Has red meat consumption increased globally?

January 14, 2026 •

3 min read

According to the Food and Agriculture Organization of the United Nations, global meat production has increased fivefold since the 1960s, but whether red meat consumption has increased is a more nuanced story, with significant variations across different regions. While overall meat consumption continues to rise, per capita red meat intake presents a more complex picture depending on location and socioeconomic factors.

Quick Summary

Global red meat consumption trends reveal a complex, divided picture. Intake is increasing in developing regions due to rising incomes and population growth, but plateauing or declining in developed nations amidst heightened health and environmental concerns. Overall, poultry is driving most growth.

Key Points

Global Increase, Regional Divide: Total worldwide red meat consumption has increased, but primarily due to growth in developing nations, while per capita intake has stagnated in wealthier countries.
Developing Market Growth Drivers: Rising incomes, urbanization, and Western diet adoption are key factors increasing red meat demand in Asia-Pacific and Latin America.
Developed Market Consumption Trends: In Europe and North America, health, environmental, and ethical concerns are causing consumption to either plateau or decline per person.
Shifting Preferences: Consumers in developed regions are increasingly favoring poultry and plant-based protein alternatives, which are perceived as healthier and more sustainable.
Environmental Footprint Awareness: The high environmental impact of beef production, particularly concerning greenhouse gas emissions, is a significant deterrent for many consumers in high-income countries.
Impact of Income Levels: For developing countries, economic changes are a primary driver of red meat consumption, whereas in developed countries, lifestyle and value considerations are more influential.

Global Appetite: The Divided Trends of Red Meat

Global meat consumption has risen significantly, largely due to population increases and growing wealth in developing economies. However, focusing specifically on red meat (beef, pork, and lamb) shows a more varied trend influenced by geography. Total global red meat demand is increasing, driven by emerging markets, while consumption in developed nations is shifting away from red meat due to health, environmental, and ethical concerns.

Rising Consumption in Developing Regions

In countries with rapid economic growth, increased red meat consumption often signifies rising living standards. As incomes rise, so does the demand for animal protein, with the Asia-Pacific region leading the global red meat market. Key factors include:

Increasing Disposable Income: Economic growth makes meat more affordable.
Urbanization and Changing Diets: A shift towards more Western diets increases meat demand.
Population Growth: Developing nations account for most global population increases, raising total food demand.
Convenience: The popularity of processed meat products contributes to sales.

Stagnation and Decline in Developed Nations

Conversely, per capita red meat consumption in higher-income countries is stable or slightly declining. Countries like those in the EU and the UK have seen minimal or negative growth in recent beef and lamb consumption. This is due to several factors:

Health Consciousness: Concerns about red meat's link to cardiovascular disease and cancer influence choices.
Environmental Concerns: The significant carbon footprint of livestock farming is a growing issue.
Ethical Considerations: Scrutiny of farming practices leads some to reduce meat intake.
Alternative Proteins: Plant-based and cultivated meat options are gaining popularity.

The Impact of Economic Shifts

The COVID-19 pandemic caused temporary disruptions in meat supply chains and demand. However, the long-term trends of economic development in emerging markets and changing values in developed nations remain the primary drivers of consumption patterns.

Comparison of Red Meat Consumption Trends


Aspect	Developing Regions (e.g., Asia, Latin America)	Developed Regions (e.g., EU, North America)
Consumption Trend	Generally increasing, especially for beef and pork.	Plateauing or slightly declining per capita.
Primary Drivers	Rising incomes, urbanization, changing diets.	Health concerns, environmental impact, ethical issues.
Key Meat Type	Pork and beef are highly popular and increasingly consumed.	Poultry often favored over red meat, especially beef.
Economic Influence	Highly influenced by rising disposable incomes.	Less driven by income, more by preference shifts.
Environmental Views	Growing awareness, but often secondary to affordability.	A major and growing consideration for consumers.
Product Focus	Growing demand for both fresh and processed varieties.	Greater demand for lean cuts and alternative proteins.

What the Future Holds

Global red meat consumption is expected to rise gradually, driven mainly by developing regions where increasing wealth and population are key factors. Poultry is projected to lead overall meat consumption growth due to its affordability and perception as a healthier option. Producers will need to adapt to regional demands and focus on sustainability. AHDB offers further analysis on the long-term outlook for beef and sheep meat consumption.

Conclusion

In summary, total global red meat consumption has increased, but this masks a complex picture of rising intake in developing nations and stable or declining consumption in wealthier countries. This global divide is driven by economic factors, changing consumer values, and growing awareness of health and environmental impacts. The future of red meat consumption will depend on these regional economic realities and global shifts.

Frequently Asked Questions

Developing regions, particularly in Asia-Pacific and Latin America, have seen the most significant increases in red meat consumption. This is largely attributed to rising incomes, population growth, and evolving dietary habits.

In developed nations, per capita red meat consumption is stagnating or declining due to heightened awareness of its health risks, such as links to cardiovascular disease and cancer, and growing concerns over the environmental impact of livestock farming.

The overall increase in global meat consumption is driven by a combination of factors, including steady population growth and rising disposable incomes in developing countries, which increases market demand.

Health concerns, such as the association of high red and processed meat intake with an increased risk of heart disease, stroke, and certain cancers, lead consumers in higher-income countries to reduce their consumption.

Yes, red meat production, especially beef, has a notable environmental impact. It is associated with high greenhouse gas emissions, significant land and water usage, and can contribute to deforestation.

Yes, global poultry consumption is experiencing substantial growth and is expected to be the primary driver of overall meat consumption increases. This is partly due to its perception as a healthier and more sustainable alternative to red meat.

Yes, total global red meat consumption is projected to continue increasing, although at a slower pace per capita in developed countries. Future growth will be heavily influenced by economic development in emerging markets and evolving consumer preferences worldwide.