MANHATTAN, Kan. (RFD NEWS) — U.S. consumers are buying and valuing meat differently than they did just a few years ago, with stronger retail demand and fewer people avoiding meat altogether, according to the Meat Demand Monitor led by Dr. Glynn Tonsor at Kansas State University.
Survey data covering 2020 through 2025 show the share of Americans identifying as meat consumers rose from just over 83 percent to more than 85 percent, while vegan and vegetarian claims declined, and many self-identified non-meat eaters still reported eating meat the previous day. Beef and pork consumption frequency remained relatively steady nationwide, though the Northeast consistently trailed other regions.
Farm-Level Takeaway: Domestic beef demand remains solid, with the strongest growth occurring through retail channels.
Tony St. James
Retail purchasing strengthened the most. Consumers’ willingness to pay for ground beef increased from about $7.26 per pound in 2020 to $9.18 in 2025, rising faster than general inflation. Grocery stores remained the dominant source for at-home meals, while quick-service and casual restaurants led away-from-home dining, but restaurant demand lagged retail growth.
Taste and freshness remained the top buying factors, with nutrition and health gaining importance, while environmental impact and animal-welfare claims declined in influence.
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
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It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
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How does a robot milk a cow?
October 18, 2023 09:00 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
October 17, 2023 01:55 PM
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