Chicken has become the most consumed meat in Australia, according to ANZ’s Food for Thought – Spring 2025 report. The report highlights a significant shift in eating habits over recent decades, with chicken now an everyday staple for many Australians.
In 1975, Australians ate about 200 grams of chicken per week. Today, that number is closer to one kilogram per week, roughly the size of a whole bird. This increase is attributed to chicken’s affordability, convenience, and its ability to fit into various cuisines.
Michael Whitehead, Executive Director, Food, Beverage and Agri Insights at ANZ, said: “Over the past two decades, chicken has become cheaper, easier to prepare and better aligned with the way many people live, eat and shop. It is adaptable, available in more forms and outlets than ever before and fits into almost any cuisine; from Southeast Asia to Southern Europe.
“At the core of chicken's rise lies a structural advantage in cost and efficiency over other forms of animal protein. Chickens require just 1.7 kilograms on average of feed to produce one kilogram of meat, compared to an average of 6-10 kilograms for beef. They can be raised and processed in under two months, allowing producers to respond quickly to changes in demand, seasonal consumer preferences or shifts in input costs.
“This translates into pricing and supply resilience. Since 2000, chicken prices in Australia have risen by just 36%, while lamb has soared by 182% and beef by 146%. In inflation-adjusted terms, chicken has become relatively cheaper over time – a trend seen in other markets such as the United States and the United Kingdom.
“Chicken production is also less exposed to land, labour and climate shocks compared to other livestock sectors. Vertical integration – from breeding to processing – allows companies to tightly manage costs, capture margins and smooth out market volatility.
“As a result, chicken offers a uniquely scalable protein platform. It combines short production cycles, relatively low infrastructure requirements and predictable cost structures – an attractive formula in any food system, especially in fast-growing or urbanising regions.
“Quick service restaurants are also fuelling growth, with chicken-based menu items gaining popularity among younger and multicultural consumers. Chicken QSR sales in Australia are projected to exceed $4 billion by 2032.
“But ANZ’s latest Food for Thought report indicates that Australian’s may be reaching ‘peak chicken.’ Between 2000 and 2010, Australians added an average of over 13 kilograms of chicken to their annual diets. From 2021 to 2024, however, the increase was barely one kilogram. While chicken remains the most consumed meat in Australia, per capita growth has clearly slowed.
"However, our analysis suggests that while individual consumption levels may be plateauing, overall volume growth remains solid, largely driven by demographic expansion and market diversification. As a result, chicken demand is rising steadily with population even if individuals aren't eating more.
“For producers retailers and investors this creates a stable platform for planning – a protein that delivers volume growth without relying on changes in consumer behaviour Chicken offers both consistency and scalability – a rare advantage in an otherwise volatile food system,” concluded Mr Whitehead.
The full findings are available in ANZ’s Food for Thought Spring 2025 report.