Meat Minds members reflect on an informative programme

The 2025–26 Meat Minds cohort convened earlier this month for their final group session, marking the culmination of the programme with a reflective and forward-looking discussion on their experiences throughout the year.

The morning session in Welshpool provided each participant with the opportunity to present insights from their industry placement day, where they were paired with dedicated mentors from across the red meat sector, including with a Welsh processor, the Welsh Veterinary Science Centre (WVSC) and with a grassland specialist. Members spoke highly of these placements, highlighting the value of hands-on learning, meaningful industry exposure and the strong professional connections established which would support their ongoing career development.

Adding to the session, HCC’s Strategy and Future Policy Manager, John Richards, delivered an overview of HCC’s strategic action plan, outlining its three key priority areas. This prompted an engaging discussion, with cohort members contributing thoughtful perspectives and innovative ideas on the future direction of the red meat industry.

The group also visited Wynnstay’s headquarters in Llansantffraid, where they gained valuable insights into the wider agricultural supply chain. The visit included an opportunity to hear from CEO Alk Brand and a presentation by a specialist Wynnstay nutritionist on the critical role of diet in maintaining high standards of animal health and performance.

Reflecting on the programme’s success, John Richards said: “We wish to thank the members for their participation and engagement in the Meat Minds programme over the year, and look forward to seeing how their careers develop within the red meat sector.”