A quarter of Americans may have recently reported that they ate less meat in 2019, however the majority (87%) of home-cooked meals still included some form of poultry or meat, according to the 2020 Power of Meat Report.
This report, published by the Food Industry Association and the Foundation for Meat and Poultry Research and Education, the foundation for the North American Meat Institute, explores consumption trends, sales growth and consumer preferences in order to understand how meat and poultry fit into a changing food culture.
The number of dinners prepared at home during a typical week dropped from 4.9 to 4.5 in 2019. Nearly half (46%) of the consumers surveyed indicated they eat meat or poultry 1-3 times per week, 18% stated they ate meat/poultry four times a week, while 37% ate meat 5-7 times per week. On average, meat or poultry was consumed at dinner 3.9 times per week.
Millennials love Instant Pots
In 2019, the use of preparation appliances – grills, Instant Pots and air fryers – continued to grow. The Instant Pot is a compact, multi-functional appliance that has gained a cult following among users.
Specifically, millennials were the most likely to have adopted use of Instant Pots, with more than a quarter of both young and old Millennials indicating they used the appliance frequently when preparing fresh meat or poultry. Only 7% of Boomers stated they had used their Instant Pot to cook meat or poultry.
“The different ways in which shoppers prepare fresh meat and poultry, now and in the future, can provide ideas for meat and meal-based merchandising and recipes,” the report said.
Growing value of value-added meat
Nearly a quarter (23%) of shoppers indicated that they purchase value-added meat – items that are pre-marinated, pre-cut or pre-seasoned – frequently. This number has shown significant growth since 2016 (9%). The consumers surveyed were more likely to pay more for value-added chicken or turkey products than beef or pork counterparts.
“Value-added meat and poultry addresses several trends that are driving growth in perimeter and center-store categories: convenience and adventurous eating, the quest for fun and different flavor profiles and the growing popularity of international cuisines, such as pre-marinated fajita meat,” the report said.
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