LUBBOCK, TEXAS (RFD NEWS) — U.S. meat sales reached a record $112 billion in 2025 as strong consumer demand, younger shoppers, and shifting meal trends supported continued growth across protein markets.
The annual Power of Meat report from the Meat Institute and FMI—The Food Industry Association shows volume rose 2 percent year over year, with Millennials and Gen Z accounting for 67 percent of unit growth. More than 98 percent of U.S. households purchased meat, and nearly half of shoppers said they are preparing more meals with meat or poultry.
Farm-Level Takeaway: Strong consumer demand supports livestock market outlook.
Tony St. James, RFD NEWS Markets Specialist
Consumer habits continue to favor animal protein. Shoppers prepare about 5 dinners at home on average each week, with roughly 90 percent of them including meat or poultry. Younger consumers are also shaping demand trends through social media and artificial intelligence tools for meal planning, reinforcing retail focus on both convenience and premium offerings.
Health perceptions remain supportive, with 77 percent of shoppers viewing meat and poultry as part of a healthy diet — up sharply since 2020. Analysts note that protein demand, affordability, and flexibility continue to drive retail performance across fresh meat categories.
READ MORE: The Power of Meat 2025 Report
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
