Meat consumption

IBISWorld expects meat consumption to hike by 0.6% during 2025-26 to 108.8 kilograms per capita.Rising health consciousness and the adoption of vegan and flexitarian diets are predicted to increase demand for plant-based alternatives in Australia between 2025 and 2026, placing pressure on overall meat consumption. Despite this, domestic meat production is expected to rise, resulting in lower beef, poultry, lamb, and pork costs, which will offset the decline in overall meat consumption.

Over the last two decades, Australian consumer tastes have shifted. While beef was formerly the dominating meat, chicken surpassed beef and veal per capita consumption in 2001-02 and remains the most popular meat due to its affordability and culinary diversity. In 2025-26, chicken consumption is expected to reach 50 kilograms per person, while beef and veal consumption is expected to fall further to around 20 kg per capita. Lamb consumption has increasingly grown, aided by shifting demographics and culinary tastes, although it remains the least eaten of the traditional meats. Mutton is a smaller portion of Australian diets. Pork consumption has been steadily growing over the last five years.

Greater production of poultry, pork and sheep meat over the past five years has supported consumption of meat in Australia.. However, decreased beef and calf supply is expected to further limit consumption of these meats, adding to a softening in total meat demand. Health consciousness continues to lead customers towards healthier options, such as chicken and fish, as well as plant-based and vegetarian alternatives. As a result, beef and veal's percentage of overall meat consumption is expected to fall to around in 2025-26, from five years ago. Over the same period, pig meat has followed similar trends, while sheep meat and poultry have both increased as a share of total meat consumption. Pork accounted for around 25% of total meat intake, indicating a slump, while sheep meat and chicken took a rising share which is expected to account for over half of all meat ingested. The growing popularity of vegan, vegetarian, and flexitarian diets, combined with increased availability of plant-based protein options, has kept downward pressure on total per capita meat consumption. Overall meat consumption is expected to hike at a compound annual rate of 1.5% over the five years through 2025-26.