Despite 90% eating red meat at least once a month, the research from Mintel indicated a drop in interest from consumers due to health concerns.
However, 16% of those who are consuming less red meat claim to be eating higher-quality cuts, which offers the industry an increased opportunity to market these meats.
Out of pork consumers, 25% claimed to have eaten less pork in 2013 than the year before and only 13% of pork-eaters claimed to eat more.
Of beef and other red meat eaters, a mere 10% claimed to have increased their consumption, while more than half of consumers claimed to have noticed the increased price in red meat and felt it was too expensive to buy as often as they would like.
Mintel global food analyst Patty Johnson said: “Health trends motivating consumers to cut fat and cholesterol intake are by far the most dominant factors affecting the red meat market.
“While some consumers are turning away from red meat, in favour of healthier alternatives, there are still a staggering number of Americans who partake on a regular basis. Many of those who are cutting back are trading up to a higher-quality meat product.”
Johnson stressed the importance of seizing the opportunity to provide consumers with higher-quality meats with healthier or more functional twists in terms of sized portions and resealable packaging.
“The red meat category is facing a difficult future, as both health trends and price are working to discourage consumer demand for red meat products. The industry also has done little to innovate since the recession and therefore has offered consumers little to get excited about,” she added.