- In categories where both uncooked and pre-cooked pork offerings exist, sales grew at about the same rate.
- In categories where bone-in and boneless pork are available, sales of both versions have increased since 2011, with boneless growing at a slightly faster rate.
“Pork cuts can be used across the menu as a basis for many trending global recipes, as an individual ingredient or as a center-of-the-plate item,” Gerike says. “It’s also interesting to note that the popularity of pork spanned all dayparts, and was not limited to morning or evening.”
The Technomic study also showed that of the 24 pork-product categories reviewed, 22 demonstrated positive growth in sales. On a per-pound basis, bacon grew the most between 2011 and 2013, up 102 million pounds. Carnitas meat—a traditional Mexican preparation of pulled or diced shoulder of pork—shoulder/butt and pulled pork grew the fastest by percent, with a compound annual growth rate of 8%, 6.6% and 6.4% respectively. Ground pork, Canadian bacon, whole loin, Italian specialty meats and ribs also demonstrated notable growth.
“When it comes to the three major dayparts—breakfast, lunch and dinner—pork is almost equally represented, but sales grew most aggressively in the areas of breakfast protein and snacks,” Gerike says. “It’s clear that pork is on the foodservice menu across all segments, and full-service and limited-service restaurants represent about two-thirds of all pork volume sold.”
The Technomic study reinforced results released by the USDA on August 23, 2013. As of July 31, 2013, frozen pork supplies held in inventory were down 3.5% from June. The reduction in frozen inventories, given slightly lower year-to-date pork production, lower exports and higher retail pork prices, reflects the strong pork demand seen since February.
For an infographic on the Technomic study, click here.