Demanding times for retail butchers

It would be fair to say NCB retail members are operating in a demanding environment, shaped by rising costs, tighter livestock supply, ever-increasing consumer expectations and regulatory changes. While the plant-based food boom seems to be waning and demand for meat remains robust, butchers have been under pressure to protect margins, maintain availability, and demonstrate high standards on provenance, welfare and sustainability.

Some of the biggest challenges over the past 18 months have included the pressure on wholesale prices, especially in beef and lamb, and increased NI contributions and National Minimum Wage. For our members, this created a difficult balance of choosing when and how to pass on the costs to consumers and when to absorb the increases impacting already tight margins.

As we entered 2026, butchers were then faced with changes to business rates, energy price fluctuation and new employment rights, including Statutory Sick Pay increasing. All alongside consumers remaining sensitive to food inflation while having firm expectations in terms of quality and provenance.

Our members can also find that consumer research feels contradictory, with reports of shoppers buying less expensive cuts, trading down to poultry or reducing how often they buy red meat running alongside those of increased consumer interest in protein and fibre and the nutritional value of the food they eat.

Despite all this, there is resilience among butchers and clear indications of good trade. In 2025, more than 85% of members reported an increase in turnover, and nearly 57% said they were somewhat or very confident in trade for 2026.

There are opportunities for retail butchers that are here to stay:

• You can’t over communicate your welfare, traceability and sustainability policies, especially where this equates to a higher price point. Social media communication and point of sale in the shop is essential, but also ensuring the people behind your counter are trained to start these conversations, not just respond to them, is vital.
• Convenience is still a key ask for consumers; full meal options and ‘ready meals’ are an ever-growing trend.
• Multidecks and demand for prepacked options are growing once again. They’re not right for every store or business but many members preach about the increased sales from young families and younger shoppers when they have introduced more prepacked, unit-priced product into their shops.

And there are a couple of trends that may not be here to stay but are definitely big this summer:

• Picky Bits’ is now a major trend and butchers with deli counters are in a great position to capitalise. Sausage rolls, Scotch eggs, quiches and cocktail sausages are all in demand. Adding options for dips, cheeses, bread etc from your own business or another in the area is a fantastic way to promote local produce and capitalise on the trend.
• GLP-1 usage doesn’t seem to be going anywhere soon, and the use of these drugs comes with the trend for smaller portion sizes while maintaining protein intake. Retail butchers are in a perfect position to provide bespoke portions and highlight the protein and other nutrients in red meat.

When trade is challenging, it can be tempting to put your head down and get on with the job but there is help and support out there for butchers of all sizes. Reach out to one another, to your groups, and to your trade associations. We’re here to help you navigate the changes, challenges and the opportunities, with expert advice and by connecting you to other butchers.