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Population Changes (updated as new U.S. census data is available)
Changes in the U.S. population mean changes in beef trends. Factors affecting beef sales:
 There is an increase in the number of working women. The female labor force doubled in the last 50 years with 60% of all women now employed.
The Baby Boomer generation is reaching middle age; by 2020, 41% of Americans will be 45.
The number of Hispanics and Asian-Americans is expected to triple within the next 50 years; by 2050, only 50% of the U.S. population will be white.
Other related graphs:
Small Households
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Beef Cut Information (last updated 6/30/10; updated annually)
Ground beef accounts for 66% of all fresh beef eatings (servings) in-home.
Annual eatings of burgers increased from 2008 to 2009, while meatloaf and ground beef dishes slightly decreased.
The Top 10 Beef Cuts lists will help you stay on top of movement trends among beef's top-selling cuts and remain ahead of the curve when planning upcoming orders and promotions.
Other related graphs:
Eating Frequency by Beef Cut
Trends in Beef Usage:
Steak/Roast
Combination Dishes
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In-Home Beef Consumption (last updated 6/30/10; updated annually)
Fresh beef is eaten at home an average of 3.3 times by 8 out of 10 people in a 2-week period.
Other related graphs:
Fresh Beef Eatings:
By Type
By Usage
By Age
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Market Share
Protein Market Share at Retail (last updated 5/4/10; updated quarterly):
Pound Sales
Dollar Sales
Market Share of Total Fresh Meat (last updated 2/1/10; updated annually):
Pound Sales
Dollar Sales
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Changing Attitudes
Obesity is driving change throughout our market place and our culture. Now more than ever, health and wellness are priorities for consumers. More than half of consumers (66 percent) say they have made a change to improve the healthfulness of their diet within the past six months. At the same time, the Baby Boomer population is getting older. So, while consumers are watching their calorie intake, they're also looking for foods that will help them meet their nutrient requirements and fuel a longer, healthier life.
High-quality proteins, like beef, promote optimal health and provide consumers with a naturally nutrient-rich package. The nutrients in lean beef such as protein, iron and zinc help people feel satisfied longer and get more nutrition from their calories, without sacrificing taste.
Research conducted on behalf of the beef checkoff showed that consumers have a high interest in "lean" beef. The word "lean" resonates with them as healthy and fit. Research also reveals that consumers desire help identifying lean beef cuts in the meat case and a "designated lean beef" section increases consumer intent to purchase. There are 29 lean beef cuts available, including T-bone, tenderloin and flank steaks, so consumers have many options.
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