Consumers pass on beef and pork entrées at restaurants for a variety of reasons. One of them is that these items are perceived as less healthy; rising prices are another issue. Meat purveyors must understand the importance of balancing health perceptions, variety and affordable options for beef and pork.
Health is the leading deterrent to beef and pork consumption, finds Technomic Inc.’s recent (2015) “Center of the Plate: Beef & Pork Consumer Trend Report.” Concerns about sourcing and production are also on the rise—from both consumers and the government. Addressing health concerns about beef and pork can help boost sales, particularly among younger consumers.