Consumer Confidence in Beef Safety Up

CENTENNIAL, Colo.In light of the recent news reports extolling the evils of so-called pink slime" in ground beef and red meats link to increased mortality, new market 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 has increased by 14 percentage points and confidence in the safety of ground beef has 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 percent 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.

Getting good grades from consumers for our work to improve beef safety is very rewarding," said J. Clay Burtum, an Oklahoma cattle rancher and member of the Beef Industry Safety Committee. We have made tremendous strides in the past 10 years and it is good to know that is recognized by consumers. I believe we can accomplish as much in the next 10 years by continuing to find ways to work together with everyone in the beef community to make beef even safer. We want to get all As."

Beef safety experts agree that beef is safer than it was 10 years ago but the research did uncover some important differences between consumer and expert opinions. When asked whether someone is more likely to get sick from foodborne bacteria eating at home or at a restaurant, 65% of consumers answered at a restaurant"; however, 72% of the experts attending the summit answered at home. Similarly, 92% of experts say proper cooking and handling at home is of high importance in assuring that beef is safe to eat, while 49% of consumers recognize the importance of proper procedures in the home. The study found that 70% of consumers dont know the proper cooking temperature for ground beef.