Consumer Demand
In the past year, here’s how consumer demand has changed:
Increased
Decreased
Stayed the Same
Value-Added Products (marinated, kebabs, gourmet burgers, loaves, meatballs, etc.)
75%
5%
15%
Free-From Products (antibiotic-free, hormone-free, msg-free, additive-free, etc.)
72
8
21
Premium-Brand Beef
62
13
26
Value-Priced (ground, flat steaks, etc.)
59
3
38
Smaller Portions/Pack Sizes
59
5
36
Organic Meats
54
8
38
Locally Raised Meat
49
3
49
Grass-Fed Beef
46
18
36
Dry-Aged Beef
21
28
51
Alternative Proteins (e.g., bison, venison, ostrich)
21
28
51
Source: Progressive Grocer market research, 2019
Ups and Downs
More than 40 percent of retailers responding to Progressive Grocer’s survey said that their meat sales increased in the past year. Twenty-seven percent reported a decrease in meat department sales, while 31 percent said that sales were consistent with the prior year. Tony Orlando, owner of Tony O’s Supermarket & Catering, in North Kingsville, Ohio, reported a drop in his meat department sales in 2018, consistent with an overall trend that he says was common to all but deli and wine sales. “The economy is horrible, and we had de-
flation in pricing from the year before,” Orlando remarks. Meanwhile, Eric Otis, senior deli/dairy specialist at a Fred Meyer store in Bremerton, Wash., tells PG that meat sales at his Kroger-owned supermarket increased over the prior year, crediting a new department manager, as well as “proper use of company programs and guidelines.” For the coming year, Orlando is expecting his meat sales to start climbing again, “as I’m very aggressive
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