Sales at record high, Americans view meat as part of a healthy, balanced lifestyle Power of Meat analysis marks 20th anniversary at Annual Meat Conference

Meat sales hit a record high of $104.6 billion in 2024, pounds sold increased 2.3% compared to 2023, and consumers, on average, purchase meat more than once per week (Circana) - keeping meat the largest fresh department in grocery, according to the 20th annual Power of Meat report released today at the Annual Meat Conference by the Meat Institute and FMI—The Food Industry Association.

Meat Institute to HHS/USDA: Dietary Guidelines for Americans should include Meat as Part of Healthy American Diet

WASHINGTON, DC – The Meat Institute called on the US Departments of Health and Human Services (HHS) and Agriculture (USDA) to include meat and poultry as part of a healthy American diet noting flaws and contradictions in the 2025 Dietary Guidelines Advisory Committee’s Scientific Report (Report).

North American Meat Institute Provides Oral Comments on the Scientific Report of the Dietary Guidelines Advisory Committee

WASHINGTON, DC - On behalf of the members of the North American Meat Institute (Meat Institute), Vice President of Regulatory and Scientific Programs Susan Backus provided comment during the U.S. Departments of Agriculture and Health and Human Services' Virtual Meeting on the Scientific Report of the Dietary Guidelines Advisory Committee.

"The benefits of meat and poultry consumption as part of healthy, balanced dietary patterns cannot be overstated, especially in vulnerable population groups," Backus said.

Industry Leaders Strengthen Collaboration on Food Security

FOR IMMEDIATE RELEASE: July 11, 2022  
CONTACT: Sarah Little (443) 440-0029

WASHINGTON, DC - The North American Meat Institute's (NAMI or the Meat Institute) Executive Board voted unanimously late Friday to designate food security a non-competitive issue, strengthening industry-wide efforts to end hunger and ensure families in need have access to nutrient-dense meat.

Center of the Plate Training

The Center of the Plate Training® is a 2.5-day course designed to teach you the fundamentals of meat specifications by giving you a first-hand look at how carcasses convert to cuts commonly used in retail and food service. A lively learning experience, detailed cutting demonstrations of all the major center of the plate protein items: beef, veal, lamb, and pork, as well as sections on poultry, processed meats, and nutrition.

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