MEAT SALES BEEF UP
According to the IMARC Group, the global meat market is expected to reach $1.71 trillion by 2033, with a CAGR of 1.91%. In 2025, U.S. meat sales hit $111.9 billion, a 6.8% increase, according to the National Provisioner. Circana notes that over the last year, meat has been the biggest and fastest-growing of all perimeter departments. Af&Co. & Carbonate identified the Let’s Meat! 2026 trend and states, “Meat is having a moment. After years of plant-based everything, people are pivoting away from ultra-processed meat alternatives back to beef.” Similarly, Datassential called out Meat’s Back On The Menu as a 2026 trend, with 37% of consumers increasing their consumption of animal meat more than they’ve increased their consumption of plant-based meat in the last year. Furthermore, 59% of consumers regularly crave animal meat – even if they don’t consume it.
Meat Is Back — And Unapologetically So is one of Tastewise’s 2026 trends. Discussions of premium cuts have surged +157%, beef tallow demand has risen 144%, bone broth is up 28%, and offal meats grow a further 10%. Additionally, social conversations about meat have increased by 16.42%, beef by 18.01%, and steak by 29.10% year-over-year. Research from the Meat Institute and the Food Industry Association (FMI) found that 98% of American households purchase meat, and 45% of shoppers are actively trying to prepare more meals containing meat or poultry. Driven by the protein craze, Millennials and Gen Z are fueling growth. Millennials and Gen Z drove 67% of unit growth, with 57% of Millennials and 50% of Gen Z actively trying to prepare more meals with meat and poultry. Interestingly, among shoppers with teens at home, 72% say their teens request meat and poultry, far more than protein bars, shakes, and powders. Sausage, meat snacks, and charcuterie boards are fueling meat innovation.
SAUSAGE PARTY
According to Fortune Business Insights, the global hot dog and sausage market was valued at $86.33 billion in 2025 and projected to reach $132.44 billion by 2034, exhibiting a CAGR of 4.87%. Frozen breakfast sausage totals $3.6 billion, with dollar sales growing 5% annually over the past three years, according to Circana. Sausage is the next breakout protein gaining momentum with new product launches. For example, Zatarain expanded its smoked sausage lineup with link-style products; links currently make up 53% of the dinner sausage market. There are three varieties: Andouille, Cajun Herb, and Cheddar Andouille. Johnsonville and Dr Pepper collaborated on a new sausage flavor dubbed the “Fizzy Glizzy.” Inspired by the use of Dr Pepper as a meat flavoring and marinade, the soda-infused sausage includes notes from the 23 flavors. In partnership with Garozzo’s Ristorante, Prairie Fresh by Seaboard Foods offers an Italian Style Ground Sausage highlighting the restaurant’s signature seasoning blend.
Riding the momentum of the UK sausage market, up 2.9% year on year, the Jolly Hog expanded its premium range with two new co-branded sausages with Marmite and Colman’s Mustard. Both sausages are made with RSPCA Assured British pork. PS Seasoning crafted four new flavor profiles designed for commercial meat processors, of which two are for sausage. Pesto Sausage is an herbaceous blend of basil, garlic, and parmesan, while Curry Sausage is aromatic and layered with warm spices. Birria Snack Stick is smoky and chili-forward, while Candied Jalapeño Jerky features a swicy profile. Designed for foodservice, US Foods Holding Corp. introduced Patuxent Farms® Smoked Black Forest Bacon Sausage. The ready-to-heat links contain 30% bacon pieces.
MEAT SNACKS
Meat snacks are not new. They have been trending since 2019 and more recently in 2025. However, driven by the protein craze, meat snacks are having a moment. According to BofA, U.S. meat snack sales reached $5.5 billion in 2025. A variety of beef and pork jerky, sticks, and slices are launching. At the end of 2025, Archer introduced a 100% grass-fed Cowboy Cut Beef Jerky line. It is available in three varieties: Mustard BBQ Beef Jerky, Old Fashioned Beef Jerky, and Spicy Beef Jerky. Made with “real ingredients” and zero sugar, each contains 11-12 g of protein per serving. Jack Link’s released 3-Ingredient Beef Slices in Original and Hickory flavors. The grass-fed, air-dried beef is made with vinegar and salt, and delivers 31 g of protein per bag. 3-Ingredient Steaks and Sticks will join the lineup. Jack Link’s also launched Carnivore Bites, 100% real beef in Original and Teriyaki options, featuring 10 g of protein per serving.
PepsiCo Foods added Good Warrior Beef Sticks, made with grass-fed beef, to its portfolio. Available in two flavors: Original and Jalapeño Pepper, each stick delivers 10 g of protein. The sticks are gluten-free with no artificial colors or flavors. Woman-owned functional snack brand Singing Pastures debuted its Meat Sticks. The Original Beef Meat Stick highlights grass-fed beef and the brand’s signature bone broth and collagen formulation. Both the Juicy Pineapple Pork and Original Uncured Bacon & Pork Sticks are made with pasture raised pork. Natural Grocers developed a line of private-label meat snacks, including Grass-Fed Beef Sticks and Grass-Fed Beef Bites available in Original and Jalapeño flavors.
ENTERTAINING MADE EASY – KITS AND CHARCUTERIE BOARDS
The term “Charcuterie” has grown 161% on restaurant menus over the past four years, per Datassential. Between February 2024 and February 2026, Google searches for “charcuterie ideas” have increased 30%, per Google Trends. Brands are taking notice. For example, Columbus Craft Meats launched the Columbus Entertaining Tray, “a ready-to-serve charcuterie and cheese tray designed for modern hosts who value both flavor and efficiency.” Columbus Italian Dry Salame and Columbus Peppered Salame are new offerings. Brooklyn Cured expanded its Snack Pack line with pork-free charcuterie options: Genoa Beef Salami & Provolone and Beef Pepperoni & Mozzarella. Greenfield Natural Meat Co. released Protein Snack Kits in two varieties: Smoked Uncured Pepperoni and Smoked Turkey. The sustainable and ethically raised meat is complemented by organic, gluten-free crackers, cheese, and fava beans. Each kit packs 20 g of protein and 7 g of fiber. Creminelli Fine Meats debuted three 7-ounce Entertaining Trays in Coppa & Pepperoni, Prosciutto & Calabrese, and Prosciutto & Genoa varieties.
NEW MEAT APPLICATIONS
Formulated for babies and children, Once Upon a Farm offers three new organic lines featuring refrigerated, cold pressure-protected meat pouches. There are two Organic Grass -Fed Meat flavors: one with Apple, Butternut Squash, Cinnamon, and Coconut Milk, and the other with Apple, Bone Broth, Coconut Milk, Tomato, and Zucchini. There are four Chicken varieties, two Turkey, and two Legume Blends, and each offers at least 4 g of protein. Cuisine Solutions launched Sear & Serve, a new line of cooked, chef-quality, premium sous vide beef and pork cuts for home kitchens. The line will include seven signature cuts: Bone-In Beef Short Rib,72-Hour Boneless Short Rib, 100% Grass-Fed Beef Tri-Tip, Seasoned Pork Belly, and Traditional Brisket Bites. 100% Grass-Fed Beef Ribeye and 100% Grass-Fed New York Strip Steak are in the pipeline. In collaboration with Bachan’s Original Japanese Barbecue Sauce, Japanese Barbecue Sauce Flavored Spam is a new limited-edition variety.
FUTURE OF MEAT
The 21st annual Power of Meat report found that of the five weekly dinners consumers prepare at home, 90% contain meat or poultry. Additionally, in 81% of households with children, kids influence meat and poultry purchase decisions. Meat is in, with Millennials and Gen Z driving demand. Within this momentum, sausage, meat snacks, and charcuterie are leading product development. Global cuisines and collaborations are inspiring sausage flavors. Protein fuels meat snack innovation with grass-fed and clean-label launches, while charcuterie boards proliferate, making entertaining easy and convenient. Beyond these categories, brands are expanding into new applications such as baby food and sous vide cuts. Today’s meat landscape is diversifying with new flavors, collaborations, limited-edition introductions, and new meat applications.
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