Australians are turning to pork as cost-of-living pressures push traditional meat choices like beef, lamb, and even chicken out of reach.
According to the data provided by Circana, pork sales have risen by 18 per cent over the past year, with the protein costing up to 130 per cent less than some cuts of lamb and beef.
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Retirees and families are leading this shift, opting for pork mince, steaks, fillets, chops, and cutlets as cost-effective alternatives.
The Australian Bureau of Statistics (ABS) reports that the country’s meat industry is worth over $75 billion annually and employs more than 430,000 people.
Each year, millions of livestock are processed, including over 695 million chickens, 25 million lambs, and 7.5 million cattle.
While meat remains a staple, consumption patterns are changing.
Alastair Stevenson from Queensland’s Gilly’s Smallgoods said pork remains a budget-friendly option.
“Pork is still a very cheap protein compared to lamb and beef, and even chicken, which has seen its pricing go through the roof,” he said.
Over the past decade, meat prices have climbed significantly.
The research from ABS reveals that beef and veal are up by 58 per cent, lamb by 41 per cent, pork by 30 per cent, and chicken by 18 per cent.
These price increases are coupled with wages rising just 28 per cent in the same period, leaving many households struggling to keep up with escalating grocery costs.
Although beef and lamb have long been Australian favourites, findings show that pork’s affordability is reshaping eating habits.
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