Pork demand doesn’t rise because we produce more pork, it rises because shoppers can picture dinner. Lori Stevermer sits down with Dr David Newman and Neal Hull of the National Pork Board to unpack what has changed in the American consumer and why that change has the pork industry evolving at retail and foodservice. Their north star is simple: more people eating more pork more often, powered by a better eating experience.

In this podcast, we get specific about what buyers want right now: nutrition, convenience, and flavor. That leads straight into fabrication and innovation cuts that fit modern kitchens where meal plans start an hour ahead and the air fryer is always on. You’ll hear the story of how new cuts can create new value by offering smaller portions, better fit, and a steak-like experience without steak prices.

Then we go deep on ground pork as a growth engine, from expanding retail availability to offering choices like 80/20, 90/10, and attributed products such as no antibiotics ever. We also connect pork demand to culture and global food trends, from tacos al pastor to Korean dishes, and explain how the “Taste What Pork Can Do” campaign aims to market the whole hog one pound at a time. If you care about pork marketing, consumer insights, and practical ways to drive demand, this conversation delivers. Subscribe, share it with a friend in the industry, and leave us a review with your favorite underrated pork cut.