Americans ditch red meat as health and cost concerns rise in 2025

More Americans are cutting back on red meat, with nearly 70% reporting a reduction in the past year. A September 2025 survey revealed that 48% had bought less beef in just six months. Health concerns and rising prices appear to be the main drivers behind the shift.

A December 2024 study found that only 11% of Americans follow a flexitarian diet—one that intentionally limits meat consumption. Yet most still eat red meat one to four times a week, though in smaller amounts than before. The biggest changes come from younger generations, with Gen Z and millennials nearly three times more likely than baby boomers to choose plant-based alternatives at least once a month.

Health worries motivated 64% of those reducing their red meat intake, while 32% pointed to record-high beef prices. Environmental concerns played a smaller role, influencing just 6% of the group. Those who successfully cut back often replaced meat in familiar dishes, such as swapping beef for lentils in bolognese or using black beans in enchiladas.

Plant-based proteins offer comparable nutrition: a cup of cooked lentils provides about 18 grams of protein, a block of firm tofu around 20 grams, and a can of chickpeas roughly 15 grams. These alternatives make it easier for people to adjust their diets without sacrificing protein.

The trend shows a clear move toward less red meat, driven mostly by health and cost. While full vegetarian or vegan diets remain rare, many Americans now opt for smaller, more intentional changes. The shift appears likely to continue as plant-based options become more accessible.