CATEGORY MANAGEMENT | MEAT
A wide range of cuts enable retailers to generate activity from different shopper segments.
Meat shoppers remain on cost controlling Higher prices are altering consumer purchasing habits
BY RICHARD MITCHELL
FINANCIAL PRESSURES are having a major impact on meat department operations. With prices still rising, more shoppers are seeking the most economical options, and many retailers are responding with product promotions, analysts said. Total meat volume sales rose 1.5% for the 52 weeks ending Feb. 22, with an average retail price of $4.84 per pound, up 4.8% from the year-earlier period, reported Circana,
a Chicago-based market research firm. Beef sales grew 3.7% despite a 7.6% aver- age price increase to $7.28 per pound, while ground beef volume sales rose 3.2% with an average price of $5.88 per pound, up 11.1%. In addition, chicken unit sales rose 2.7% with an average price of $3.19 per pound, up 3.3%, and chicken breast volume increased 2.8% with an average price of $4.16 per pound, a 2.9% gain. Pork volume sales increased 0.9%, with
an average price of $3.28 per pound, up 2%. “Prices of grocery food and beverages are 40% higher today than they were in 2019, and few consumers are making 40% more, which means more shoppers are in a nonstop budget-balancing act to make it between paychecks,” said Anne-Marie Roreink, president of 210 Analytics LLC, a San Antonio-based market research and marketing strategies firm and author of The Power of Meat 2026 report, published by
34 SUPERMARKETNEWS.COM SPRING 2026
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