MINNEAPOLIS — With Memorial Day weekend marking the kick-off to grilling season for many Americans, Cargill is predicting increased demand for protein hitting the griddles, smokers and grills and an abundance of backyard cooks opting for affordable cooking options, including chicken, hot dogs and ground beef.

Just in time for the holiday, Cargill released its 2025 Protein Profile, published annually by its North American Food Business Marketing and Insights group to identify trends and protein consumer patterns of consumers in the coming year. For example, more than 75% of consumers’ evening meals include animal protein and 74% say eating meat is an important component of their diet, the report said. Additionally, 61% of consumers increased their consumption of protein in 2024, compared to 48% in 2019.

When it comes to outdoor cooking, Cargill’s report concluded burgers, as usual, are among the most popular items on the grill. Cargill’s research also identified ribeye steak as the most popular whole-muscle cut, with sirloin, filet mignon and strip steak the next most-preferred choices.

Lucy Woods, Cargill’s senior consumer insights manager, said backyard grills play multiple roles in Americans’ culture and nutrition.   

“Grilling is more than a seasonal tradition — it’s a reflection of how Americans come together around food that’s both meaningful and nourishing,” she said. “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.”

The report also concluded that today’s consumers are seeking high-quality proteins at an affordable price point, with many buying in bulk and freezing portions as a cost-saving method. Meanwhile, a significant number of consumers pursue restaurant-quality proteins for at-home, indulgent consumption. Cargill’s research revealed a growing demand for value-added and convenience-focused, ready-to-heat food options that include premium meat like steak as a main ingredient.

Protein consumption behaviors are also being influenced by posts on various social media platforms, from TikTok to Instagram, including promoting the appeal of global fare in the protein segment. Diet trends, including the increasing use of GLP-1 medications, are also the focus of many influencers’ posts as food companies jockey to provide smaller, protein rich meals for this emerging group.

“How consumers think about and engage with protein is evolving, and that presents new opportunities across the food industry,” said Gonzalo Petschen, group president of Cargill North American Food Business. “Whether it’s developing high-protein snacks, offering convenient meal solutions, or tapping into social media-driven food trends, our goal is to help our customers stay ahead of what’s next while delivering on consumer demands.”