The study said the response to these meat trends means new business for the foodservice supply chain and more consumer choices. New animals, new cuts, re-discovered breeds, premium and ethically produced versions of most meat, poultry and seafood are now available, the study reported.
Trends the report identifies include:
Get Your Meat and Wellness Too: Nutrient-dense, grass-fed selections (including beef, buffalo and even goat) are higher in Omega-3 fatty acids and conjugated linoleic acid (CLA), a polyunsaturated fatty acid that some scientists believe fights cancer, are lower in fat and are hormone- and antibiotic-free.
Healthy Protein from Happy Animals: Concern for the environment and food safety influences growth of natural and humanely raised choices like heritage breed pork raised on family farms, buffalo, American Waygu (Kobe) beef and grass-fed cattle. Even QSR giants now offer humanely raised, hormone- and antibiotic-free niche pork.
Affordable Indulgence: Superior marbling, full-flavor and melt-in-your-mouth tenderness describe why choices like pork belly, Berkshire pork and American Waygu beef are worth the splurge. Waygu appears more on restaurant and steakhouse menus, as hamburger chains distinguish themselves with Angus.