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: Key Players

• 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.

Effective Supply Chain to Facilitate Growth 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.

In developed as well as developing countries, the demand for processed food is rising among the consumers. Due to the face-paced lifestyle in the region, manufacturers are aiming to produce ready-to-eat or ready-to-cook low fat beef owing to the less time available for the population to cook.

Ready-to-cook premixes of low fat beef are gaining more popularity compared to ready-to-eat as it gives a sense of customization and margin to alter the recipe or the final dish.

Low Fat Beef: Market Segmentation

·       Based on Form, Low Fat Beef can be segmented as:

• • Whole
  • Grounded

·       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

Manufacturers of Low Fat Beef Not Compromising with the Taste

It is a preconceived notion that fat brings taste to the beef, but manufacturers now are marketing low fat beef as the beef with lean cut with no compromise in taste and hence giving the consumer a smart choice to make for a healthy lifestyle.

Consumers are also inclined towards selecting marbled beef, which is a low fat beef with no external fat, thus gives the taste of fat without compromising nutritional value.

Manufacturers are introducing novel fat replacers for low-fat beef to give the emulsifying effect to the processed meat.

Healthy alternatives such as oat fibers are used to hold flavor volatiles and delay their release giving similar properties as high fat beef.

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