Price and value continue to lead meat purchasing decisions, according to the American Meat Institute and the Food Marketing Institute's annual Power of Meat survey.
Though price is a top factor in selecting meats, it is losing ground, giving way to convenience and organic meats as high income shoppers ease up on money-saving measures.
As demonstrated by a greater interest in heat-and-eat and ready-to-eat meats, as well as the ease/time of preparation, convenience meals are rising to the top. This category includes under-20-minute meals and one-pot meals.
The latest survey, conducted by 210 Analytics, LLC, was commissioned jointly by AMI and FMI with sponsorship by Sealed Air's Cryovac Food Packaging Division. The survey details the findings of a national online poll of 1,425 consumers conducted in December 2012 and was released this week at the 2013 Annual Meat Conference in Nashville, Tenn.
Additional findings of the survey include meat preparation habits, brand selection, growing/raising methods and preparation tools.
Meat Consumption and Preparation
For the first time in eight years, the number of meals grocery shoppers prepared that featured a portion of protein declined from 4.1 to 3.6 meals per week, but the share of shoppers eating meat and poultry at least once a week remained stable at 93%. Portion control, driven by the quest to save money and protein diversity, is the primary catalyst for change.