Although 90% of respondents in recent research indicated they ate red meat at least once a month, there is an overall drop in consumption with 39% of red meat consumers in the U.S indicating that they ate less red meat in 2013 than the year before. Of those people who are eating less red meat, 16% of them are eating better, higher quality cuts of meat. 25% of consumers of pork responded that they ate less pork in 2013 than the year before while 13% indicated that they ate more. More than half of the respondents stated that the increase in price of red meat was prohibiting them from buying it as often as they would like. Behind these trends of declining consumption is consumer’s striving to cut cholesterol and fat in their diets. With price, health trends, and lack of innovation working against the sector, supplying higher-quality cuts of meat to consumers may prove advantageous to those in the industry.
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