The combined average market price of all prime-grade cattle in Great Britain (GB) rose 7p from the previous week to 635p/kg.

According to the Agriculture and Horticulture Development Board (AHDB), this is the fourth consecutive week of price increases, which is ascribed to lower year-on-year supply levels.

Trainee analyst at the AHDB, Hannah McLoughlin said: "Steers averaged 637p/kg, an increase of 6p from the previous week, while heifers gained 8p to reach 635p/kg.

"Young bull prices saw an increase of 5p to 620p/kg."

The AHDB said the estimated prime cattle slaughter rate reached 29,800 head in the same week, which was an increase of 300 head on the previous week, but 1,500 head lower year-on-year.

"The overall average cow price was up 10p to 471p/kg in the latest week, but still sits 42p lower than last year," according to McLoughlin.

"Throughputs of cows increased by 600 head to reach 9,800 head. However, this is 700 head lower than the same week last year reflecting continued pressure on cow availability."

Sheep

AHDB said finished sheep prices remained stable, "with the GB deadweight NSL SQQ, sitting at 732p/kg in the week ending October 3".

Although the estimated slaughter rate increased by 11,000 head week-on-week to 208,500 head, it remained 8,400 head lower than the same week in 2025.

AHDB reported that in the live markets, "the E&W liveweight NSL SQQ lost 4p on the week to sit at 337p/kg, this is 32p higher than the same week last year".

Throughputs, however, remained at the same level as the week before.

"Cull ewes averaged £137/head in the week ending October 4, a minimal loss from the previous week, but remaining above 2025 levels.

"Throughput of ewes saw an increase of 1,800 head from the previous week," McLoughlin added.

Foodservice

Turning to the foodservice sector, AHDB retail and consumer insight analyst, Lucy Rabjohn, said beef volumes "declined −2.9% year-on-year over the past 52 weeks to 6 September 2026".

"The decline was primarily due to takeaways, which saw a −6.7% decline in volumes year-on-year.

"Burger meals make up 49.2% of total beef foodservice volumes, [and] beef burger volumes were up 3.3% year-on-year," she added.

Rabjohn attributed this increase to the "hot weather over the summer months and its association with the product".

A growth in Asian dish consumption (+9.2%) was driven by an increase in purchase volumes, she said.

"Volume declined for Italian (−0.8%), meat-centred meals (−13.2%), savoury pastry (−11.3%), and beef Mexican meals (−28.5%)."

During the same period total lamb volumes in foodservice fell by 9.3% year-on-year.

"This was driven by decreases in both takeaways and dine-in/on-the-go dishes, likely due to average price increases of +3.5%," she added.

Pigmeat volumes in foodservice for the year ending September 6, saw a −5.5% decline year-on-year.

"This was driven by a decline in both takeaways and dine-in/on-the-go dishes. During this time, average prices per pack increased +6.0%," according to AHDB.

Savoury pastries, which are the most popular pigmeat dish out-of-home, showed a 11.4% decline in volume, "possibly due to increasing prices and push back against ultra processed meats", Rabjohn said.