In 2021, beef consumption in the U.S. reached approximately 30 billion pounds, averaging nearly 60 pounds per person, with Texas at the forefront. The state has a rich barbecue tradition shaped by its cultural and agricultural background. Texas outpaces all other U.S. states in per capita meat consumption, with Oklahoma following as the second-largest beef producer. The state's cattle industry employs over 109,000 people and boasts a market value of $622 million. Texas barbecue encompasses four sub-styles, with Central Texas style being the most recognized nationally.
In 2021 alone, American foodies put away an estimated 30 billion pounds of beef, averaging just shy of 60 pounds per person. Texas leads this national market.
Texas eats more meat per capita than any other state, influenced by regional culture and agriculture. Oklahoma ranks second for meat consumption and beef production.
Texas has the most cattle farms and ranches, reflecting a thriving market worth $622 million in 2024. The cattle industry in Texas employs over 109,000 people.
Texas barbecue is divided into four distinct regional styles: Central, East, South, and West Texas, with Central Texas style being the most renowned.
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