What you need to know
After rising for years, red meat prices began to abate somewhat in 2015. Sales grew, ultimately climbing 25% from 2010-15 to surpass the $46.7 billion mark, and are expected to continue to rise, particularly as higher-income consumers embrace a variety of other red meats (lamb, venison, bison, ostrich) with demonstrated health benefits. Consumers are increasingly turning to non-traditional venues for their red meats, with parents notably likely to purchase red meat online, and Hispanic consumers turning to mass merchandisers for red meat. For all consumers, the key to luring them to red meat proteins will be naturally positioned options promising no artificial preservatives or fillers.
Definition
This report builds on the analysis presented in Mintel’s Red Meat – US, February 2015; Red Meat – US, September 2013; Red Meat – US, October 2012; as well as the same title in November 2010, November 2008, December 2007, and December 2006. The Report covers retail sales of beef, pork, and lamb, in all forms, including ready-to-eat, and heat-and-eat. It does NOT cover meats in sausages or hot dog formats.
Included are the following types of meat:
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Beef, including ground beef, steaks, roasts, and other cuts of beef
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Pork, including pork chops, pork cutlets, and other cuts
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Lamb.
