Meat Consumption Trends

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Meat Consumption TrendsNutritional Value
FS 322 Muscle Foods and Eggs
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Meat Consumption Trends
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Who are the Consumers?
1983
1991

• Meat Lover 22 5
• Creative Cooks 20 19
• Price Driven 25 27
• Active Life Style 16 23
• Health Oriented 17 26
• National Livestock and Meat Board

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What Has Happened to Meat Consumption in Recent
Years?
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Total Muscle Protein Consumption in the United
States (1910-2000)
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Per Capita Consumption of Various Muscle Foods in
the United States (1960-2000)
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U.S. Per Capita Consumption
2001
Beef 63 lbs Chicken 54 lbs Pork 47 lbs
Fish 15 lbs Turkey 14 lbs Lamb 0.8
lbs Veal 0.5 lbs Boneless basis USDA
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World Meat ConsumptionTop 5 (per capita)2000

• United States 269.3 lbs
• Denmark 252.6 lbs
• Spain 250.6 lbs
• Australia 242.9 lbs
• New Zealand 235.2 lbs
• FAO

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World Meat ConsumptionBottom 5 (per capita)2000

• Bangladesh 6.8 lbs
• Burundi 7.9 lbs
• Rwanda 9.7 lbs
• India 10.0 lbs
• Malawi 10.1 lbs
• FAO

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World Pork Consumption (per capita)2000

• Denmark 162 lbs
• Czech Republic 147 lbs
• Spain 141 lbs
• Germany 130 lbs
• Austria 126 lbs
• USDA

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World Beef Veal Consumption(per capita)2000

• Argentina 144 lbs
• Uruguay 132 lbs
• U.S. 99 lbs
• New Zealand 80 lbs
• Australia 78 lbs
• USDA
• Carcass weight basis

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World Poultry Consumption(per capita)2000

• Hong Kong 158 lbs
• U.S. 112 lbs
• Kuwait 94 lbs
• Singapore 83 lbs
• Canada 77 lbs
• USDA

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World Lamb Consumption(per capita)2000

• New Zealand 57 lbs
• Australia 30 lbs
• Saudi Arabia 27 lbs
• Ireland 20 lbs
• Bulgaria 15 lbs
• USDA

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World Fish/Shellfish Consumption(per
capita)2000

• Malaysia 374 lbs
• Tokelau 336 lbs
• Palau 225 lbs
• Iceland 200 lbs
• Faeroe Island 189 lbs
• Japan 150 lbs
• live weight basis
• USDA

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Percentage of Disposable Income Spent on Food
(Worldwide)1996

• United States 7.2
• U.K. 10.2
• Canada 10.4
• Japan 15.9
• France 17.7
• Mexico 24.0
• India 48.4
• USDA

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What factors have influenced consumption?

• Cost
• Easy to cook
• Availability
• Food Safety
• Diet/Health Concerns

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What factors have influenced consumption?

• Cost of the product

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Retail Cost ComparisonHarris Teeter, Cary,
NCAugust 2002

• Beef Tenderloin 8.99 /lb
• Ground Beef 1.98 /lb
• Pork Chop boneless 4.99 /lb
• Lamb Chop 9.99 /lb
• Veal Chop 9.99 /lb
• Whole Chicken 1.09 /lb
• Chicken Breast boneless 5.29 /lb
• Salmon steak 6.99 /lb
• Shrimp 41/50 count 13.99 /lb

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Ease of Preparation
or lack there of !!
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Sales are often driven by convenience
Prepared Salad Business Sales in Millions
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What about Muscle Foods?

• Fully Cooked Case Ready Products
• Rapid growing segment of the retail market

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Availability / Varity

• Number of Different Meat Items Sold
• Harris Teeter, Cary, NC
• Fresh Frozen
• Beef 84 0
• Pork 60 0
• Poultry (CT) 55 25
• Fish 20 38
• Lamb 12 0
• Veal 10 0

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Food Safety
Product safety continues to be a major issue that
drive consumer buying habits July 2002, ConAgra
recalls 19 million pounds of ground beef
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Food Safety

Level of concern Low Med High
Uncert. Bacterial 18 38 36
3Chemical 14 24 59
8 Add/Pres 20 50 28 2
High percentage of consumers would be willing to
pay more for products with increased safety
interventions
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Diet and Health Issues

• Low fat diet
• Cholesterol
• Saturated Fat
• Hormone / Antibiotic
• Atkins Diet ?

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Diet and Health Issues

• Meat is a good source of
• High Quality Protein
• Iron
• Zinc
• B Vitamins

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Other Challenges in the Future?

• Dependent on several factors
• Demand for product
• Eating Quality
• Lifestyle (Vegan)
• Genetic Engineering (GMO)
• Environmental Factors
• Government Regulations