US Red Meat Market 2025–2034

Reports Description

As per the current market research conducted by the CMI Team, the US Red Meat Market is expected to record a CAGR of 3.2% from 2024 to 2033. In 2024, the market size is projected to reach a valuation of USD 98,192.9 Million. By 2033, the valuation is anticipated to reach USD 130,376.1 Million.

This chart reveals the projections for the world’s meat production for 2020, 2021 and 2022, focusing on China, the USA, Brazil and Russia. China occupies the largest production capacity share, which increased from 78.35 million tonnes in 2020 to 92.95 million tonnes in 2022.

The USA is another relatively stable production, from 47.06 million tonnes in 2020 to 47.53 million tonnes in 2022. Brazil also increases the growth rate constantly, it increases from 28.57 to 30.4 million tonnes in the same years. At the same time, production in Russia rose to 12.24 million tonnes in 2022.

Especially for the US Red Meat Market, this chart clearly expresses that the country has continued to contribute to global meat production and the sector is unaffected by global economic cycles. Such stability indicates that the US continues to hold up its position in the red meat market to compete effectively with other countries.

US Red Meat Market – Significant Growth Factors

The US Red Meat Market presents significant growth opportunities due to several factors:

• Rising Protein Consumption: Consumers around the globe are in the habit of eating high-protein diets; therefore, they need to consume red meat to meet the body’s amino acid and nutrient needs. Both variations are essential to continued strength and energy, and with demographic preferences for healthy body-building shifting towards health-conscious meals, red meat still plays a pivotal role in increasing market demand.

• Technological Advancements in Processing: Examples of the new technologies in the processing of red meat include new automated processing methods, as well as introducing other forms of packaging that offer better and improved products and increased shelf-life besides enhancing the process. Moreover, technology increases production efficiency and minimizes the wastage of resources; hence, the availability of red meat products to consumers is enhanced.

• Expansion of Food Service Industry: This is because their growth fuels the demand in restaurants, Gehl fast foods, fast food chains and catering service providers. These shifts in consumption patterns, the growth of urbanization, and the use of products in menus with meat as the central ingredient expand the market.

• Growing Interest in Premium Products: Consumers are interested in moving up, especially in the consumption of other quality red meats like organic, grass-fed and ethically sourced ones. This is because there appears to be a growing demand for premium, better quality and more sustainable meats that see producers getting involved in these segments to satisfy health-conscious clients.

• E-Commerce and Direct-to-Consumer Channels: E-commerce grocery services and door-step delivery services are the key high-growth categories. In that case, red meat producers will be able to extend the target audiences and develop new products based on digital opportunities; the demand for convenient shopping and home delivery remains high.

US Red Meat Market – Key Developments

Developments of the market are:

• In October 2024, Kilcoy Global Foods, a Queensland-based beef processor, acquired Tyson Foods’ Coominya beef pattie manufacturing plant west of Brisbane.

• In August 2024, Cargill acquired case-ready meat plants in North Kingstown, RI, and Camp Hill, Penn. from Infinity Meat Solutions, subsidiaries of Ahold Delhaize USA.

Such significant developments have enabled the companies to increase their offering and market presence by deriving growth opportunities from the US Red Meat Market. This trend will continue since companies will look for competitive advantages.

US Red Meat Market – Significant Threats

The US Red Meat Market has the following threats, which are central and have the potential to affect it in future. Some of these threats include:

• Health Concerns and Dietary Shifts: Due to the adverse health effects of excessive consumption of red meat, there is a shift to a plant-based food system –less red meat. This change in the food intake pattern will have an impact because most consumers prefer healthy diets.

• Environmental Regulations and Sustainability Pressures: Meat production is gradually faced with mounting ecological challenges and looming regulations on emissions of greenhouse gases and conservation of water to the extent that sustainability costs lower products’ profitability and change market balances.

• Supply Chain Disruptions: Global risks that affect the supply chain, including diseases, trade wars and natural disasters, disrupt supply and hence lead to high costs. Its impact leads to dysfunctionality at the line of production and natural volatility, thus causing a drag on the general performance of the market.

• Animal Welfare Concerns: The legislation is likely to be even tighter as consumers become more conscious and advocate for animal welfare problems, and humane agriculture will be needed. This must, amongst other things, impose additional production costs on the producers whenever they engage in such practices, and this aspect will shape market prices and consumers’ willingness to take products from those producers.

• Fluctuating Feed Costs: Variability in feed cost dramatically affects the production costs of red meat for several reasons, including uncertainty of weather conditions and problems associated with global supply chains. Expensive feeds can be passed on by raising the price of beef, which would thus reduce consumer demand and change market stability.

Category-Wise Insights

By Type:

• Beef: Beef is the meat of beef cattle that provides various cuts found in the marketplace. For instance, steaks, roasts, ground beef, and several more varieties. Beef accounts for a large share of the red meat category. Despite the higher consumption levels it experiences in the US market, beef still enjoys a top-of-the-distribution-demand curve due to the wide popularity and variety it has garnered. Premium cuts, organic beef, and grass-fed beef are the trends gaining importance in recent times. Processing and packaging enhancements and health-conscious products have continued to drive up the beef business.

• Pig: Cattle-slaughter weight pig meat, or pork, covers fresh pork and a variety of processed items such as sausages, bacon, and ham. Pork is the most used and consumed meat, valued for its taste and affordability. It is observed that there is an increasing demand for processed and value-added pork, such as sausages and bacon, in the U.S. market. There are also trends related to specialty pork products with work into making production more sustainable. Growth in this market is spurred on by advancements in meat processing technologies on the opposing side.

• Sheep & Goat: Mutton or lamb and goat meat, fresh and processed, fall in this category. One of the most flavored meats, it mainly appears in ethnic foods. The US sheep and goat meat market has been growing based on the increasing interest from the consumer market in different and exotic meats. Premium cuts and organic are emphasized, while more attention is given to the ethics and sustainability of production.

• Others: This is the final category: red meats of unidentified type, not factored in by the major ones. These comprise venison (deer meat), bison, and specialty meat. The “Others” category is highly on trend because consumers seek alternative or healthier meats. Some niche market trends are game and bison markets, spurred by perceived health benefits and gourmet appeal. This segment is also being led through specialty retailing and online.

By Cut Type

• Steaks: Steaks are cuts of red meat, mainly beef, cut from any part of the animal, including ribeye, sirloin, filet mignon, and others. Since these can be cooked on a grill or pan-seared, they have gained popularity because of their tender quality and taste. Premium and gourmet steaks continue to grow as consumers seek finer restaurant experiences. Advances in methods of processing and maturation of meats utilized by man have gradually culminated in more excellent flavor and texture in the product from these meats.

• Ribs: This cut comes from the rib section of the animal, including beef ribs, pork ribs, and lamb ribs. They can be cooked as singular ribs or as a rack. Ribs remain very popular for grill and barbecue. More importantly, there is a growing demand for smoked and flavored ribs in the food service sector and at home. The hype over the increasing barbecue culture and consumer demand for more diversified flavour styles would bring changes in rib preparations and innovation in seasonings.

• Ground meat: It is ground red meats, beef, pork, or lamb. The ground meat appears commercially in burgers, meatballs, and sausages. It has high demand and risen in recent years since it is versatile and relatively cheaper than other servings. Furthermore, consumers are choosing to consume healthier ground meats and blends of meat and plant-based ingredients that people used to consume historically.

• Roasts: Roasts consist of large pieces of red meat; they typically offer cooking a whole piece-a beef chuck roast, pork loin roast, or lamb leg roast. They are often slow cooked, sometimes oven roasted. Roasts are great for family meals and occasions. New trends use herbs and spices for more flavorful recipes, and there is interest in sous vide cooking, which cooks foods much more precisely and with much more flavour without much support or effort from the cook.

• Shank: Shank cuts come from the lower part of the animal, including both the front and hind legs. Rich in a meat flavour, many compare it to the use of the shank cuts in prepping stews and braises, which has grown with slow-cooked dishes and hearty recipes. Shanks come into focus due to an interest in the traditional mode of cooking and the comfort foods brought to the light through this type of cut, which adds further depth and richness to meals.

• Others: Others lesser-known cuts of red meat, including offal (liver, kidneys etc.), tongue and oxtail. These are used mainly in specialty dishes and ethnic cuisines. There is a growing interest in offal and specialty cuts because of their flavour profiles and nutritional value. The no-waste-nose-to-tail movement, which promotes the use of any portion of the animal possible, adds to their appeal.

By Form

• Fresh Red Meat: Fresh red meat is fresh meat that is never processed or preserved and sold raw. Such fresh red meat products include cuts like steaks, chops, and roasts. Fresh red meat sells well, and consumers value its quality and flavor. Fresh red meat is increasingly sourced locally and nationally as consumers remain keen to trace sources and seek minimal food miles. Thirdly, packaging, supply chain, and logistics innovations keep fresh meat fresh for longer.

• Frozen Red Meat: Frozen red meat is preser-ved through freezing to prolong its shelf life. Some diverse cuts and products remain preserved at low temperatures before consumption. The demand for frozen red meat has been rising recently due to its convenience and long shelf life. Improved freezing technology and better storage conditions have improved the quality of frozen products. Another factor for the high demand for frozen red meat is consumer preference for buying in bulk and the rapid progress of e-commerce platforms.

• Processed Red Meat: Processed red meat refers to any meat product that has been preserved by curing, smoking, and the addition of preservatives, among others. In this category are found sausages, bacon, deli meats, among others. They still maintain good market demand and are convenient and flexible to use. However, the trend is toward healthier options with reduced sodium and fat. Improved processing techniques are likely to taste better and to have healthier nutritional profiles, health problems associated with processed meats.

Report Scope

Competitive Landscape – US Red Meat Market

The US Red Meat Market is highly competitive, with a large number of manufacturers and retailers operating in the US. Some of the key players in the market include:

• Victoria’s Secret (L Brands Inc.)
• Tyson Foods Inc.
• Cargill Incorporated
• JBS USA Holdings Inc.
• Hormel Foods Corporation
• Smithfield Foods Inc.
• National Beef Packing Company LLC
• BRF S.A.
• Pilgrim’s Pride Corporation
• ConAgra Brands Inc.
• Sysco Corporation
• Sanderson Farms Inc.
• Seaboard Corporation
• Perdue Farms Inc.
• Maple Leaf Foods Inc.
• The Kraft Heinz Company
• Others

These companies then compete against each other in the market through innovation, mergers and acquisitions and partnerships. Other new entrants include Beyond Meat and Impossible Foods, with innovations in plant-based meat alternatives engineered to match red meat’s taste and texture and benefit health- and environmentally-aware consumers.

Tyson Foods and Cargill have been the established key players, dominating their markets with investments in automation and new product line building out and enhanced sustainability practices. JBS USA and Smithfield Foods believe that a broad portfolio of premium products and efficient processing technology is the best way to maintain market leadership and respond to evolving consumer needs.

The US Red Meat Market is segmented as follows:

By Type

• Beef
• Pig
• Sheep & Goat
• Others

By Cut Type

• Steaks
• Ribs
• Ground Meat
• Roasts
• Shank
• Others

By Form

• Fresh
• Frozen
• Processed