Over the past ten years, consumer confidence in the safety of both steaks/roasts and ground beef has steadily increased.
Since 2002, confidence in steaks and roasts has risen by 14 percentage points and confidence in ground beef has risen by 20 percentage points.
In addition, beef remains a food of low safety concern at the supermarket and at the restaurant. Beef industry efforts to improve product safety have paid a consumer confidence dividend.
The reduced instances of recalls and illnesses have not been lost on consumers and a quarter (23%) currently believes the number of people getting sick from E. coli in ground beef is decreasing. Only 19 percent (significantly down from previous years) think illnesses are increasing.
To read the rest of the story, please go to: Beef Issues Quarterly
