Given the changing nature of availability of foods and preferences, the beef checkoff has been tracking these consumer consumption patterns to better understand preparation methods and flavors used in beef preparation. Executive Chef Dave Zino tells us more about the trends and what the 2012 research data shows.
“One of the interesting factors I found is that from 2002 to 2012, more people are eating beef steaks in that medium-rare to medium range which pleases me because I know that’s where you’re going to get that best beef-eating experience. And more people are eating ground beef in burgers at 160 and above which also pleases me because we know that all bacteria is eliminated at 160 degrees. So throughout the years I think we’ve seen some really positive changes,” Zino said.
Zino says overall, a variety of different ethnic foods have become more popular since 2005.
“In terms of ethnic foods, American or local food is still the most popular, followed by Italian then Mexican. But even, we saw jumps in folks liking Vietnamese food more, and Japanese food. Every ethnic category there was a jump in liking and what that tells me is that I think people are a little more food savvy now,” he said.
Chef Zino explained why it’s important for the beef checkoff to develop a better understanding of consumer preferences: “There’s no sense in doing research like this unless you follow it. So I mean it really helps us kind of hone in on the recipes and the new products that we’re developing for consumers.”
Reporting for the beef checkoff, I’m Melissa Slagle. For more about your beef checkoff investment, visit MyBeefCheckoff.com.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Source: The Beef Checkoff Program
