“If the U.S. consumer is to truly reimagine pork, some fairly significant changes may be required over time,” said Brian Earnest, lead animal protein economist with CoBank. “Recalibrating the genetic hog makeup and showcasing different cuts at retail and through food service could be in order. Utilizing pork in a new way could help find the pork equivalent of a beef T-bone or rib-eye for a richly flavored, premium-priced offering.”
Products like bacon and sausage remain favorites among consumers. Bacon has led pork sales for over a decade, and demand for pork trim used in sausages and pepperoni has pushed prices beyond $80 per cwt.
The industry is also focusing on convenience. While pork loins and hams are affordable, they are harder to prepare. New, easier-to-cook pork cuts may help consumers enjoy pork more often.
With strong supply and rising grocery costs, pork offers value and flavor, positioning it well for growth in the U.S. market.
Photo Credit: istock-srdjan-stepic