Key facts
- The share of red meat on UK menus has decreased by 2.5 percentage points to 24.0%.
- 57% of consumers plan to cut back on eating out due to worsening finances.
- Out-of-home food spending has decreased by 0.5% year-on-year.
- Pork is the only red meat to have significantly grown its menu share in the past five years.
- Beef demand saw volumes drop by 3.7 million kilograms over the past year.
- Restaurants are experimenting with positioning beef as an ingredient rather than the centrepiece.
The proportion of red meat options on UK restaurant menus has declined to 24.0%, a 2.5 percentage point decrease from its peak. This trend is driven by consumers swapping to alternatives due to financial constraints, with 57% planning to reduce eating out and a 0.5% year-on-year decrease in out-of-home food spending. Despite the overall decline, red meat remains a significant driver of restaurant spend, with beef and lamb meals commanding higher average prices. Pork is the only red meat to have significantly grown its menu share over the past five years, with restaurants using it to anchor value and drive innovation. The average number of pork menu items has increased to 17, up from 14 in 2022. Lamb is positioned as a premium choice, reflected in its higher average meal spend of £26.22. Beef demand has seen a substantial drop in volumes, with restaurants experimenting with positioning beef as an ingredient rather than the main centrepiece to manage costs. Menu language is also evolving, with descriptors like 'crispy' and 'smoked' being used to enhance appeal, particularly for pork. Consumers are increasingly influenced by quality, seasonality, and local sourcing.