A new cohort of young professionals from across Wales’ red‑meat supply chain has secured places on Hybu Cig Cymru’s (HCC) Meat Minds development programme, local reporting shows. The South Wales Argus names eight participants — including Wrexham butcher Ben Roberts, lamb procurement specialist Bethany Rogers, Anglesey farmer and retailer Emma Williams, Bala farmer and spokesperson Erin McNaught, Welsh Black Society breed secretary Lynfa Jones, Newtown agriculture lecturer Rachel Jones, Kepak beef procurement worker Richard Watkin and Wynnstay agri‑trader Thomas Davies — who will take part in a year‑long programme designed to deepen cross‑sector knowledge. According to the same report, members will be paired with industry mentors and will spend a day working within their mentor’s business.

The initiative is structured as a 12‑month commitment combining classroom‑style module days with practical exposure. HCC’s programme guidance describes six days of activity delivered over the year — five themed module days and a separate mentor workplace day — covering topics from industry leadership and the farmed environment to One Health, supply‑chain efficiencies, and meat quality and profitability. The scheme also includes a group research project intended to generate industry‑relevant data, plus opportunities to attend conferences and promotional events. HCC materials and independent reporting both set out expectations that participants will share learning across the sector.

The named participants represent a cross‑section of the supply chain, from on‑farm retail and procurement to butchery and academic roles. Local reporting on Ben Roberts notes he is an award‑winning butcher who recently opened a new shop, drawing on prior training and competition success, and has plans to take on apprentices and further develop his business. The Welsh Black Cattle Society confirms Lynfa Jones’ longstanding role with the breed society, noting her background in farming and marketing and her involvement with sales and branch activities. Such varied experience is intended to enrich the peer learning and the collaborative research that Meat Minds members will produce.

There are slight discrepancies in reporting about the scheme’s intake size. HCC’s own newsroom previously announced an inaugural intake of ten members selected at the Royal Welsh Show, while the South Wales Argus lists eight names drawn from the current cohort — a difference that may reflect timing, regional reporting focus or subsequent changes to membership. Separately, HCC and trade press report strong demand for the programme and have opened applications for a second intake, reiterating the six‑day commitment and inviting candidates from across farming, processing, retailing, butchery and catering to apply.

Taken together, organisers and participants present Meat Minds as a practical attempt to knit together knowledge of animal health, production practices, eating quality and consumer trends so that early‑career professionals can speak confidently about the red‑meat sector. HCC and industry reporting stress the programme’s dual goals of improving technical understanding and creating a network of informed advocates whose collaborative research and workplace placements should, organisers say, benefit the wider supply chain.