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 (Figure 1). But what is lean? Who might be interested in these options? And, what opportunities do these choices provide for your retail meat case?
Overall, beef is a nutrient-packed protein which provides 10 essential nutrients and, on average, half the protein Daily Value in a single 3-ounce cooked serving. According to USDA, a lean beef serving of about 170 calories (3-oz, cooked, with visible fat trimmed) contains less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol.1 In fact, shoppers seeking a great-tasting,2 lower-fat and reduced-cholesterol beef option have many choices in your meat case.
And, lean products sell – especially when consumers are educated on these options. For example, while 93% lean and higher Ground Beef sales have increased 13%, American Heart Association Heart Check-labeled 96% lean Ground Beef3 sales have grown a full 37% over the five years ending 2018.4
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