Grilling for Health, Value and Versatility

What would summer be without barbecued ribs, grilled chops or a delicious pork burger? Grilling season is well underway, and at the National Pork Board, we’re excited to recognize National Grilling Day on July 22. I hope you’ll join us as we recognize the day with a variety of online events and recipes, featuring grilled breakfast options, grilling with kids, healthier grilling ideas, and recipes for ribs, tenderloin, burnt ends, brats, appetizers and more. RSVP Here! 

When grilling season began this year, we weren’t sure what to expect. Consumer eating and shopping habits have changed during the pandemic. Would they still celebrate the summer in the same way? Well, our data found they filled their fridge with meat as the summer began.  

According to IRI, meat sales the week of June 21 jumped 31.9% compared to 2019, making it the 15th straight week of double-digit sales gains for 2020. Pork saw a greater jump than the average, with an increase of 36.2% in sales. In terms of volume, pork jumped 26.9%, compared to 13.5% overall for the meat category. Fresh pork saw the greatest gains in sales dollars, while processed and ground pork also saw a surge in sales. Smoked pork, sausage, franks, ground pork and bacon all saw double-digit increases. 

As grilling season continues, we can help consumers think beyond holidays and special occasions and look for opportunities to incorporate grilling into their weekday meal plans. Let’s help consumers make the connection between grilling, health and value with these approaches:  

• Emphasize Health Attributes: In-store and on pack, highlight that eight pork cuts meet UDSA guidelines for “lean,” with less than 10 grams of fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol per serving. Pork tenderloin and sirloin also meet the American Heart Association’s requirements for its Heart-Check Food Certification program.  
• Focus on Flavor: Show consumers how they can substitute sauces and marinades for lower calorie rubs and spice blends perfect for fresh pork, or marinades made with acidic juices or broth. Retailers can feature these products nearby, and packers can provide pre-seasoned cuts so they’re grill-ready for consumers.  
• Reinforce the Right Temp: Remind consumers that they can cook many fresh pork cuts to 145°F with a three-minute rest for flavorful, juicy pork. Chops, roasts, loin and tenderloin will have the maximum flavor when they’re cooked to this temperature and not over cooked. Retailers can incorporate these messages on in-store signage and online marketing campaigns.  
• Highlight Value and Versatility: Show how larger cuts can be grilled once and used again for a nutritious breakfast, lunch or dinner leftovers during the week. After smoking a shoulder over the weekend, leftovers can be used for a salad topper on Monday, shredded pork for Taco Tuesday and pulled-pork sandwiches on Wednesday. A full slab of ribs can provide a Sunday meal, plus the leftover rib meat can be added to rice or noodle dishes for savory side dishes. Meal ideas like these are easy to share on social media. 

Please post a comment here or email me to let me know how our team can help you maintain this great momentum through the summer and into the fall as consumers continue to fire up the grill. We want to help you finish the grilling season strong!  

This content is made possible by the Pork Checkoff.