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Tracking Consumers Beef Preparation, Flavor Preferences
July 23, 2012
3 Min Read
CENTENNIAL, Colo.Given the changing nature of availability of foods and preferences, U.S. consumers' preparation methods and flavors used in beef preparation have undergone some significant changes since 2005, according to the latest statistics from the Beef Checkoff.
The Beef Checkoff tracked consumption patterns in 2002, 2005 and again in 2012. The findings from beef flavor research help guide recipe development, aid in menu ideation for restaurants and better understand the consumer base across the United States.
This kind of research really helps the checkoff do a number of things, such as understand the types of meals typically prepared and under what circumstances; and, determine general food attitudes including willingness to try new types of food," said Dave Zino, executive chef for the Beef Checkoff. It also enables us to understand how these attributes may differ by segment, including ethnicity, gender and region and how things continue to change over time."
Key findings from the 2012 research include:
Respondents are eating the same amount of lunches and dinners at home as in 2005, yet report eating out less (which may be a function of the economy).
There appear to be more foodies" since 2005 (a wide variety of resources are being utilized to find new recipes; there is an increased interest in trying new foods; more respondents report they enjoy cooking; and, there are more online recipes/cooking shows).
Respondents are eating beef at similar frequencies as in 2005; however, theyre eating more ground beef (most preferred is 80% lean/20% fat) and less deli-style beef products and steaks.
At parity with 2005, 64% like to buy larger sizes of beef and freeze some for later, while 36% prefer to buy beef fresh to eat within a day or two.
Beef preparation preferences varied by beef cut. The most preferred ways to enjoy various types of beef included steaks grilled outdoors, ground beef as burgers prepared on an outdoor grill, sliced or cubed beef cooked with onions, peppers or other vegetables; and, roasts prepared in the oven, on the stovetop or in a Crockpot.
All accompanying flavors, sauces, and spices are liked at higher levels in 2012 than was true in 2005.
Overall, a variety of different ethnic foods have become more popular since 2005. American or local food and Italian food, still top the list in 2012 as most preferred.
In March, research presented at the 10th Anniversary Beef Industry Safety Summit found compared to 10 years ago consumer confidence in the safety of beef steaks and roasts increased by 14 percentage points and confidence in the safety of ground beef jumped 20 percentage points.
According to the research, 88% of consumers give fresh beef steaks and roasts an A or B grade for safety and 80% say fresh ground beef deserves the same grade. When asked which fresh food was their biggest safety concern, 48% of consumers answered fish and seafood; only 10% said beef was their biggest safety concern.
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