Welsh Red Meat Levy rates are set to increase by 3.3%, in line with Consumer Prices Index including owner occupiers' housing costs (CPIH) inflation.
In April 2023, following a consultation with industry, a mechanism to link future levy increases to the CPIH was recommended and agreed at the time. In April 2024, the rates were increased in line with CPIH, and the same mechanism has been applied for April 2025.
The increase was approved by the Welsh Government Deputy First Minister and Cabinet Secretary for Climate Change and Rural Affairs and will be implemented from 1 April 2025.
This will help ensure that the red meat industry’s dedicated levy body Hybu Cig Cymru – Meat Promotion Wales (HCC) continues to further progress on market opportunities and support with the challenges facing the industry.
HCC’s Chief Executive, José Peralta said: “The decision to link levy rates to annual inflation in 2023, using a tracker, ensured that levy income was maintained in real terms and would remain at a level where spending power is not reduced.
“Numerous challenges are currently testing the industry’s resilience, including trade, socio-economic and environmental concerns, all of which could have a substantial impact on future performance and profitability. It is therefore crucial for the industry to have an appropriately funded levy body to develop, promote and market Welsh red meat, both at home and abroad, and maintain the momentum already achieved. This inflationary rise will help support delivery by HCC of key priorities for levy payers.”
José Peralta added: “HCC continues to be busy at work supporting the industry from assisting processors and exporters in gaining and growing market access, from Dubai to Tokyo, through to implementing consumer campaigns in domestic markets aimed at increasing brand awareness and propensity to purchase of our iconic Welsh red meat brands.
“As HCC enters its last year of the current business plan, we look forward to consulting widely with industry on their views around how HCC should support the Welsh red meat industry in the years to come.”
