Consumers to prioritize affordability without sacrificing taste so they can create meals that deliver on flavor, value and health
As millions of Americans mark the start of summer this Memorial Day weekend, Cargill is forecasting a strong demand for protein as grills fire up across the country. The company expects that many consumers will prioritize affordability without sacrificing taste by seeking out staples like ground beef, chicken and hot dogs.
This press release features multimedia. View the full release here: https://www.businesswire.com/news/home/20250521289795/en/
Chef Pete Geoghegan, culinary director for Cargill’s North American Protein business, cuts up New York Strip Steaks, one of the more popular cuts of meat this summer.
Nearly 9 of 10 consumers say they’re ready to grill this summer, with approximately half of them planning to do so weekly. Beef (79%) and poultry (64%) remain the top choices for the grill, followed by hot dogs, pork and veggies, according to NielsenIQ. Salt and pepper, dry rubs, and marinades are the most common preparations, with shoppers seeking simple ways to elevate their grilling experience.
Cargill, one of the largest U.S. ground beef processors, expects burgers to be most consumed item on grillers’ menus this season. The company recently released its 2025 Protein Trends Report, which found that 61% of consumers are increasing their protein intake this year, and 60% begin their meal planning with protein in mind. These shifts are especially visible during grilling season, as consumers look to create meals that deliver on flavor, value and health.
“Grilling is more than a seasonal tradition – it’s a reflection of how Americans come together around food that’s both meaningful and nourishing,” said Lucy Woods, senior consumer insights manager with Cargill. “This summer, we’re seeing protein take on an even bigger role, not just as a staple of the summer grilling season, but as a key part of how consumers approach their health and wellness goals.”
Steak also continues to be a go-to for summer grilling indulgence. When it comes to favorite cuts, Cargill’s research has found ribeye is the clear leader, followed by sirloin, filet mignon and strip steak in order of preference. The 2025 Protein Profile also found that many consumers are buying steaks to recreate restaurant-quality meals at home at a more affordable price point than dining out.
For more information visit Cargill’s its 2025 Protein Trends Report.
About Cargill:
Cargill is committed to providing food, ingredients, agricultural solutions, and industrial products to nourish the world in a safe, responsible, and sustainable way. Sitting at the heart of the supply chain, we partner with farmers and customers to source, make and deliver products that are vital for living.
Our approximately 160,000 employees innovate with purpose, providing customers with life’s essentials so businesses can grow, communities prosper, and consumers live well. With 160 years of experience as a family company, we look ahead while remaining true to our values. We put people first. We reach higher. We do the right thing—today and for generations to come. For more information, visit Cargill.com and our News Center.
View source version on businesswire.com: https://www.businesswire.com/news/home/20250521289795/en/
Contacts
For media inquiries, please contact: media@cargill.com