For most of the past decade, consumption of meat in the United States remained flat or declined.
For environmental, health, and animal welfare advocates, this was great news. Surely it meant that efforts to raise awareness about the disturbing impacts of meat production were inspiring people to cut back on hamburgers and bacon. As Paul Shapiro, vice president of Farm Animal Protection for the Humane Society of the United States, wrote in 2012, “The pressure is being felt all over, and for the first time in decades, our overconsumption of meat is beginning to get reined in.”
Not only was last year noteworthy for the near 5% increase in per capita consumption, but also due to the fact that the growth was achieved without the help of beef, consumption of which was flat. We expect US protein production growth of 2.5% per annum through 2018 — down from 3% in 2015 — with beef being the largest contributor relative to pork and poultry.
What drove the decline in the first place? Price. It always comes back to supply and demand.
Ranchers and farmers trimmed their herds because of the recession, historically high feed costs, and drought in the Great Plains. Meanwhile, domestic disease outbreaks like porcine epidemic diarrhea virus, or PEDv, meant that tens of thousands of hogs never made it to market. So Americans cut back on meat.
But by 2015, many of these issues driving higher prices were resolved. The retail price of beef has dropped by 22 percent, pork by 7 percent, and chicken by 5 percent. So Americans are eating more meat again.
“Consumers are responding to falling prices. That’s a big part of the story,” says Sawyer. The chicken industry, in particular, has also gotten more efficient and more capable of raising chickens fast.
I was at the grocery store last night and was shocked by the prices in the meat aisle. Lots of cuts on sale for just a few dollars a pound. (via the latest and particularly excellent issue of Susan MacMillan’s newsletter)