Shoppers Want Value, Quality and Variety in Meats

Power of Meat survey examines shopper preferences in the meat aisle

Published on: Feb 24, 2014

Grocery shoppers look first for value, quality and variety when selecting meat cuts at the store, says a new American Meat Institute and Food Marketing Institute study, released last week.

The ninth-annual "Power of Meat" report explores purchasing, preparation and consumption trends through the eyes of the shopper.

Preparation time
As the number of home-cooked meals containing meat or poultry increased slightly from 3.6 to 3.8 dinners per week, consumption of heat-and-eat and ready-to-eat items also increased. With one-third of shoppers undecided whether they will cook or eat out as little as two hours out from dinner time, value-added products offer tremendous opportunity to capture more of the mealtime dollar.

Power of Meat survey examines shopper preferences in the meat aisle
Power of Meat survey examines shopper preferences in the meat aisle

"The meat and poultry industry is continuously responding to consumer demands," said James Hodges, AMI President and CEO. "The variety of convenient fresh and processed products on the market today offer easy, nutritious meal solutions that are indispensable at that critical, 'what's-for-dinner,' decision hour."

Although it remains the leading factor, the Power of Meat suggests that shoppers are trending away from a focus strictly on lower prices when making meat purchasing decisions. Even so, 83% of shoppers check promotions across stores, with the paper circular being the most commonly used research tool.

Weekly sales promotions are an integral part of meal planning, and for some, channel choice, the study found. For 27%, the primary store for meat and poultry is different from their primary store for groceries in general. Supermarkets, club stores and butcher shops are the primary beneficiaries of channel switching.

Quality, selection
Shoppers cited quality, strong customer service, in-stock performance and variety as the main drivers of meat department satisfaction.