Thawing Beef
Value and convenience are two consumer demand drivers behind checkoff-funded efforts to develop quick, safe, thawing practices for ground beef and steaks, as research indicates that the average consumer makes meal decisions only an hour before eating. A focus group of members from culinary, safety research, new products and consumer research professions will test four different thawing methods for the checkoff this month, with preliminary results available at the end of July.
Funded by the Beef Checkoff.
SOCIAL MEDIA