Take a closer look at the factors impacting beef sales across the country.
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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.
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Online grocery ordering has expanded its reach and popularity over the past several years, but current events have recently aided its growth. Progressive Grocer and a study by Brick Meets Click report the household penetration for online grocery shopping hit its highest at 33% in May of 2020.
Beef choices abound for today’s shopper. From the indulgent and celebratory Ribeye Steak or Roast to a more affordable – and lean – Sirloin Steak. (Spoiler alert: Tenderloin Steak is also lean.) And, lean cut sales have increased 12% since 2014. But what is lean?
The path to sustainability is never complete. Rather, it is a continuous journey being carried out by the farmers and ranchers responsible for raising and supplying beef to the U.S. and across the world. To the beef community, sustainability comprises much more than environmental considerations. Today, a sustainable food supply balances efficient production with environmental, social and economic impacts.
The National Cattlemen’s Beef Association, a contractor to the Beef Checkoff program and manager of the Beef. It’s What’s for Dinner. brand has been testing marketing efforts to grow ecommerce engagement and in summer 2020, partnered with Chicory to test various message strategies and determine the impact of those messages on online shopper’s add-to-cart behavior.
The COVID-19 pandemic has resulted in consumer shopping shifts unlike any the industry has ever seen. That’s why the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, sought to better understand how domestic consumers have responded to these unprecedented events and to determine which food shopping behaviors will be temporary and which may be permanent, especially for the beef category.
National Cattlemen’s Beef Association (NCBA), on behalf of the Beef Checkoff, sought to understand more about consumers preferences when it comes to deli-prepared foods to aid retail partners. By conducting an online quantitative survey of 1,193 consumers, NCBA, on behalf of the Beef Checkoff, was able to identify opportunities and challenges to getting consumers to shop the deli-prepared section of their grocery store.
The holiday season is in the not so distant future. This time of year, shopping begins to ramp up and gatherings are top of mind, but with a year like no other, how will COVID-19 impact the holiday spirit? In an effort to understand this better the National Cattleman’s Beef Association, on behalf of the Beef Checkoff, launched a consumer survey with over 1,000 consumers to better understand how the 2020 holiday season may be different than any other year.
To say consumer behavior around food has shifted this spring due to COVID-19 would be an understatement. One of the most jarring examples of the changes were empty store shelves across the country, caused by consumers stocking up on food and supplies. While this dynamic was short-lived, the widespread magnitude was something many generations in the U.S had never faced before. The National Cattlemen’s Beef Association, on behalf of the Beef Checkoff, set out to understand how COVID-19 shifted consumer thinking and how those shifts impact beef purchasing.
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.
More than 1,750 Annual Meat Conference attendees, including retailers, processors and packers, learned that beef is the most valuable protein in terms of sales and how the Beef Quality Assurance program is helping improve consumer attitudes about beef.
While your shoppers may not be able to see a “label” that says BQA certified, both you and your customers can feel good knowing that 85% of beef in the U.S. comes from a BQA certified farmer or rancher.