Bethany Rogers from Builth Wells has been chosen as one of eight members for Hybu Cig Cymru – Meat Promotion Wales’ (HCC) exclusive Meat Minds programme for 2025-26.

Bethany, who works in lamb procurement for Pilgrims, is part of the second intake of this initiative designed to connect young professionals across the red meat supply chain.

The group met for the first time at the Royal Welsh Show and will take part in five themed sessions covering topics from farming and animal health to consumer trends and eating quality.

Each member will be paired with a mentor within the industry, spend a day at their workplace, and collaborate on a research project that will benefit the wider red meat sector.

HCC’s Producer and Processor Senior Officer, Lowri Thomas said: “The first year of the Meat Minds programme succeeded in its goal, which was to connect and stimulate discussion amongst members of the supply chain. We will be building on the success of its first year to develop a bespoke programme for the new Meat Minds group, deepening their understanding of red meat production from farm to fork.

“We were impressed by the candidates and their varied experiences of the red meat industry. We look forward to working with a dynamic group of people consisting of major retailer, processor and farming co-operative representatives, farmers and more.”

Other members include butchers, farmers, lecturers, and procurement specialists from across Wales and beyond.

The members selected include Ben Roberts, a butcher and owner from Wrexham; Emma Williams, a farmer and on-farm retailer from Anglesey; Erin McNaught, a farmer and farming spokesperson from Bala; Lynfa Jones, breed secretary for the Welsh Black Society from Welshpool; Rachel Jones, an agriculture lecturer from Newtown; Richard Watkin, beef procurement specialist at Kepak from Malvern; and Thomas Davies, an agri trader at Wynnstay from Aberaeron.

Despite not being brought up on a farm, Thomas Davies has always been interested in agriculture and red meat production.

“My background is in farming; I used to help my grandparents on their farm from a young age,” he said.

“I went on to study agriculture for my degree and master’s degree and now I am keen to learn more from other members of Meat Minds and broaden my experience in the Welsh red meat sector.”

Ben Roberts also had a keen interest in the red meat industry from a young age.

He explained: “From helping at my best friend’s dad’s shop, I then went on to working as a Saturday boy at the butchers. At that time, I had no real interest in becoming a butcher and decided to follow the educational route of graphic design. I quickly realised that wasn’t for me and went back to the butcher to ask for a job. I haven’t looked back and now own my own butchery business in Farndon, Cheshire.

“I was pleased to be selected for Meat Minds and eager to learn more about the different elements of the red meat supply chain.”