Offering Tasty and Quick Takeout Options (and Alternatives) at Retail

For busy parents, getting dinner on the table is a constant struggle. Between homework, housework and all of the kids’ extra curriculars, it feels like there’s hardly ever enough time to prepare dinnertime meals. Because of this, takeout often becomes a go-to solution.

According to a 2018 Gallup poll, 31 percent of U.S. adults order takeout or delivery from a restaurant at least once week, and parents are roughly 11 percent more likely to order takeout than non-parents.

It’s easy to see the appeal of takeout for busy parents: While their food is being prepped and delivered, they can tackle homework, piano practice and household chores. And with takeout, there’s no worry about toddler tantrums in public, and cleanup is quick and easy compared to a home cooked meal.

So how does this affect the pork industry? Unless it’s in the form of pepperoni or sausage on a pizza, pork isn’t a popular delivery or takeout meal. It’s ordered far less frequently than beef, seafood, chicken and even veggies. Online food-delivery service GrubHub tracked its 10 most popular dishes ordered in 2018, and pork was featured in only one dish. Chicken was featured in four of the top 10, and three of the top 10 had no animal proteins in the dish.

Because quick, convenient options that the whole family would enjoy are the primary drivers for these parents, ready-to-eat items like rotisserie-style pork, carnitas tacos and ribs could capture parents at retail who are tired of pizza night.

In addition, more ground pork and pork sausage options could help meet the needs of parents looking to feed larger groups a crowd-pleasing meat. Families in this dining occasion overindex on Italian flavors and tacos, making ground pork an easy swap for many popular dishes.

Meanwhile, pork sausages can be incorporated into a wide variety of meals, such as pasta, sandwiches on a bun (grilling season is almost here!) or soup.

To learn more about how parents feed their families in a hurry, watch our brief webinar.

Watch the Feeding Families In A Hurry Webinar

Pork Industry Continues Progress on Antibiotic Use

America’s pig farmers are dedicated to raising healthy animals to help ensure we all get to enjoy a safe food supply. Working closely with their veterinarians, pig farmers are working to reduce the need to use antibiotics by implementing production practices to maintain and improve animal health.

As we announced last December, the USDA published a study that showed that sales of antibiotics intended for use in food animals has dropped significantly during the past few years. This is the lowest this downward trend has been since the report’s inception in 2009.

For perspective:

  • In 2009113 million market hogs were produced in the U.S., with an average weight of 266 pounds.
  • In 2017121 million market hogs were produced in the U.S., with an average weight of 282 pounds.

The takeaway:

America’s pig farmers are producing more pounds of pork with fewer antibiotics.

Late last week, the USDA issued a study indicating that U.S. pork is essentially free of veterninary drug residues, meaning that when producers are using antibiotics to keep pigs healthy, they’re following the proper procedures for ensuring the pork they produce follows FDA regulations, and is safe for consumers to enjoy!

Is our data helping guide your decisions?
Let me know how!

Angie Krieger

Angie Krieger

Assistant Vice President, Channel Outreach

National Pork Board Cell: 319-594-4000