Meats
“If we're not supposed to eat animals,
how come they're made out of meat?”
—Tom Snyder, TV personality
The livestock industry is part of America’s heritage, woven into our history and culture. Today, the meat and poultry market represents the largest segment of U.S. agriculture. Production in 2010 surpassed 92.1 billion pounds, up 1.2 billion pounds from 2009.
For meat manufacturers, however, the past several years have brought a series of obstacles. Prices on everything from feed to citric acid have skyrocketed. Compounding this? Press and public concern about animal welfare and red meat’s health implications.
In the face of complexity, the ability to mitigate risk and streamline processes makes all the difference. Watching every shift in the market, Batory absorbs as much volatility as possible, acting as a true partner. Negotiating volume and fixed-price contracts, we help you lock in supply and cost. And if a shortage is impending, we see it before you do, guiding you toward one of the numerous potential secondary sources in our catalog.
Committed to offering above-and-beyond service, we also help you turn challenges into opportunities. To make the most margin, for instance, many meat manufactures have diversified. They’re developing total meal solutions, not just center-plate proteins like hamburgers and hot dogs. Today, meat-based products lead the $14 billion ready-meal market.
That makes Batory Foods, with our vast ingredient list, an important ally. Whether you need dried pepper for chili or rice for soup, you have a supplier in us. And in this “center-plate” sector, you’ll keep your central role in the American meal.
For more information or sample request, please contact us and one of our account managers will get back to you shortly.
Key Ingredients
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Condiments Dairy Products Egg Powders Emulsifiers Fibers Flavor Enhancers Gums Malodextrins |
Oils & Shortenings Phosphates Polydextrose Polyols Preservatives Proteins, Vegetable Sauces |
Salts Seeds & Spices Specialty Syrups Starches Sugars Sweeteners Tomato Products |
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MARKET TRENDS
Just as the meat industry is part of American history, it’s also part of the national conversation—frequently in the press and often on the public’s mind. Changes in Americans’ lifestyles and expectations drive the sector.
Americans are cooking less. At the same time, tight household budgets have them eating in more often. That’s made RTU meals popular, with meat-based solutions leading the category.
Why are consumers cutting back on meat? In a recent survey, 75% said concerns about health inspired the dietary change (Allrecipes.com).
Meat processors that offer portion-controlled and lean cuts stand to gain an edge as consumers seek to reduce their consumption of red meat and fat.
For 77% of consumers, humanely treated animals and “cruelty free” are important factors when shopping for food (Hartman).
Among consumers who recently purchased meat for cooking at home, hamburger (81%) is the favorite. “Chicken parts” (75%) come in close second (Packaged Facts).
One in five shoppers buy natural and/or organic meat and poultry. When it’s on sale, 31% do so (FMI).
The “better burger” restaurant—offering high-grade beef and unique toppings—is one of the fastest-growing areas in the restaurant industry (Associated Press).
How would you like your burger? Depends on your gender. More men than women favor the smoky flavor that comes from flame broiling (30% vs. 24%, respectively), while more women than men (39% vs. 32%) prefer grilling, which imparts a milder flavor (Technomic).
For 77% of consumers, humanely treated animals and “cruelty free” are important factors when shopping for food (Hartman).
Among consumers who recently purchased meat for cooking at home, hamburger (81%) is the favorite. “Chicken parts” (75%) come in close second (Packaged Facts).
One in five shoppers buy natural and/or organic meat and poultry. When it’s on sale, 31% do so (FMI).
Americans are cooking less. At the same time, tight household budgets have them eating in more often. That’s made RTU meals popular, with meat-based solutions leading the category.
Why are consumers cutting back on meat? In a recent survey, 75% said concerns about health inspired the dietary change (Allrecipes.com).
Meat processors that offer portion-controlled and lean cuts stand to gain an edge as consumers seek to reduce their consumption of red meat and fat.
The “better burger” restaurant—offering high-grade beef and unique toppings—is one of the fastest-growing areas in the restaurant industry (Associated Press).
How would you like your burger? Depends on your gender. More men than women favor the smoky flavor that comes from flame broiling (30% vs. 24%, respectively), while more women than men (39% vs. 32%) prefer grilling, which imparts a milder flavor (Technomic).
The “better burger” restaurant—offering high-grade beef and unique toppings—is one of the fastest-growing areas in the restaurant industry (Associated Press).
How would you like your burger? Depends on your gender. More men than women favor the smoky flavor that comes from flame broiling (30% vs. 24%, respectively), while more women than men (39% vs. 32%) prefer grilling, which imparts a milder flavor (Technomic).
Americans are cooking less. At the same time, tight household budgets have them eating in more often. That’s made RTU meals popular, with meat-based solutions leading the category.
Why are consumers cutting back on meat? In a recent survey, 75% said concerns about health inspired the dietary change (Allrecipes.com).
Meat processors that offer portion-controlled and lean cuts stand to gain an edge as consumers seek to reduce their consumption of red meat and fat.
For 77% of consumers, humanely treated animals and “cruelty free” are important factors when shopping for food (Hartman).
Among consumers who recently purchased meat for cooking at home, hamburger (81%) is the favorite. “Chicken parts” (75%) come in close second (Packaged Facts).
One in five shoppers buy natural and/or organic meat and poultry. When it’s on sale, 31% do so (FMI).