Low Fat Beef: Market Outlook
Prime source calories from meat and meat products are fats and proteins. Fat content in the beef is usually saturated fatty acids and have less content of polyunsaturated fatty acids, and thus, owing to a high concentration of saturated fatty acids brings intricate risks stimulating unhealthy lifestyle, cardiovascular diseases, and many more.
The United States is anticipated to hold a significant market share owing to the established consumer base in the region. As The American Dietary Guidelines recommended limiting the intake of fat to less than 30% of the calorie consumption, consumers are ardently welcoming low fat beef in the regional market. China is anticipated to follow the United States in high consumption of low fat beef owing to the large population of non-vegetarians.
With rising awareness among the population and a dedicated established consumer base for beef in countries of the Middle East and Africa, low fat beef is anticipated to witness high growth in the forecast period.
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Low Fat Beef: Market Segmentation
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Based on Form, Low Fat Beef can be segmented as:
- Whole
- Grounded
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Based on Cut Type, Low Fat Beef can be segmented as:
- Flank steak
- Tenderloin
- Eye round
- Rump
- Sirloin
- Marbelled
-
Based on Type, Low Fat Beef can be segmented as:
- Regular
- Canned
- Frozen
- Chilled
-
Based on Distribution Channel, Low Fat Beef can be segmented as:
- B2B
- B2C
- Hypermarkets/Supermarkets
- Convenience Stores
- Specialty Food Stores
- Online Retail
Health Consciousness Bolstering the Market
Due to the rise in health consciousness, the consumer base has already started adapting several cooking methods, for instance, reduced use of oil and butter while cooking, avoid fried and high carb food.
Coherent to this, a rise in demand for fortified food like low fat beef is spotted among the global population with the aim of achieving a healthy lifestyle as well as improved body function.
A rising sedentary lifestyle among the urban population is allowing them to have very little time for mobility to shed that fat gained by sitting for long hours. Owing to this, consumers are opting for low-fat beef to optimize the nutrient content in the diet.
Growing Food Service Industry to Enhance Consumption of Low Fat Beef
The food service industry including the fast food chain, café, restaurant, and others are all experiencing a hike in consumption of meat, however, growing demand for healthy foods among consumers is urging players of food service industry to include low fat beef in the menu.
Many steakhouses are enhancing their menus with beef cut which are healthier and salad to complement the same. Steakhouses such as Outback Steakhouse and Lonestar Steakhouse are including such as low fat beef in their menus to address this growing demand.
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- JBS USA Holdings Inc.
- Tyson Foods Inc.,
- Cargill Meat Solutions Corp.,
- SYSCO Corp.
- Smithfield Foods Inc
- National Beef Packaging Co. LLC
- American Foods Group LLC
- Perdue Farms Inc.
- OSI Group LLC
- Keystone Foods LLC
- George’s Inc.
- CTI Foods LLC
- Greater Omaha Packing
- Wolverine Packing Co.
- West Liberty Foods LLC
- Agri Beef Co
are some of the key players of Low Fat Beef market.
The rising number of cold storage and local slaughterhouses is opening novel opportunities in the low fat beef market. To facilitate the growth of the market, players are ensuring to minimize all the challenges that might occur in the supply chain such as challenges related to storage and preservation of low fat beef as increased production can only bring profitability to the manufacturers as they are able to channel the product safely to the market.
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