U.S. Dry Aging Beef Market - Opportunity Analysis and Industry Forecast, 2020
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Dry aging beef process is carried out at home and restaurants using dry aging beef bags, which offer improved moisture impermeability. These bags increase yield, decrease microbial contamination, and provide convenience of usage.
In 2015, food service suppliers and restaurants were the major distribution channels of dry aged beef in the U.S. market. The demand for dry aging beef is expected to increase in the near future, owing to change in consumer preference towards uniquely flavored products and increase in disposable income in the U.S. Retail shops and restaurants offer various products based on dry aged beef.
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Approximately 6% of the total dry aged beef is sold through online channels in the U.S. The sales through other channels constituted 94% share in the U.S. market in 2015. These channels include supermarkets, hypermarkets, retail shops, food service suppliers, and restaurants.
Key Findings of the U.S. Dry Aging Beef Market
The U.S. is expected to be the leading producer and exporter of dry aging beef in 2015 across the globe.
Dry aging beef market in the U.S. is expected to grow at a CAGR of 1.3% in terms of value during the forecast period.
The dry aging beef packaging business in the U.S. is anticipated to grow at a CAGR of 1.7% in terms of value during the forecast period.
The U.S. beef market registered a CAGR of 7.5% in terms of value during 20132015.
Meat packers and meat processors held major share in the U.S. dry aging beef production in 2015.
In 2015, business clients accounted for over two-thirds of the total revenue generated from sales of dry aging beef in the U.S. Business clients include wholesalers, retailers, hypermarket, supermarkets, restaurants, food service outlets, and grocery shops among others.
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The key players profiled in the report are DrybagSTeak, LLC., DeBragga, The Ventura Meat Company, Buckhead beef, Chicago Steak Company, and American Grass Fed Beef.
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