Category: Quality

HCC recently attended the Royal College of Midwives’ St David’s Day conference in Swansea to highlight the important role of red meat during and post pregnancy. It was an opportunity to talk to midwives and the wider midwifery community about the nutritional qualities of red meat whilst they enjoyed an opportunity to connect, collaborate and … Continued

HCC was recently involved in a Welsh product showcase held at the Tesco HQ in Welwyn Garden City. Samples of Welsh Lamb were dished out to the Tesco team, including their meat buyers, at the retailer’s head office. It was a fantastic opportunity to talk to key staff members about the quality, taste and versatility … Continued

Hybu Cig Cymru – Meat Promotion Wales (HCC) has outlined its priorities for the next four years with the publication of its strategic action plan, ‘Red Meat Industry Vision: Delivering Value for Wales’. The document, published today [10 March 2026], reveals three focus areas that will support the levy body’s mission of leading and supporting … Continued

The February Market Bulletin looks at trade figures for 2025. Key points: UK beef production in 2025 decreased by 3% (DEFRA), driven by a 5% reduction in total cattle throughput. There was a marginal decline of 1% in exports of UK beef on the year, but export value increased by 28%. This reflects continued strength … Continued

Commenting on the publication of the NFU’s ‘Welsh Suckler Beef Production’ a HCC spokesperson said: HCC welcomes NFU’s ‘Welsh Suckler Beef Production’ report. As HCC recently outlined to the Senedd ETRA Food Processing inquiry, declining livestock numbers, suckler cattle in particular, remain a significant concern for the whole industry. Coordinated, long‑term action is urgently needed, … Continued

As part of HCC’s Meat Minds programme, its current members have discussed a wide range of relevant topics, from sustainability and grassland management to sheep genetics, with opportunities to meet industry leaders and experts along the way. Their latest session focused on beef production and genetics with a visit to Warren Farm, Chester where they … Continued

The January Market Bulletin looks at cattle, sheep and pig slaughter and production trends in the UK for 2025, following the recently released throughput figures from Defra. Key points: Cattle throughput decreased on the year. This led to lower domestic beef production – down 4% year-on-year, and 3% below the five-year average. Looking to 2026, … Continued

Responding to the report’s publication, a HCC spokesperson said: “We welcome the Senedd committee’s work in this area and the publication of ‘Bring home the harvest: supporting the Welsh food processing industry’. In particular, the recommendation which seeks to look at how Welsh Government and wider stakeholders can support Welsh abattoirs and food producers to … Continued

2025 was an exciting and productive year for the Porc Blasus brand, co-ordinated by Hybu Cig Cymru – Meat Promotion Wales (HCC) on behalf of pork producers in Wales. The marketing activities focused on creating fresh, high-quality content to showcase the product and support the network of dedicated producers. During the summer months, 12 brand-new … Continued

The Welsh Government is seeking to appoint four new Non-executive Directors to join the Hybu Cig Cymru – Meat Promotion Wales (HCC) Board. Chaired by Catherine Smith, the board is comprised of individuals with varied experiences across the red meat supply chain. The members have a strong, sector‑wide skill set and experience spanning governance, agriculture, … Continued