Chicken gains ground in the US
The total amount of meat, eggs, and nuts available for consumption in the US has grown between 1970 and 2005, with poultry providing a significant contribution.
The 8% increase in meat, eggs and nuts available for consumption (from 225 pounds per person in 1970 to approx. 242 pounds per person in 2005) was not distributed evenly across the meat group.
Per capita poultry availability more than doubled between 1970 and 2005, from 34 pounds per person to 74 pounds per person. Cattle Network reports that this part of the rise in poultry, particularly chicken, is a result of the chicken industry’s catering to consumers’ and foodservice operators’ demand for value-added, brand-name, and convenience products (Buzby et al).
The availability of eggs, however, decreased during this period.
Additionally, red meat availability (beef, veal, pork, and lamb) also declined. Since its peak of 133 pounds per person in 1976, red meat availability fell to 110 pounds per person in 2005. It is reported that this decline was largely due to beef, which dropped 17 pounds, or 22% between 1970 and 2005.
Additionally, red meat availability (beef, veal, pork, and lamb) also declined. Since its peak of 133 pounds per person in 1976, red meat availability fell to 110 pounds per person in 2005. It is reported that this decline was largely due to beef, which dropped 17 pounds, or 22% between 1970 and 2005.
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