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The pandemic highlighted interesting strengths in the beef industry. Even with inflated prices, consumers still choose beef as their protein of choice. Beef continues to remain the protein of choice for consumers and has proven to be a staple in consumers’ diets.
There’s no shortage of options for getting more beef on your menu, from appetizers to mains to seasonal specialties.
See what’s cooking — and selling well — at dining establishments across the country.
There are many kinds of crave worthy foods. From foods that are sweet and salty to savory, there is one crave-able item that sure gets consumers talking. National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, recently conducted research on consumer preferences for burgers when dining out. Consumers’ own words highlight just how enticing burgers are for them.
The COVID-19 pandemic has led to a dramatic increase in online meal ordering, just like it has changed consumer behavior in online grocery. In fact, currently 86% of consumers are ordering meals online. With more consumers cooking and dining at home, foodservice operators have quickly adopted this strategy or even started implementing their own infrastructure for online ordering and meal delivery to remain competitive.
Beef caters to a wide variety of consumers. From young to old, East Coast to West Coast, beef is something almost everyone enjoys. But not all consumers approach how they eat in the same way. For example, consumers can have differing views when it comes to their protein choices, where their food comes from, and what’s important during mealtime. Unsurprisingly, factors such as age, marital status, or whether someone has kids can affect how they think about and eat beef. To understand more about these differences, National Cattlemen’s Beef Association, on behalf of the Beef Checkoff, sought to learn more about consumers when it comes their behaviors that influence how they shop, eat, and dine.
Tenderness is one of the biggest influencers of consumer approval of beef. Since most consumers can differentiate between tough and tender beef, improving tenderness is a high priority for the beef industry. One of the best methods to do this is by aging beef.
Restaurant foodservice operators know sustainability is more than just a buzz word… it impacts an operation’s bottom line and restaurants’ sustainability efforts factor into about half of diners’ decisions on where to dine.
Survey research, conducted by the Beef Checkoff, revealed how Millennial consumers define “high-quality” beef and how foodservice operators can appeal to this segment through their beef offerings and their menu descriptors. In this survey, Millennial consumers were asked a variety of questions which explored their associations and preferred descriptors for high-quality beef, as well as which preparation methods and cuts they feel best indicate quality.