What's driving diners' choices around meat?

Consumers are clearly interested in more veggies at the center of the plate—but that doesn’t mean meat is losing favor. A majority of consumers say their consumption of beef and pork is the same as it was two years ago, according to Technomic. So what’s resonating with them, as well as those who are still eating meat on a regular basis (though slightly less than before), on the menu?

Three in 10 say restaurants are offering more beef dishes they like; 21% say the same of pork dishes.

Source: Technomic Beef & Pork Consumer Trend Report

Of those who eat the meats, 46% order beef and 27% order pork from foodservice at least once a week.

Source: Technomic Beef & Pork Consumer Trend Report

Forty-four percent say it’s important for their pork to come from pigs treated humanely.

Source: Technomic Beef & Pork Consumer Trend Report

Thirty-seven percent say the same for pork. While more than a quarter of diners say that a craving is the primary driver behind their purchase of beef or pork at a restaurant, quality and taste are the biggest drivers.

Source: Technomic Beef & Pork Consumer Trend Report

That's more than any other traditional or health halo claim. “Lean” is the most appealing claim for pork.

Source: Technomic Beef & Pork Consumer Trend Report

The same percentage says they want more beef entrees with new or unique flavors. Slightly fewer, 36%, say they want more ethnically inspired beef dishes from restaurants.

At the same time, 37% of consumers—up from 32% two years ago—want restaurants to offer a wider variety of pork dishes.

Source: Technomic Beef & Pork Consumer Trend Report