Per capita beef consumption

In 2025, per capita beef consumption in the United States is expected to reach 56.1 pounds, marking a moderate decrease of 1.5% from the prior year. This increase follows a notable decline in 2024, when consumption dropped by 1.9% due to persistent inflationary pressures impacting consumer budgets.

Over the five years to 2025, per capita beef consumption demonstrated considerable volatility linked primarily to macroeconomic and public health factors. In 2021 and 2022, per capita beef consumption rose to 58.8 pounds and 59.5 pounds, respectively, buoyed by the reopening of the economy after widespread COVID-19 restrictions. As restaurants and food service establishments resumed operations, consumer demand for beef increased in tandem. However, in 2023, inflationary pressures became more pronounced, reducing consumers' disposable incomes and curbing beef purchases. This downward trend continued into 2024, with a drop in per capita beef consumption to 57.0 pounds, reflecting shifting consumer behavior as households adjusted spending to cope with higher living costs.

Throughout this period, several additional macro trends shaped beef consumption. Public concerns around the health risks associated with red meat, such as obesity and heart disease, maintained downward pressure on demand. The growth of plant-based meat alternatives also contributed to weaker consumption, particularly among younger consumers seeking to reduce red meat intake due to perceived health and environmental impacts. Technological and product developments in the alternative protein sector have continued to expand consumer choice in the marketplace, exerting competitive pressure on conventional beef products.

Over the five years to 2025, these factors have resulted in an average annual decline in per capita beef consumption of 0.7%. While economic recovery and easing pandemic restrictions supported periodic increases, broader shifts in consumer preferences in response to health, ethical, and environmental considerations, as well as fluctuating economic conditions, have collectively weighed on beef consumption levels.