Red Meat Positives and Frustrations

A Sector with Strong Demand but Political Headwinds

Enduring consumer demand for red meat emerged as a clear positive for Scotland’s producers and processors as industry leaders gathered at the Scottish Association of Meat Wholesalers’ (SAMW) Annual New Year Lunch (NYL) in Edinburgh.

Asked to reflect on what is working well—and what is not—for the red meat sector as we look ahead to 2026, a pre-lunch panel discussion struck a balanced tone.  Panellists and delegates alike were upbeat about the strength and resilience of Scottish red meat production, while expressing deep frustration at the lack of political understanding and support for the industry that will drive growth.

Strong Foundations and Growing Optimism

Leading the discussion on the distinguished panel were Scott Jarron, Dundee butcher, and past president of Scottish Craft Butchers; Nick Allen, Chief Executive of the British Meat Processors Association (BMPA); and Sarah Millar, Chief Executive of Quality Meat Scotland (QMS).  Delegates also contributed actively to the debate during the panel discussion and the rest of the day

On the positive side, there was strong agreement that consumers continue to want—and buy—red meat.  This was seen as a major boost for the sector, particularly when set against previous periods of market turbulence and sustained pressure from anti-meat campaigning in more recent years.

With international markets also presenting valuable sales opportunities, delegates felt there remains clear scope for further demand growth.  Renewed optimism among suckler producers was highlighted as especially encouraging, with confidence levels described as possibly the strongest seen in the past decade.  Demand for protein, one delegate noted, is very much “having its heyday.”

Political Frustrations Remain

However, the most significant concerns raised centred on the role of politicians and officials.  Delegates expressed frustration that too many decision-makers appear unwilling to recognise the economic, social and food security value of a strong Scottish and British red meat industry.

Some delegates argued that, over the past five to seven years, little tangible action has been taken by politicians to actively advance the sector.  Words of support were too often not matched by delivery.

Strengthening Supply Chain Relationships

When discussion turned to relationships between farmers and processors, delegates acknowledged that perceptions vary widely depending on where producers sit within the supply chain.  While many processors and finishers enjoy strong, mutually beneficial partnerships, there is scope to do more.

An increased focus on partnership working and improving understanding across the supply chain is essential.  Greater transparency and collaboration were seen as key to strengthening resilience and shared success.

At the same time, concern was raised about the damaging impact of misinformation.  Delegates agreed that the industry gains nothing when inaccurate or misleading narratives are injected into debate, undermining trust, and progress.

Looking Ahead

The message from the NYL was clear: Scotland’s red meat sector has strong foundations, resilient demand, and real growth potential.  But unlocking that potential will require political leadership that moves beyond rhetoric, alongside continued collaboration across the supply chain to ensure the industry remains competitive, confident, and future-focused.

 

Thank you to Dunbia Highland Meats for the top class NYL steaks.