Meat is one of the most dynamic commodities in the United States today. This is primarily due to the trend of adding value to livestock through organic, grass-fed, free-range, and other farm practices, as well as the growing trend to brand customer-ready meat.
"The Fresh Meat Market in the U.S.: Beef, Chicken, Pork, Turkey, and Lamb in Retail and Foodservice" provides in-depth analysis of the five leading meat categories—-beef, chicken, lamb, pork and turkey—-sold through retail and foodservice channels.
Looking at total U.S. meat dollar sales, the data for 2007 to 2008 displays the impact of the economy on meat purchases. From 2007 to 2008, chicken, often considered the affordable meat, experienced a 6.7 percent increase in dollar sales, while beef barely showed any growth. However, beef is still the leader in a $142 billion market.
For retail, market size (current and projected) and composition data are provided for the five uncooked meat categories, as well as the numerous value-added positionings in which they compete. Scanner data allows for brand rankings and market share analysis. This report also examines the competitive landscape throughout the foodservice channel: suppliers and distributors of uncooked meat, branding trends, menu positionings, and more.
Consumer usage data on meat, in general, and meat by category, as well as consumer opinions towards branding and value-added positionings is included. Other topics covered include regulatory, food safety, market drivers, trends in new products, and marketing trends.
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