According to ERS’s food availability data, the total per capita supply of red meat, poultry, and fish available for consumption in the United States—which reached 200 pounds on a boneless, edible basis in 2007—fell to 181 pounds in 2014. Beef availability declined from its peak of 88.8 pounds per person in 1976 to 51.5 pounds per person in 2014, and availability of other red meats—pork, veal, and lamb—dropped as well. Per person fish and shellfish availability, up from 12 pounds in 1970, has fluctuated between 14.5 and 16.5 pounds since 1984 and was 14.5 pounds per person in 2014.
Turkey availability grew in most years between 1970 and 1996, reaching 14.3 pounds per person before declining to 12.4 pounds per person in 2014. Availability of chicken has steadily increased since 1970, reaching 58.7 pounds per person in 2014. High crop prices, which led to high feed costs and subsequently higher beef prices over 2006-15, are partly responsible for reduced beef production.
Lower bird mortality rates and a higher average live weight per broiler have increased chicken availability. This chart appears in “U.S. Per Capita Availability of Red Meat, Poultry, and Fish Lowest Since 1983” in the February 2017 issue of ERS’s Amber Waves magazine.
Source:usda.gov