,924 UK adults aged 16+ who meat and/or poultry 986 1,924

Skinless breasts 77% 71% -6

Whole birds 67% 64% -3

Thighs 44% 44% 0

Drumsticks 35% 34% -1

Breasts with skin 33% 31% -2

Wings 26% 28% 2

Diced breasts 27% 27% 0

Breaded pieces/drumsticks 29% 26% -3

Diced, cubed or other cuts for stews, stir-fries etc. 25% 23% -2

As part of a ready meal 23% 23% 0

Marinated chicken pieces 23% 21% -2

Easy/ready-to-cook products 23% 21% -2

Burgers 19% 20% 1

Quarters 18% 15% -3

Frozen joints or cuts 17% 14% -3

Stuffed/flavoured whole birds 14% 14% 0

Frozen whole birds 15% 13% -2

Sausages 4% 6% +2

Other 1% 1% 0

None of these 1% 2% +1


Within the chicken category fresh skinless breasts and whole birds remained the most popular choices. More women than men say they buy the top two products but generally men are more likely to eat the other product types. The gap is most pronounced for wings, thighs, marinated pieces, drumsticks and burgers. More men than women also opt for frozen products. The differences in terms of social grade are relatively slight. Looking at age the biggest differences are apparent for wings – more than twice as likely to be eaten by under-25s as over-55s. This may reflect a tendency among younger groups to eat a wider range or cuisines including Cajun or barbecues. The likelihood to eat whole birds rises with age.



26

Most eat chicken often

Figure 12 Frequency of eating chicken

Base: 1,924 UK adults aged 16+ who meat and/or poultry Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

Over half the people who consume meat eat chicken at least once a week, with three in 10 having it at least three times a week. Over-55s tend to be among those who eat chicken least frequently, four in five having it less than three times a week.

Figure 13 Frequency of eating chicken, 2013-2016

2013 2015 2016


Base: UK adults aged 16+ who eat meat and/or poultry

963 986 1,924

Every day 1% 1% 1% 0

Regularly (3-6 times per week) 10% 29% 29% +19

Often (1-2 times per week) 47% 53% 51% +4

Rarely (less than once a week) 30% 14% 14% -16

Very rarely (less than once a month) 9% 3% 2% -7

Never/Don't know 2% 1% 2% 0

Source: YouGov Reports, Meat and Poultry Surveys: 15th – 17th May 2013, 13th – 17th March 2015 and 23rd March – 1st April 2016



27

Since 2013 there has been a trend towards serving chicken more frequently. In 2016 three in 10 eat this meat at least three times a week, compared to just over one in 10 in 2013. Chicken is one of the most widely available meats, it is often cheaper than red meat and has a healthier perceived profile for many consumers. In addition a significant minority of those eating more meat and poultry than a year ago cite an increased consumption of poultry.

Brown meat vs. white

“Poultry can be segmented into brown meat (e.g. drumsticks, thighs, etc.) and white meat (e.g. breasts etc.). Thinking about these options which, if any, of the following statements do you agree with?”

Figure 14 Attitudes towards brown vs. white poultry meat, 2015 and 2016

2015 2016 % point change

2015-16

Base: UK adults aged 16+ who eat poultry 986 1,892

I only eat/prefer white meat 32% 29% -3

White meat can be used in a wider range of recipes 27% 23% -4

Brown meat is more moist and flavoursome than white 21% 22% +1

White meat is lower in fat than brown meat 23% 22% -1

White meat is more convenient than brown 20% 18% -2

I am deterred from using brown meat cuts because of the bones

14% 12% -2

Brown meat is better value than white meat 12% 12% 0

I would buy more brown meat if it was available in a wider range of boneless cuts

14% 11% -3

I do not like the taste/texture of brown meat 13% 11% -2

I do not like paying more for boneless cuts whether brown or white

11% 10% -1

Brown meat is more nutritious than white 6% 4% -2

I only eat/prefer brown meat 4% 3% -1

I do not like the taste/texture of white meat 2% 2% 0

Don’t know 8% 9% +1



The most popular responses are that white meat is preferred or that it is more convenient than brown. Just over one in five agree that brown meat is more flavoursome than white and agreement levels rise in tandem with age. However, one in eight are deterred by the presence of bones in brown meat (and this tends to decline with age).



28

Interestingly there has been a decline in agreement levels for many of the positive statements regarding white meat since 2015. In part this may reflect increased availability of brown meat in boneless and more convenient cuts, and that Brown meat is also generally cheaper than white.

Mince, burgers and steak are top beef choices

“Which, if any, of the following types of BEEF do you eat? Please choose all that apply.”

Figure 15 Cuts of beef eaten, 2015 and 2016

2015 2016


Base: UK adults aged 16+ who eat meat and/or poultry 986 1,924

Mince 72% 68% -4

Beef burgers 50% 51% +1

Sirloin steak 45% 45% 0

Stewing steak 47% 42% -5

Diced, cubed or other cuts for stews, stir-fries etc. 40% 40% 0

Rump steak 40% 40% 0

Topside 36% 36% 0

Fillet steak 30% 33% +3

Rib eye steak 21% 23% +2

Silverside 22% 21% -1

As part of a ready meal 15% 15% 0

Mini roast 13% 13% 0

Easy/ready-to-cook products 13% 12% -1

Marinated/BBQ products 10% 11% +1

Canned/tinned beef 10% 10% 0

Any frozen joints or cuts 9% 9% 0

Other 2% 3% +1

None of these 6% 5% -1 Source: YouGov Reports, Meat and Poultry Surveys: 13th – 17th March 2015 and 23rd March – 1st April 2016

The most popular response is mince which is consumed by nearly seven in 10 meat eaters. The convenience and versatility of mince is appealing to many and the availability of complementary products to create simple, quick-to-prepare meals is likely also a factor. It is the most popular beef product across nearly all demographics, although there has been a slight decline since 2015. Stewing steak, which also requires the addition of further ingredients for meal preparation, has also seen a fall, although the likelihood to eat diced beef has remained constant. Older consumers tend to account for the highest response across many beef product categories.



29

Fillet steak and Rib eye steak have managed a slight upturn. Steaks and beef burgers have the most male-dominated profile within the beef category.

Four in 10 eat beef often

Figure 16 Frequency of eating beef


Just under half of meat eaters consume beef at least once a week, with just one in 12 having it more regularly than three times a week. Men tend to account for a higher percentage of the more regular consumers than women, and the same is true for those aged 25-39. This age group is likely to include households with younger children, who may be opting for beef as a value-for-money meal centre when serving multiple people. This is evident in the increased proportion of households with more than one or two people who also choose beef on a more frequent basis.



30

Figure 17 Frequency of eating beef, 2013-2016

2013 2015 2016



995 986 1,924

Every day 1% 1% 0% -1

Regularly (3-6 times per week) 5% 8% 7% +2

Often (1-2 times per week) 36% 42% 41% +5

Rarely (less than once a week) 35% 33% 33% -2

Very rarely (less than once a month) 18% 11% 14% -4

Never/Don't know 5% 5% 4% -1 Source: YouGov Reports, Meat and Poultry Surveys: 15th – 17th May 2013, 13th – 17th March 2015 and 23rd March – 1st April 2016

Since 2013 while there has been a slight fall in the percentage of meat eaters who eat beef every day. More regular consumers (opting for cuts between three and six times a week or once or twice a week) have increased. The main switch has been from those serving beef rarely or less than once a month.

Sausages, bacon, ham are the top choices for Pork

“Which, if any, of the following types of PORK do you eat? Please choose all that apply.”



31

Figure 18 Cuts of pork eaten, 2015 and 2016

2015 2016



986 1,924

Sausages 71% 68% -3

Bacon Rashers 72% 67% -5

Ham 66% 60% -6

Chops 50% 49% -1

Bacon/ Gammon Joint 53% 48% -5

Gammon/Bacon Steak 51% 47% -4

Roasting joint 40% 41% +1

Steak 32% 29% -3

Shoulder (Joint) 22% 24% +2

Mince 18% 20% +2

Marinated/BBQ products 12% 11% -1

As part of a ready meal 11% 10% -1

Easy/ready-to-cook products 9% 9% 0

Other 1% 2% +1



Processed products top the table in terms of popularity for pork products. Sausages, bacon rashers and ham have the highest response levels. Chops are the leading unprocessed pork products with roasting joints lagging some way behind, overtaken by bacon and gammon joints and steaks. Unprocessed pork cuts are eaten by less than half of meat eaters. However, roasting joints and chops do have a higher level of favour among older consumers. Overall there are relatively slight differences in the popularity of pork products between different demographic groups; the most apparent link is with age. Those in younger age groups are almost uniformly less likely to buy any cuts – processed or unprocessed – but consumption rates tend to rise with older groups.



32

Unprocessed pork more likely eaten rarely than often…

Figure 19 Frequency of eating pork (excluding cured products or sausages), 2016

Base: 1,924 UK adults aged 16+ who eat meat and/or poultry Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

The majority of meat eaters consume (unprocessed) pork less frequently than once a week. Men form a bigger proportion of the more regular consumers than do women. However, there is relatively little variation among different groups demographically.



33

…but sausages, bacon etc. are eaten often

Figure 20 Frequency of eating sausages, bacon, ham and other cured pork products, 2016

Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

Sausages, bacon, ham and similar products are consumed by nearly half of meat eaters on at least a weekly basis. The utilisation of processed meats at breakfast and lunch occasions enables this. Again men have a higher profile in more frequent consumption.

Chops remain top lamb choice

“Which, if any, of the following types of LAMB do you eat? Please choose all that apply.”



34

Figure 21 Cuts of lamb eaten, 2015 and 2016

2015 2016


Base: 986 UK adults aged 16+ who meat and/or poultry 986 1,924

Chops 42% 41% -1

Whole leg (joint) 31% 37% +6

Steaks 28% 32% +4

Mince 27% 30% +3

Shoulder (joint) 26% 28% +2

Half leg (joint) 24% 23% +1

Diced, cubed or other cuts for stews, stir-fries etc. 20% 19% -1

Liver 15% 14% -1

Burgers 12% 14% +2

Easy/ready-to-cook products 10% 11% +1

Mini roast 12% 11% -1

Marinated/BBQ products 9% 10% +1

As part of a ready meal 9% 10% +1

Sausages 9% 10% +1

Any frozen joints or cuts 8% 8% 0

Other 2% 2% 0

None of these 19% 15% -4


Around one in four meat eaters consume the most popular lamb products: chops or whole leg joints. Other cuts are eaten by one in three or fewer. Lamb is available in a wide range of cuts but is relatively expensive when compared to most other meat and poultry. In addition it may be perceived as having a relatively high fat content with an additional premium being charged for leaner cuts. Some cuts have managed a slight increase in popularity since 2015. Whole legs have been the strongest performer. These are often sold on promotion for eating occasions such as Christmas or Easter which may have boosted consumption rates.



35

Figure 22 Frequency of eating lamb

Base: 1,924 UK adults aged 16+ who meat and/or poultry (excluding don’t knows) Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

Just over one in eight meat eaters consume lamb once a week or more regularly. A similar proportion opt never to do so. For most of those who are serving this meat it is a rare or very rare event. Men and ABC1 consumers are more likely to be among more regular consumers than other groups.

Figure 23 Frequency of eating lamb, 2013-2016

2013 2015 2016


Base: UK adults aged 16+ who eat meat and/or poultry 963 986 1,924

Every day 1% 0% 0% -1

Regularly (3-6 times per week) 4% 2% 2% -2

Often (1-2 times per week) 20% 9% 12% -8

Rarely (less than once a week) 31% 39% 37% +8

Very rarely (less than once a month) 31% 36% 35% +5

Never/Don't know 14% 14% 14% 0




36

Examining the trends in eating lamb since 2013, the tendency has been towards less frequent consumption. This may reflect the relative expense of lamb compared to other meats, even when sold on promotion.

Turkey and Game consumption

“Which, if any, of the following types of TURKEY and/or DUCK do you eat? Please choose all that apply.”

Figure 24 Cuts of turkey, duck and game eaten, 2015 and 2016

2015 2016


Base: UK adults aged 16+ who eat meat and/or poultry 986 1,924

Whole turkey 36% 36% 0

Turkey crown 34% 31% -3

Turkey breasts 32% 30% -2

Duck breasts 22% 24% +2

Turkey mince 14% 16% +2

Whole duck 13% 13% 0

Other duck 10% 10% 0

Diced turkey 10% 10% 0

Turkey thighs 10% 9% -1

Turkey drumsticks 8% 9% +1

Any frozen 7% 7% 0

Other game 5% 5% 0

Other turkey 5% 6% +1

Mini roast 8% 6% -2

None of these 18% 18% 0 Source: YouGov Reports, Meat and Poultry Surveys: 13th – 17th March 2015 and 23rd March – 1st April 2016

Turkey remains the most widely available of these meats in terms of cuts and takes the lead in popularity. Whole birds are the most likely option eaten, boosted by association with Christmas. Duck breasts have experienced a slight rise in likelihood to be eaten, up to around a quarter of meat eaters. Most other products in this category have been relatively stable since 2015.



37

Six in 10 eat ‘very rarely’

Figure 25 Frequency of eating turkey, duck or game

Base: 1,924 UK adults aged 16+ who meat and/or poultry (excluding don’t knows) Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

Just one in 20 meat consumers eat turkey, duck or game more frequently than once a month. Easy-to-cook cuts are relatively widely available and can offer comparative value for money when compared to other meats. However, it may be that they simply are not on the radar for many consumers – or perhaps there is a lack of confidence around recipes, preparation or cooking.

Figure 26 Frequency of eating turkey, duck or game, 2013-2016

2013 2015 2016 % point change

2013-16 Base: UK adults aged 16+ who eat meat and/or poultry

963 986 1,924

Every day 1% 0% 0% -1

Regularly (3-6 times per week) 2% 2% 1% -1

Often (1-2 times per week) 6% 6% 4% -2

Rarely (less than once a week) 19% 22% 23% +4

Very rarely (less than once a month) 54% 61% 60% +6

Never/Don't know 18% 10% 10% -8




38

Overall there has been an increase in the percentage of meat eaters who eat turkey, duck or game with one in 12 meat eaters new to the category since 2013. The tendency has been towards relatively light consumption with a fall in the proportion eating these products more often than weekly vs. a rise in less regular serving.

45% bought ready meals last year

“Which, if any, of the following prepared meat or poultry products have you PURCHASED in the last year? Please choose all that apply.”

Figure 27 Prepared meat and poultry products purchased in the last year, 2015 and 2016

Base: Nationally representative UK adults aged 16+: 2015 – 1,086, 2016 – 2,124 Source: YouGov Reports, Meat and Poultry Surveys: 13th – 17th March 2015 and 23rd March – 1st April 2016

Around two-thirds of meat eaters buy prepared meat or poultry products and this proportion has remained stable since 2015. Ready meals are the most popular choice, purchased by approaching half of meat eaters, followed by easy-to-cook meats, chosen by a third. This latter category will include products which may be in sauce, pastry or some other coating and ready to be cooked without the need for additional ingredients. Both these top choices are available in fresh chilled or frozen options. Products including canned meats and pouches are considerably less popular. The majority of products have retained relatively stable rates of popularity although there has been a slight decrease for meat-based meal kits.



39

Men are more likely to buy prepared meat products than women. ABC1 households are also more likely to choose non-ambient products than C2DEs.

Figure 28 Frequency of buying prepared meat and poultry products, 2015 and 2016

Base: UK adults aged 16+ who buy prepared meat and poultry products: 2015 – 655, 2016 – 1,272 Source: YouGov Reports, Meat and Poultry Surveys: 13th – 17th March 2015 and 23rd March – 1st April 2016

In terms of frequency, since 2015 there has been an increase in the percentage buying prepared meat and poultry products once a week or 2-3 times a month.



40

Attitudes towards Meat and Poultry

Key findings

Most UK consumers do not feel that meat is an essential part of a good meal.

Since 2013, there has been a rise in the proportion of people who believe that religious practice should not play a part in the slaughter of animals.

There has been an increase in the proportion of UK consumers who have noticed a change in their meat and poultry shopping habits in the last year compared to 2014.

Taste is the most important factor when choosing meat and poultry. Fewer respondents are citing quality as a requirement as in 2013/14.

Chicken is perceived as a healthy meat product by the biggest single percentage of consumers, pork is cited as healthy by the lowest percentage.

Beef is most likely to be regarded as welfare-friendly, but one in four say they cannot judge products on this basis.

Meat – healthy, but not always needed

“To what extent do you agree or disagree with the following statements?”



41

Figure 29 Attitudes towards meat and poultry

Strongly

agree Agree

Neither agree nor

disagree Disagree Strongly disagree

Don’t know

I don’t need meat to have a good meal

21% 34% 24% 13% 5% 3%

Eating meat is good for your health 11% 43% 32% 7% 4% 4%

Religious beliefs should have no bearing on how an animal is killed

32% 20% 24% 10% 6% 8%

We should all eat less meat to help the environment

10% 21% 37% 20% 7% 5%

Supper/dinner is not a proper meal without meat

9% 20% 29% 25% 14% 3%

I don’t like handling raw meat 10% 17% 31% 25% 13% 3%

I enjoy the personal interactions I have with my butcher

7% 18% 45% 6% 7% 17%

Religious methods of killing animals should be respected

5% 15% 28% 17% 27% 7%

I don’t like visiting butcher shops because I have to see/smell unpackaged meat

7% 9% 28% 31% 21% 5%

Base; 2,124 nationally representative UK adults aged 16+

Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

The role of these foods as a necessary meal centre is challenged by over half of respondents who feel it isn’t needed for a good meal. This reflects the success of mainstream vegetarian and vegan dishes. Campaigns such as Meat Free Monday and the relatively high environmental cost of meat when compared to alternatives are also factors for some. However, this is a smaller percentage. Around one in three continue to regard meat as essential for a proper supper or dinner. Meat is still regarded as a healthy food by over half of respondents with just one in 10 disagreeing. Messages in the media regarding the negative impact of some meats on health tend to advise cutting back rather than eschewing meat and poultry altogether – and they rarely linger in the headlines. The proportion of respondents believing religious beliefs should be irrelevant to how an animal is killed is considerably larger than those disagreeing. Given the wide range of prepared cuts available, meat and poultry consumers can keep the handling of raw meat to a minimum; the dislike of this sensation is an issue for around a quarter of respondents. A smaller percentage are averse to visiting butcher shops due to the appearance or smell of raw meat.



42

Growth in concerns

Figure 30 Agreement with attitudes towards meat and poultry purchasing and consumption, 2013-2016*

2013 2014 2015 2016 % point change

2013-16


I don’t need meat to have a good meal 57% 55% 56% 54% -3

Eating meat is good for your health 56% 58% 61% 54% -2

Religious beliefs should have no bearing on how an animal is killed

39% 41% 52% 51% +12

We should all eat less meat to help the environment

25% 23% 28% 31% +6

Supper/dinner is not a proper meal without meat

29% 29% 30% 29% 0

I don’t like handling raw meat 27% 29% 32% 28% +1

I enjoy the personal interactions I have with my butcher

28% 21% 24% 25% -3

Religious methods of killing animals should be respected

30% 28% 22% 20% -10

I don’t like visiting butcher shops because I have to see/smell unpackaged meat

14% 12% 16% 16% +2

* Those who agree or strongly agree Source: YouGov Reports, Meat and Poultry Surveys: 15th – 17th May 2013, 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016

Looking at the trend in these results over time, there have been relatively slight changes with one exception: the biggest shift in attitudes has been around the killing of meat in line with religious beliefs, now opposed by over half of consumers compared to around one in three in 2013. Growth in awareness may have driven the change in attitudes.

Changes in buying habits

“Thinking about the types of meat and cuts you now BUY compared to a year ago, which, if any of the following statements do you agree with?”



43

Figure 31 Changes in meat and poultry purchases in the last year, 2015-2016

2015 2016


Base: nationally representative UK adults aged 16+ 1,086 2,124

I buy the same types of meat and poultry products 35% 39% +4

I buy more meat and poultry to cook from scratch 22% 25% +3

I buy more white meat (poultry) and less red meat (beef, pork, lamb, etc.)

16% 13% -3

I buy cheaper/value cuts 12% 13% +1

I buy cheaper brands 9% 9% 0

I buy more expensive/premium cuts 8% 7% -1

I buy more expensive brands 5% 6% +1

I buy more processed or ready-to-cook meat/poultry products and ready meals

4% 5% +1

I buy more red meat (beef, lamb, pork, etc.) and less white meat (poultry)

2% 3% +1

Don’t know 9% 8% -1

None of the above 9% 10% +1


Two in five regarded their habits as unchanged in 2016 and the tendency to agree rises among older age groups. The other increase in agreement comes from those who say that they buy more meat and poultry to cook from scratch. This can be a relatively cheaper and healthier option than buying prepared or processed meat and poultry products.

Taste is a major consideration

“Which of the following, if any, are important considerations for you when purchasing/eating meat and poultry? Please choose all that apply.”



44

Figure 32 Considerations when purchasing/eating meat and poultry, 2013-2016

2013 2014 2015 2016



963 995 986 1,924

It tastes good 59% 59% 63% 60% +1

It is good value for money 72% 72% 61% 60% -12

It is high quality 63% 64% 56% 49% -14

It looks good na 65% 47% 48% na

It is British 48% 48% 44% 42% -6

It is lean 25% 35% 43% 37% +12

It is on offer/promotion 26% 34% 35% 34% +8

It is free-range 31% 37% 33% 33% +2

It is sourced locally 27% 32% 26% 25% -2

It is traceable 12% 18% 24% 20% +8

It is cheap 20% 22% 18% 14% -6

It is organic 8% 14% 11% 11% +3

It is from a breed I recognise na na 10% 9% na

It is halal 1% 1% 2% 2% +1

It is kosher 0% 1% 1% 1% 0

None of these/Don't know 4% 2% 10% 7% +3


Taste and value for money are the major drivers, with over half citing these considerations. Since 2014, taste has overtaken quality and appearance as a leading consideration although these other factors are still important. Leanness has also seen a boost as over a third of meat eaters now look for this quality in purchases. While value for money has gained in significance, cheapness has declined. Generally there is a tendency for the appeal of the former to increase with age while the requirement for cheapness declines. Offers and promotions are important to a higher percentage of buyers than cheapness. This may be tied to the perception of better value for money. One in five are now motivated by traceability, up from one in eight in 2013. There has been a slight fall in the percentage looking for locally sourced products but this remains at around one in four.

Health perceptions dip

“In general, which, if any, types of meat and poultry do you consider to be healthy? Please choose all that apply.”



45

Figure 33 Those perceiving meat or poultry to be healthy, 2015 and 2016

Base: UK adults aged 16+ who eat meat and/or poultry: 2015 – 986, 2016 – 1,924 Source: YouGov Reports, Meat and Poultry Surveys: 13th – 17th March 2015 and 23rd March – 1st April 2016

There has been no change in positioning as far as perception regarding the relative healthiness of different meat and poultry. Chicken, fish and turkey hold the lead, with red meats lagging some way behind. With the exception of lamb all products have seen a small decline in the percentage who agree that they are healthy. Women and ABC1 households have the greatest support for the relative profile of chicken and turkey. A bigger percentage of men regard red meats positively. However, it is the over-55s who are uniformly most likely to regard any type of meat or poultry as healthy.

Lack of clarity on welfare

“Now thinking about the welfare of the animals used for meat, in general do you think that the following meats are ‘welfare friendly’? Please choose all that you think are.”



46

Figure 34 Perceptions of meat and poultry as welfare-friendly, 2015 and 2016


When asked about the relative welfare-friendliness of different meat and poultry, there is less confidence, with results clustered around 15-30% but the biggest percentage agreeing that they don’t know.



47

Chilled vs. Frozen Meat and Poultry

Key findings

49% associate ‘convenient’ with chilled meat and poultry – and 29% associate ‘convenient’ with frozen meat and poultry.

Chilled products are thought to have a slight edge across many attributes (especially ‘quality’).

Frozen is less likely to be associated with ‘expensive’ than chilled.

Convenience is king for chilled…

“Which, if any, of these terms do you associate with fresh chilled meat and poultry?”

Figure 35 Terms associated with chilled meat and poultry, 2013-2016

2013 2014 2015 2016 % point change

2013-16 Base: UK adults aged 16+ who eat meat and/or poultry

963 995 986 1,924

Convenient 44% 39% 49% 49% +5

Easy to use 44% 38% 44% 42% -2

Quality 40% 47% 41% 36% -4

Wide choice 24% 26% 33% 29% +5

Versatile 29% 27% 28% 27% -2

Value for money 27% 30% 25% 25% -2

Expensive 19% 16% 18% 15% -4

Cheap 10% 9% 8% 7% -3

None of these/Don't know 9% 12% 12% 15% +6


In 2016 the most popular term attributed to fresh meat and poultry is ‘convenient’. The ability to use products immediately as well as a wide range of tailored cuts for different recipes contributes to support for this view, as well as an association with ease of use. Since 2013 there has been an increase in the percentage of meat eaters who agree that chilled products are convenient and that there is a wide choice.



48

‘Quality’ and ‘expensive’ have seen a decrease in the percentage who agree. Those aged 16-24 are least likely to associate quality and most likely to associate expensive with fresh chilled meat and poultry in 2016.

…as it is for frozen

Figure 36 Terms associated with frozen meat and poultry, 2013-2016

2013 2014 2015 2016



963 995 986 1,924

Convenient 41% 39% 53% 49% +8

Value for money 31% 31% 38% 35% +4

Cheap 41% 42% 33% 36% -5

Easy to use 22% 24% 32% 33% +11

Versatile 12% 12% 25% 22% +10

Wide choice 13% 15% 19% 19% +6

Quality 11% 12% 13% 11% 0

Expensive 4% 4% 2% 2% -2

None of these/ None of these 15% 17% 16% 17% +2


Convenience also tops the table of attributes associated with frozen meat and poultry. The ability to store products in the freezer (thus giving the option to purchase less frequently) is likely important. The proportion of meat eaters who tie both convenience and value for money with frozen meat and poultry increased between 2013 and 2016. However, there were significantly bigger increases in those who regard products in the frozen fixture as easy to use or versatile. It may be that with difficult economic circumstances more shoppers have been choosing the relatively cheaper option of frozen meat over fresh and have found that it does have appealing attributes other than price. There is little difference in levels of agreement on the basis of gender or social grade. However, there is more agreement about convenience and ease of use among older groups. The perception of frozen as cheap declines with age.



49

Narrowing the gap

Figure 37 Qualities associated with fresh vs. frozen meat and poultry


When the results for chilled and frozen meat and poultry are compared it is clear that chilled products are thought to have a slight edge across many attributes. However, there is a tie between the two formats for convenience. Lower prices in the freezer may contribute to a stronger position for frozen products with regard to offering value for money and being cheap.



50

Sourcing and Food Safety

Key findings

Three-quarters recognise and understand the terms organic, British or free-range. However, there is a lack of knowledge on much of the terminology used on labelling.

Nearly half agree that they are more motivated to buy products labelled free-range or British.

One in eight say that the label ‘organic’ puts them off.

Free-range and British are also terms which influence the eating out choices for four in 10.

Understanding the terms

“When buying meat and poultry, which, if any of the following terms do you look for and/or understand?”



51

Figure 38 Awareness of meat and poultry terminology

I know and understand

the term

I have heard of the term

but am unsure what it means

I am unfamiliar with the

term I look for this term

Organic 75% 13% 6% 5%

British 75% 10% 5% 9%

Free-range 75% 10% 5% 11%

Welsh Beef/Lamb 63% 15% 18% 4%

Scotch Beef/Lamb 61% 15% 19% 5%

British Quality Assured Pork 47% 24% 24% 5%

Red Tractor Farm Assurance 43% 26% 26% 6%

Quality Standard English Beef/Lamb 42% 25% 29% 4%

British Quality Assured Pork Sausage 41% 24% 30% 5%

Freedom Foods/RSPCA Monitored 31% 24% 41% 4%

Charter Quality British Bacon 21% 21% 56% 3%

Charter Quality British Ham and Cooked Pork

19% 20% 58% 3%

Protected, Geographical Indication (PGI) 15% 15% 67% 3%

Closed loop production 5% 10% 82% 2%

Base: 2,124 nationally representative UK adults aged 16+ who meat and/or poultry

Source: YouGov Reports, Meat and Poultry Survey: and 23rd March – 1st April 2016

Alongside organic and free-range, the remaining top-ranking terms relate to geographic origin. The next most widely recognised terms relate to national quality assurance schemes. However, while a significant proportion of people know and understand the latter group of terms, a bigger percentage are unsure about meaning or unfamiliar with each term. Of all the terms listed only free-range is actively sought out by more than one in 10 consumers, closely followed by British.

Influential Labels

“When you see the following terms on meat and poultry how, if at all, do they influence your decision to buy?”



52

Figure 39 Influence of meat and poultry terminology and impact on purchasing

More likely to

buy

Does not affect my decision

Less likely to buy

Free-range 49% 49% 3%

British 47% 50% 2%

British Quality Assured Pork 29% 68% 3%

Quality Standard English Beef/Lamb 28% 68% 4%

Red Tractor Farm Assurance 28% 69% 4%

British Quality Assured Pork Sausage 27% 70% 3%

Scotch Beef/Lamb 27% 70% 4%

Welsh Beef/Lamb 23% 73% 4%

Freedom Foods/RSPCA Monitored 22% 73% 5%

Organic 22% 65% 13%

Charter Quality British Bacon 17% 80% 4%

Charter Quality British Ham and Cooked Pork 15% 81% 4%

Protected, Geographical Indication (PGI) 9% 86% 6%

Closed loop production 3% 88% 9%

Base: 2,124 nationally representative UK adults aged 16+ who meat and/or poultry Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

When asked about the impact of different terminology, it seems apparent that there is some for a significant minority of meat and poultry consumers. The free-range and British labels encourage nearly half of respondents to buy while terms relating to quality marks encourage purchase for two to three in 10. It is interesting to notice that the term organic actively discourages one in eight consumers from buying. It may be seen by some as an indication of expense or less value for money. Or simply that consumers fail to see an appreciable difference from the standard or have some suspicion about potential differences.

Figure 40 Terms which increase likelihood of meat and poultry purchase, 2014 and 2016

2014 2016


Base: UK adults aged 16+ who eat meat and/or poultry 1,068 2,124

Free-range 46% 49% +3

British 41% 47% +6

British Quality Assured Pork 30% 29% -1

Quality Standard English Beef/Lamb 37% 28% -9

Red Tractor Farm Assurance 28% 28% 0

British Quality Assured Pork Sausage 23% 27% +4

Scotch Beef/Lamb 28% 27% -1

Welsh Beef/Lamb 25% 23% -2



53

Freedom Foods/RSPCA Monitored 21% 22% +1

Organic 25% 22% -3

Charter Quality British Bacon 15% 17% +2

Charter Quality British Ham and Cooked Pork 15% 15% 0

Protected, Geographical Indication (PGI) 9% 9% 0

Closed loop production na 3% na Source: YouGov Reports, Meat and Poultry Surveys: 13th – 16th February 2014 and 23rd March – 1st April 2016

In comparing the impact of different terminology on purchasing behaviour between 2014 and 2016 there is very little difference for most labelling. British and British Quality Assured Pork Sausage have seen the biggest uptick in encouraging product purchase. Free-range has also seen some increase.

Free range when eating out

“You have said that these terms make you more likely to buy meat and poultry. Which, if any, of the terms also influence your meat and poultry choices when eating out?”

Figure 41 Meat and poultry terminology which influences eating out choices

Free-range 46%

British 44%

Scotch Beef/Lamb 19%

Organic 18%

Red Tractor Farm Assurance 17%

Welsh Beef/Lamb 16%

British Quality Assured Pork 15%

Quality Standard English Beef/Lamb 14%

British Quality Assured Pork Sausage 12%

Freedom Foods/RSPCA Monitored 12%

Charter Quality British Bacon 6%

Charter Quality British Ham and Cooked Pork 5%

Protected, Geographical Indication (PGI) 4%

Closed loop production 1%

Don't know 24%

Base: 1,394 UK adults aged 16+ who agree one or more of the listed terms make them more likely to buy meat or poultry Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

Of those who agree that particular terms on retail products encourage them to buy, less than half are similarly motivated by the same information when eating out. The most influential terms are free-range and British. Nearly half of those who are more likely to buy retail products with this label are also motivated by this information when eating out. A higher proportion of older respondents tend to agree that they are influenced by labelling when eating out.



54

Six in 10 prefer a UK source

“Thinking about buying meat and poultry which, if any, of the following statements do you agree with?”

Figure 42 Attitudes towards sourcing of meat and poultry, 2013-2016

2013 2014 2015 2016


Base: UK adults aged 16+ who eat meat and/or poultry 963 995 986 1,924

I prefer buying UK-sourced meat and poultry compared to imported meat

59% 63% 64% 62% +3

I prefer to buy locally or regionally sourced meat and poultry when I can

37% 44% 40% 39% +2

When eating out I prefer restaurants which use locally sourced meat and poultry

20% 26% 27% 27% +7

I do not mind paying more for locally/regionally sourced meat, poultry or fish

22% 27% 24% 25% +3

In general, I don’t know where my meat and poultry is sourced from*

18% 13% 22% 24% +6

I buy some meats based on its national origin, e.g. Welsh lamb, Scottish beef, etc.

25% 24% 25% 24% -1

Don’t know 4% 6% 5% 7% +3

None of these 5% 5% 4% 3% -2 * 2013 and 2014 - I am unaware of where my meat and poultry is sourced from Source: YouGov Reports, Meat and Poultry Surveys: 15th – 17th May 2013, 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016

It is apparent that labelling of products as British is one of the major influencers on buying behaviour in this sector. This ties with the results around product sourcing indicated above. Nearly two-thirds of meat and poultry consumers agree that they prefer UK-sourced products over imported meats. This rises to seven in 10 over-55s. Over half of this same age group also agree that they prefer locally sourced meat and poultry where possible when purchasing products in-store. They are also the leading supporters of nationally labelled products or locally sourced when eating out. Generally interest in UK or local sourcing rises across older adults. Three in 10 16-24 year olds admit that in general they don’t know where their meat and poultry is sourced from.



55

Concern about potential contamination

“At present, how concerned are you about the following?”

Figure 43 Concern regarding food scares/issues

Very concerned

Somewhat concerned

Not at all concerned

Don't know

Salmonella contamination 26% 34% 28% 11%

E-coli contamination 26% 32% 29% 13%

Use of out-of-date products 25% 33% 29% 13%

Fake food 27% 29% 25% 19%

Mis-handling of ingredients 22% 34% 29% 16%

High mercury levels in fish/seafood 23% 32% 29% 16%

Tainting of food 25% 29% 29% 18%

Dioxins in eggs, meat, etc. 21% 27% 28% 23%

Radiation-contaminated food source 22% 26% 34% 19%

Contaminated oil 21% 26% 32% 21%

Avian (bird) flu 18% 27% 41% 14%

Foot and Mouth disease 18% 26% 42% 14%

BSE 18% 24% 38% 19%

Campylobacter 19% 21% 26% 34%

Acrylamide in fried foods 14% 20% 28% 38%

Base: 2,124 nationally representative UK adults aged 16+ Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

Concern about potential contamination, particularly salmonella and e-coli, remains relatively high with over half of meat and poultry eaters agreeing that they are concerned. Overall seven types of food safety issue are a matter of concern to over half of respondents. It seems likely that this may relate to awareness rather than having a direct impact on day-to-day buying behaviour or the avoidance of particular meat or poultry products. Interestingly Campylobacter, which is the most common cause of food poisoning in the UK (according to the Food Standards Agency), is almost at the bottom of this table of concerns.



56

Retail Choices

Key findings

The major multiples are the most popular retail choice for meat and poultry purchases.

Over a quarter of UK meat and poultry buyers purchase from a local butcher - but other specialists such as local markets and specialist home delivery are much less likely to be used.

Half of meat buyers are unwilling to consider online purchasing.

Supermarkets and the local butcher

“When purchasing meat for your household, which of the following, if any, do you use? Please choose all that apply.”

Figure 44 Retail choices for purchasing meat and poultry, 2013-2016

2013 2014 2015 2016



963 995 986 1,924

Tesco 47% 49% 47% 44% -3

Sainsbury’s 36% 42% 33% 32% -4

Asda 28% 34% 32% 30% +2

Local butcher 30% 36% 27% 28% -2

Morrisons 25% 29% 28% 27% +2

Aldi na na 24% 26% na

Lidl na na 16% 16% na

M&S 14% 22% 15% 14% 0

Waitrose 12% 18% 13% 11% -1

Iceland na na 11% 11% na

The Co-operative 12% 13% 12% 10% -2

Farm shop 6% 9% 8% 8% +2

Other 10% 10% 6% 5% -5

Local market 7% 9% 5% 4% -3

Local convenience store 2% 3% 2% 2% 0

Home delivery-only grocery retailer (e.g. Ocado)

2% 2% 2% 2% 0

Specialist home delivery (e.g.: Welsh Hook, etc.)

2% 1% 1% 1% -1

Organic shop 1% 2% 1% 1% 0



57

Don't know 1% 2% 1% 1% 0

None of these 1% 1% 1% 1% 0 Source: YouGov Reports, Meat and Poultry Surveys: 15th – 17th May 2013, 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016

The UK’s biggest retail grocery groups are also the most popular choices for the purchase of meat and poultry. Those most likely to opt for the major multiples are most likely to be aged 25-39 or 40-54 – which includes much of the working population and family households looking for convenient and low-cost shopping options. Local butchers continue to be utilised by around one in three who buy meat or poultry. The tendency to opt for these specialists rises from around one in seven of those aged 16-24 to over a third of over-55s. Among other specialists Farm Shops have managed to raise their profile since 2013 but local markets have been on a downward trend.

Limited online appeal – but a hint of growth

“Thinking about buying meat and poultry online, which of the following BEST describes you?”

Figure 45 Attitudes towards buying meat and poultry online, 2015 and 2016


When questioned about the option to buy meat and poultry online, over half of meat and poultry buyers remain unwilling to try this option. However, there has been an increase in the percentage who are happy to buy online to a quarter of purchasers in this sector. Unsurprisingly there is a clear correlation between younger demographics and the increased willingness to buy online – and an unwillingness among older groups.



58

Market Trends

Key findings

Retail sales of meat and poultry declined somewhat in 2015 and are estimated to be static in 2016.

Changing shopping habits have led to smaller, more frequent visits for household food purchases.

The most widely observed perception (on the part of consumers) with regard to meat and poultry purchases is that they are spending the same amount of money for the same amount of product.

Market size

Figure 46 UK spending on meat and poultry (£bn), in current prices, 2012-2016

Source: Office for National Statistics, Consumer Trends Q4 2015/YouGov Reports estimates

Retail sales of meat and poultry in the UK in 2016 are estimated at £19 billion. This is lower than 2014 and static on 2015. Food deflation has been a feature of the retail food sector since the middle of 2015. Prior to that point prices had been rising despite the pressure on spending in the economy. However, increased competitiveness across the major multiples eventually led to falling prices. This had a significant



59

impact on commodity goods (such as fresh unprocessed foods) where price comparisons are relatively simple. Throughout the second half of 2015 and into early 2016 deflation has continued to be a feature of the food sector and this has affected market values. Within the meat and poultry sector volumes have declined which has also led to reduced market values. Consumers may be consciously cutting back on meat and poultry purchases to better manage household budgets. However, retailers and processors have also reduced pack sizes for some products over time. For example while some products (e.g. beef mince) may have retailed in standard 500g packs, a wider range of sizes are available ranging from 250g to 400g dependent on retailer and product. Consumers may perceive that they are still buying a single pack but it may be a smaller pack. The increased use of multipack promotions has also played a part in this. These focus on offering a number of packs of product for a fixed price in some cases across a range of products. In these circumstances consumer attention is more likely to be on the number of packs rather than their contents in terms of weight. There is also a trend towards buying more often. This ties in with a wider shift in food purchase habits towards smaller, more frequent shopping trips rather than a single major weekly shop. This is supported by the improved fresh and chilled food offer at smaller retail outlets, spearheaded by the convenience stores operated by the major multiples. These are often larger than traditional convenience stores and able to incorporate a substantial fresh chilled selection including meat and poultry. This type of top-up option also enables customers to undertake less frequent ‘full supermarket’ shops as they can stretch the time between such trips for longer. In addition, while consumer spending conditions remain challenging, many people have altered their food purchases. Some of these changes have been advantageous to the meat and poultry market, such as a trend towards more cooking from scratch. However, the tiered nature of the fresh food sector has also allowed for trading down from more premium brands and cuts to less expensive choices. Trends in individual product categories are examined in more detail below.

Spending on poultry

“Approximately how much does your household spend on POULTRY to eat at home in an average week?”



60

Figure 47 Weekly spend on poultry to eat at home

Base: 1,832 UK adults aged 16+ who eat poultry Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

Most poultry eaters spend between £6 and £10 with around three in 10 spending more. Poultry is one of the cheapest options in the meat market and products are available at a range of price points which can keep overall spending down. Spend correlates to the number in the home with bigger households spending at higher levels because of the requirement for larger volumes. Those spending £31 or more are almost all from households containing three or more people.

Figure 48 Average weekly spend on poultry to eat at home, 2013-2016

2013 2014 2015 2016


Base: UK adults aged 16+ who eat poultry

913 969 956 1,832

More than £40 0% 0% 0% 0% 0

£31-£40 1% 1% 1% 1% 0

£21-£30 2% 3% 3% 2% 0

£16-£20 6% 6% 9% 8% +2

£11-£15 15% 15% 17% 16% +1

£6-£10 39% 40% 37% 36% -3

Less than £5 26% 22% 19% 21% -5

Nothing/Don't know 10% 14% 14% 16% +6




61

When comparing spending across the last few years, it is apparent that the proportion of meat eaters spending at higher levels has remained relatively constant. However, there has been a slight rise in the percentage who are purchasing between £11 and £20 worth of poultry and a decline in the proportion spending less.

Spending on chicken

“Thinking back over the last year, how has the amount of the different types of meat that you buy changed? And how much has your spend on each type changed over the last year?”

Figure 49 Changes in chicken purchases in the last year, 2014-2016

2014 2015 2016



995 986 1,924

Spend same buy same amount 40% 32% 36% -4

Spend more buy more often 5% 13% 15% +10

Spend more buy same amount 12% 12% 11% -1

Spend the same but buy more often 5% 8% 7% +2

Spend same buy less often 5% 5% 4% -1

Spend less buy less often 5% 4% 3% -2

Spend more buy less 6% 4% 4% -2

Spend less buy same amount 3% 3% 3% 0

Spend less buy more often 1% 3% 3% +2

Not applicable/don’t know 17% 16% 17% 0


Since 2014, more people believe they are spending more and buying more often. There is also an overall shift to buying more often apparent, as the responses for Spend less buy more often and Spend the same but buy more often have also increased. Overall, 25% say they buy more often, up from 11% in 2014.

Spending on turkey




62

Figure 50 Changes in turkey purchases in the last year, 2014-2016

2014 2015 2016



995 986 1,924


Spend less buy less often 9% 10% 9% 0

Spend more buy same amount 6% 6% 6% 0

Spend same buy less often 6% 6% 7% +1

Spend more but buy less 4% 4% 4% 0

Spend same buy more often 2% 3% 3% +1

Spend less buy same amount 2% 3% 2% 0



Not applicable/don’t know 36% 35% 32% -4


Turkey is a much less-frequent purchase than chicken for most households. For most, spending levels and volumes have remained fairly constant. Where there has been a minor increase between 2014 and 2016 is in the tendency to buy more often (whether spending more or less).

Spending on duck




63

Figure 51 Changes in duck purchases in the last year, 2014-2016

2014 2015 2016



995 986 1,924

Spend the same and buy the same amount 22% 19% 23% +1

Spend less and buy less often 6% 8% 7% +1

Spend the same but buy less often 4% 5% 4% 0

Spend more but buy the same amount 4% 4% 4% 0

Spend more but buy less 2% 3% 3% +1

Spend less but buy the same amount 1% 2% 2% +1

Spend less but buy more often 1% 2% 2% +1


Spend more and buy more often 1% 1% 1% 0



Just six in 10 meat and poultry eaters consume duck more frequently than once a month and for most of these expenditure and volumes have remained the same in the past year.

Spending on Other Game




64

Figure 52 Changes in purchases of other game in the last year, 2014-2016

2014 2015 2016



995 986 1,924

Spend same, buy the same amount 18% 15% 19% +1

Spend less and buy less often 4% 5% 6% +2

Spend the same but buy less often 3% 2% 3% 0

Spend more but buy the same amount 3% 2% 2% 0

Spend less but buy the same amount 1% 2% 2% +1

Spend more but buy less 2% 2% 2% 0

Spend less but buy more often 1% 2% 1% 0

Spend the same but buy more often 1% 2% 1% 0

Spend more and buy more often 1% 1% 2% +1



Game is the least frequently purchased product in the meat and poultry market, with a relatively low profile, and little has changed from 2014.

Spending on red meat

“Approximately how much does your household spend on RED MEAT to eat at home in an average week?”



65

Figure 53 Weekly spend on red meat

Base: 1,924 UK adults aged 16+ who eat meat and/or poultry Source: YouGov Reports, Meat and Poultry Survey: 23rd March – 1st April 2016

The profile for weekly expenditure on red meat is very similar to that of poultry, with a bias towards lower spending levels and a peak at £6 to £10. However, a higher percentage of meat and poultry consumers are spending at the £16 to £20 and £21 to £30 ranges than for poultry, reflecting more expensive pricing. Larger households are among those spending at these higher levels (as would be expected), as are older consumers. While no single red meat category is as popular as chicken, it is likely that many consumers add variety to their weekly menus by varying the choice of beef, pork or lamb.



66

Figure 54 Average weekly spend on red meat, 2013-2016

2013 2014 2015 2016


Base: UK adults aged 16+ who eat red meat

833 896 902 1,751

More than £40 1% 0% 0% 0% -1

£31-£40 2% 1% 1% 1% -1

£21-£30 4% 5% 5% 4% 0

£16-£20 11% 9% 11% 9% -2

£11-£15 13% 17% 17% 16% +3

£6-£10 35% 33% 31% 30% -5

Less than £5 22% 22% 22% 21% -1

Nothing/Don't know 12% 14% 14% 18% +6


Looking at trends in the weekly expenditure on red meat since 2013, overall there has been a decline in spending at most price points although this has been relatively slight. In addition there has been an increase in those who either spend nothing or do not know the level of expense involved. The decrease in spending at higher levels has taken place mainly in the last year. The fall at lower price ranges has been more gradual and spread across the 2013-16 period.

Spending on beef

Figure 55 Changes in beef purchases over the last year, 2014-2016

2014 2015 2016



995 986 1,924


Spend more buy the same amount 11% 14% 12% +1


Spend more buy less 7% 11% 7% 0




Spend less buy same amount 2% 2% 1% -1

Spend less buy more often 1% 2% 1% 0





67

When asked about comparative expenditure on beef since the previous year, the most popular response is that the same amount is being spent for the same quantity. One in 10 say they are spending more and buying more often.

Spending on pork

Figure 56 Changes in pork purchases in the last year, 2014-2016

2014 2015 2016



995 986 1,924

Spend same buy same amount 34% 31% 35% +1

Spend less and buy less often 11% 9% 7% -4


Spend same buy less often 6% 6% 6% 0


Spend more but buy less 6% 5% 5% -1






With pork the leading response is that the same amount is being purchased for the same cost. The results for other responses are at relatively low levels.

Spending on bacon and ham



68

Figure 57 Changes in bacon/ham purchases in the last year, 2014-2016

2014 2015 2016



995 986 1,924

Spend same buy same amount 38% 33% 38% 0






Spend more buy less 6% 5% 4% -2



Not applicable/don’t know 20% 22% 22% +2


The changes in spending on bacon and ham are also relatively minor with the top response being that expenditure and quantities are constant. The next most popular perception is that more is being spent for the same amount.

Spending on lamb

Figure 58 Changes in lamb purchases in the last year, 2014-2016

2014 2015 2016



995 986 1,924


Spend more buy same amount 8% 10% 10% +2

Spend less and buy less often 14% 9% 9% -5

Spend more buy less 7% 10% 8% +1

Spend same buy less often 6% 7% 7% +1



Spend less buy same amount 1% 1% 2% +1


Not applicable/don’t know 29% 31% 29% 0 Source: YouGov Reports, Meat and Poultry Surveys: 13th – 16th February 2014, 13th – 17th March 2015 and 23rd March – 1st April 2016



69

Among those buying lamb, again most meat eaters regard their purchasing as being relatively static. The more popular of the other responses indicate that many think the cost of lamb has increased and they are getting less for the same money or having to pay more for the same amount.



70

Future Developments

Key findings

Static retail market values for meat and poultry may not continue due to cost-based pressures.

While value sales may to improve, volume sales will likely fail to show similar growth.

Added-value product could improve marginal sales in the sector, led by convenient choices.

Value growth forecast…

Figure 59 Forecast meat and poultry retail sales (£bn), in current prices, 2017-2019

Source: YouGov Reports Estimates

YouGov Reports forecasts that the meat and poultry market will grow in 2017. The decline and relative stagnation of market values in 2015 and 2016 look unsustainable even in the short to medium term. The cost of agricultural and other inputs will impact on the production process and will have to be absorbed by the retail market at some point. As a result much of the increase in sales value will likely be driven by cost-based inflation.



71

…but volume will likely fail to show similar growth

Many households are using less meat and poultry in their meals. This has been prompted by tighter food budgets and the relative expense of meat when compared to other foods. Trends towards the use of different foods including vegetables to bulk out meals have become established. In addition meat-free meals are part of the recipe portfolio of many households. Younger consumers are more likely to be lighter users of meat and poultry products. These behaviours will be reinforced by healthy eating requirements to boost vegetable intake as well as environmental concerns about the wider impact of meat and poultry consumption.

Premium choices

In order to add value to the meat fixture the major focus is likely to be on added-value products. Convenient products such as prepared or marinated shelf to oven dishes have already begun to take up a bigger share in fresh meat and frozen ranges. The trend towards eating in at home has been an important part of this market development. Other options for premium pricing (including choices such as organic or named breed meats and poultry) may begin to develop further if spending power begins to show real growth. However, prices of inputs as well as consumer demand are also subject to external forces such as the outcome of the EU referendum and its impact on the agricultural and financial sectors. If it is assumed that UK status remains the same there will continue to be challenges for the retail meat and poultry sector in managing effective market growth.



72

Appendix Questionnaire Whose responsibility is it to shop for meals in your household? Mainly myself I share it equally with my partner/spouse Mainly my partner/spouse I share it equally with another person Mainly another person My mother/father Other Don’t know When it comes to meat and fish, which of the following, if any, best describe your eating habits? Please choose all that apply. I eat red meat (e.g. beef, lamb) and/or pork I eat poultry (e.g. chicken, turkey, duck, goose) I eat other types or meat/game (e.g. venison, rabbit, pigeon, etc.) I eat fish I eat shellfish/seafood I do not eat meat or fish/seafood at all Don’t know How often do you eat the following types of meat, if at all, as part of a MAIN MEAL? Beef Lamb Pork Bacon/ham Chicken Turkey Duck Other game Every day Regularly (3-6 times per week) Often (1-2 times per week) Rarely (less than once a week) Very rarely (less than once a month) Never Don’t know Which of the following statements about buying meat and poultry, if any, do you agree with? Please choose all that apply. I tend to buy the same meat and poultry products on a regular basis Price is the main consideration when buying meat and poultry products



73

I plan my meals then buy meat and poultry accordingly I plan which meat and poultry products I wish to purchase before I start shopping The appearance of meat or poultry is an important factor in my decision to buy I plan my meals based on meat and poultry purchases I often buy extra quantities of fresh meat and poultry when it is on offer then freeze it at home for later use When buying meat and poultry I give a higher priority to welfare friendly products rather than geographical source When buying meat and poultry I give a higher priority to geographical source rather than welfare friendly products I prefer to buy cuts which are leaner or contain less fat as they are a healthier option I prefer cuts which have more fat or are less lean as they have more flavour None of these Which, if any, of the following types of LAMB do you eat? Please choose all that apply. Whole leg (joint) Steaks Shoulder (joint) Sausages Mini roast Mince Marinated/BBQ products Liver Half leg (joint) Easy/ready to cook products Diced, cubed or other cuts for stews, stir fries etc. Chops Burgers Any frozen joints or cuts As part of a ready meal Other None of these And how often do you ever eat LAMB? Every day Regularly (3-6 times per week) Often (1-2 times per week) Rarely (less than once a week) Very rarely (less than once a month) Never Don’t know When purchasing meat for your household, which of the following, if any, do you use? Please choose all that apply. Aldi Asda Farm shop Home delivery only grocery retailer (e.g. Ocado)



74

Iceland Lidl Local butcher Local convenience store Local market M&S Morrisons Organic shop Sainsbury’s Specialist home delivery (e.g. Welsh Hook, Laverstoke Park, etc.) Tesco The Co-Operative Waitrose Other None of these Don't know Which, if any, of the following types of BEEF do you eat? Please choose all that apply. Topside Stewing steak Sirloin steak Silverside Rump steak Rib eye steak Mini roast Mince Marinated/BBQ products Fillet steak Easy/ready to cook products Diced, cubed or other cuts for stews, stir fries etc. Canned/tinned beef Beef burgers Any frozen joints or cuts As part of a ready meal Other None of these And how often do you ever eat BEEF? Every day Regularly (3-6 times per week) Often (1-2 times per week) Rarely (less than once a week) Very rarely (less than once a month) Never Don’t know Thinking about buying meat and poultry online, which of the following BEST describes you? I’m happy to buy meat and poultry online and I always have been (i.e. since it became available)



75

I’m happy to buy meat and poultry online but I wasn’t always I’m not happy to buy meat and poultry online but I was in the past I’m not happy to buy meat and poultry online and I never have been None of these Don’t know Which, if any, of the following types of PORK do you eat? Please choose all that apply. Steak Shoulder (Joint) Sausages Roasting joint Mince Marinated/BBQ products Ham Gammon/Bacon Steak Easy/ready to cook products Chops Bacon/ Gammon Joint Bacon Rashers As part of a ready meal Other None of these And how often do you ever eat PORK (excluding sausages or cured products e.g.: bacon and gammon products)? Every day Regularly (3-6 times per week) Often (1-2 times per week) Rarely (less than once a week) Very rarely (less than once a month) Never Don’t know And how often do you ever eat sausages, bacon, gammon or other cured pork products? Every day Regularly (3-6 times per week) Often (1-2 times per week) Rarely (less than once a week) Very rarely (less than once a month) Never Don’t know Which, if any, of these terms do you associate with FRESH CHILLED meat and poultry? Please choose all that apply. Quality Cheap Expensive



76

Value for money Convenient Wide choice Easy to use Versatile None of these Don’t know Which, if any, of the following types of CHICKEN do you eat? Please choose all that apply. Wings Whole birds Thighs Stuffed/flavoured whole birds Skinless breasts Sausages Quarters Marinated chicken pieces Frozen whole birds Frozen joints or cuts Easy/ready to cook products Drumsticks Diced, cubed or other cuts for stews, stir fries etc. Diced breasts Burgers Breasts with skin Breaded pieces/drumsticks As part of a ready meal Other None of these And how often do you ever eat CHICKEN? Every day Regularly (3-6 times per week) Often (1-2 times per week) Rarely (less than once a week) Very rarely (less than once a month) Never Don’t know Which, if any of these terms do you associate with FROZEN meat and poultry? Please choose all that apply. Quality Cheap Expensive Value for money Convenient Wide choice Easy to use



77

Versatile None of these Don’t know Which, if any, of the following types of TURKEY and/or DUCK do you eat? Please choose all that apply. Whole turkey Whole duck Turkey thighs Turkey mince Turkey drumsticks Turkey crown Turkey breasts Mini roast Duck breasts Diced turkey Any frozen turkey or duck, whole birds, joints or cuts Other turkey Other duck Other game None of these And how often do you ever eat TURKEY and/or DUCK? Every day Regularly (3-6 times per week) Often (1-2 times per week) Rarely (less than once a week) Very rarely (less than once a month) Never Don’t know Poultry can be segmented into brown meat (e.g. drumsticks, thighs, etc.) and white meat (e.g. breasts etc.). Thinking about these options which, if any, of the following statements do you agree with? Please choose all that apply. Brown meat is better value than white meat Brown meat is more moist and flavoursome than white Brown meat is more nutritious than white I am deterred from using brown meat cuts because of the bones I do not like paying more for boneless cuts whether brown or white I do not like the taste/texture of brown meat I do not like the taste/texture of white meat I only eat/prefer brown meat I only eat/prefer white meat I would buy more brown meat if it was available in a wider range of boneless cuts White meat can be used in a wider range of recipes White meat is lower in fat than brown meat White meat is more convenient than brown None of these



78

Don’t know Which, if any, of the following prepared meat or poultry products have you PURCHASED in the last year? Please choose all that apply. Ready meals Easy to cook meats (e.g. marinated prepared joints or cuts) Meat based meal kits Sous vide products Canned meat based meals (e.g. Irish stew, meatballs, etc.) Ambient meal pouches (e.g. heat and eat stew) None of these Don’t know How frequently do you purchase these types of products? Four or more times a week 2-3 times a week Once a week 2-3 times a month Once a month Less frequently Don’t know Approximately how much does your household spend on RED MEAT to eat at home in an average week? Up to £5 £6-£10 £11-£15 £16-£20 £21-£30 £31-£40 More than £40 Nothing Don’t know Approximately how much does your household spend on POULTRY to eat at home in an average week? Up to £5 £6-£10 £11-£15 £16-£20 £21-£30 £31-£40 More than £40 Nothing Don’t know



79

Thinking back over the last year, how has the amount of the different types of meat that you buy changed? And how much has your spend on each type changed over the last year? Please choose one of the following options for each type of meat/per column. Beef Lamb Pork Bacon/ham Chicken Turkey Duck Other game Spend more and buy more often Spend more but buy the same amount Spend more but buy less Spend the same but buy more often Spend the same and buy the same amount Spend the same but buy less often Spend less but buy more often Spend less but buy the same amount Spend less and buy less often Not applicable/don’t know Thinking about the types of meat and cuts you now BUY compared to a year ago, which, if any of the following statements do you agree with? I buy cheaper brands I buy cheaper/value cuts I buy more expensive brands I buy more expensive/premium cuts I buy more meat and poultry to cook from scratch I buy more processed or ready to cook meat/poultry products and ready meals I buy more red meat (beef, lamb, pork, etc.) and less white meat (poultry) I buy more white meat (poultry) and less red meat (beef, pork, lamb, etc.) I buy the same types of meat and poultry products None of the above Don’t know Which of the following statements, if any, best describe your habits when it comes to eating red meat (e.g. beef, pork, lamb) and poultry (e.g. chicken, turkey, duck, goose)? Please choose one option per column. Red meat Poultry I try to limit the amount I eat I am trying to cut down on the amount I eat I eat less of this than I did a year ago I eat about the same amount of this as I did a year ago I eat more of this than I did a year ago



80

None of these Don’t know Why are you limiting/eating less (or trying to eat less) meat and/or poultry than a year ago? Please choose all that apply. Meat and poultry are now more expensive I cannot afford to buy as much meat and poultry as I did a year ago I am eating less meat and/or poultry but buy better quality products/cuts Meat and/or poultry offer less value for money than alternative meal centres I have cut back my consumption for health reasons Change in eating habits (e.g. eating more vegetarian meals, fish etc.) The discovery of horsemeat in the food chain made me cut back or stop eating some meats and meat products Other concerns about food safety have made me cut back or stop eating some meats and meat products None of these Don’t know Why are you eating more meat and/or poultry than a year ago? Please choose all that apply. I eat more poultry as it is healthier than red meat I eat more red meat as it is healthier than poultry I eat more poultry as it is tastier than red meat I eat more red meat as it is tastier than poultry I have increased the amount of meat/protein in my diet for health or dietary purposes I have changed my cooking habits and I am eating more meat or poultry based meals than a year ago I can afford to buy more meat or poultry than I did a year ago I am eating cheaper cuts than I did a year ago and this has allowed me to increase the amount I can afford to buy and eat None of these Don’t know When buying meat and poultry, which, if any of the following terms do you look for and/or understand? Quality Standard English Beef/Lamb Scotch Beef/Lamb Welsh Beef/Lamb, etc. Red Tractor Farm Assurance British Quality Assured Pork Charter Quality British Bacon Charter Quality British Ham and Cooked Pork British Quality Assured Pork Sausage British Protected, Geographical Indication (PGI) Freedom Foods/RSPCA Monitored Organic Free range Closed loop production



81

I know and understand the term I have heard of the term but am unsure what it means I am unfamiliar with the term I look for this term When you see the following terms on meat and poultry how, if at all, do they influence your decision to buy? Quality Standard English Beef/Lamb Scotch Beef/Lamb Welsh Beef/Lamb Red Tractor Farm Assurance British Quality Assured Pork Charter Quality British Bacon Charter Quality British Ham and Cooked Pork British Quality Assured Pork Sausage British Protected, Geographical Indication (PGI) Freedom Foods/RSPCA Monitored Organic Free range Closed loop production More likely to buy Does not affect my decision Less likely to buy You have said that these terms make you more likely to buy meat and poultry. Which, if any, of the terms also influence your meat and poultry choices when eating out? Please choose all that apply. Quality Standard English Beef/Lamb Scotch Beef/Lamb Welsh Beef/Lamb Red Tractor Farm Assurance British Quality Assured Pork Charter Quality British Bacon Charter Quality British Ham and Cooked Pork British Quality Assured Pork Sausage British Protected, Geographical Indication (PGI) Freedom Foods/RSPCA Monitored Organic Free range Closed loop production Don't know Which of the following, if any, are important considerations for you when purchasing/eating meat and poultry? Please choose all that apply. It looks good



82

It is organic It is free range It is good value for money It is high quality It is British It is sourced locally It is cheap It tastes good It is halal It is kosher It is lean It is on offer/promotion It is traceable It is from a breed I recognise None of these Don’t know Now thinking about the welfare of the animals used for meat, in general do you think that the following meats are ‘welfare friendly’? Please choose all that you think are. Beef Lamb Pork Chicken Turkey Fish Shellfish None of these Thinking about buying meat and poultry which, if any, of the following statements do you agree with? Please choose all that apply. I prefer buying UK sourced meat and poultry compared to imported meat I prefer to buy locally or regionally sourced meat and poultry when I can I buy some meats based on its national origin, e.g. Welsh lamb, Scottish beef, etc. I do not mind paying more for locally/regionally sourced meat, poultry or fish When eating out I prefer restaurants which use locally sourced meat and poultry In general, I don’t know where my meat and poultry is sourced from None of these Don’t know To what extent do you agree or disagree with the following statements? Eating meat is good for your health We should all eat less meat to help the environment Religious beliefs should have no bearing on how an animal is killed Religious methods of killing animals should be respected I don’t like handling raw meat I enjoy the personal interactions I have with my butcher I don’t like visiting butcher shops because I have to see/smell unpackaged meat Supper/dinner is not a proper meal without meat



83

I don’t need meat to have a good meal Strongly disagree Disagree Neither agree nor disagree Agree Strongly agree Don’t know Now thinking about your cooking habits when compared to a year ago, which, if any, of the following describe how your cooking habits may have changed? Please choose all that apply. I am more likely to substitute a meal out for a more indulgent/expensive home cooked meal I have become more experimental with my cooking to encompass different cuts and types of meat/poultry I am more likely to try recipes or dishes I have tried elsewhere or seen on television, online, etc. I use a wider range of cheaper cuts than I used to I try to use recipes which require less meat or poultry or substitute in more vegetables or other ingredients I eat meat/poultry based dishes less frequently and opt for more fish/shellfish based meals I eat meat/poultry dishes less frequently and eat more vegetable/vegetarian meals My cooking habits have changed in another way None of these - my cooking habits are unchanged Don’t know In general, which, if any, types of meat and poultry do you consider to be healthy? Please choose all that apply. Beef Lamb Pork Chicken Turkey Fish Shellfish None of these Don't know At present, how concerned are you about the following? Salmonella contamination E-coli contamination Avian (bird) flu Foot and Mouth disease BSE Acrylamide in fried foods Campylobacter Dioxins in animal feed, eggs and or meat Radiation contaminated food source High mercury levels in fish/seafood Tainting of food (e.g. rice, baby milk) with other toxic chemicals



84

Contaminated oil Mis-handling of ingredients Use of out-of-date products (e.g. meat) in processed food Fake food Very concerned Somewhat concerned Not at all concerned Don't know

Meat and Poultry 2016brakes-source.co.uk/.../YouGov_-_Meat_and_Poultry_2016.pdf · 2016-06-23 ·...

Documents

Transcript of Meat and Poultry 2016brakes-source.co.uk/.../YouGov_-_Meat_and_Poultry_2016.pdf · 2016-06-23 ·...