Research

Exploring Steak-Cooking Fails

Positive beef-eating experiences are critical to overall satisfaction with beef, but if you have experienced a not-so-perfect steak cooking at home, you’re not alone because so have some beef-loving millennial consumers. That’s why the checkoff conducted an exploratory qualitative market research study to understand better why consumers fail at cooking beef steaks. Phase one of two phases comprised observation of consumers at the grocery store, followed by in-home cooking observations of consumers cooking their steaks of choice. Phase two hosted mini focus groups that included steak-cooking demonstrations by the checkoff’s culinary team. Because one of the main challenges turns out to be determining their preferred doneness level, the checkoff shared tips with consumers about how to cook a steak – both on the stovetop and on the grill – to their desired level of doneness. Overall, consumers gained confidence in cooking steak at home, and the checkoff identified priorities for areas for communication to all consumers.

Beefing Up the Bacon Market

Schmacon – touted as “Beef’s alternative to Bacon” – now is available online and at more than 100 stores across the Midwest and along the east coast. A product that the checkoff helped formulate, Schmacon is lower in fat, calories, and sodium than traditional bacon and also has its own unique taste and crispness. During this last year, Schmacon partnered with Certified Angus Beef to create a new version of the original product and expand market opportunities.  The checkoff provided technical assistance during the development process for the latest product, which also uses Schmacon’s proprietary processing methods but specifically with Certified Angus Beef.  The first order of the Certified Angus Beef branded Schmacon was in early August and is destined for an overseas market.

For additional information, check out these sites:

Consumers looking for nutrition and dietary information about beef can go to www.beefnutrition.org to order or download materials and research information, or find a schedule of nutrition events and seminars.
 
Consumers, producers and other industry professionals can go to www.beefresearch.org for summaries of checkoff-funded research in the areas of beef safety, human nutrition, product enhancement and market research, projects which provide the foundation for checkoff programs in promotion, marketing, education, information and foreign marketing.
 
Safety is a priority of the beef industry and www.bifsco.org,  houses information about the Beef Industry Food Safety Council (BIFSCo), its discussions and meetings, an application to join the council, and consumer information about beef safety.
 
Finding new convenient cuts is one very successful way the checkoff has helped add value to the beef carcass over the years. In cooperation with the University of Nebraska-Lincoln, http://bovine.unl.edu/ is the industry’s primary beef cut resource.
 
Checkoff-funded Beef Quality Assurance program information is available at www.bqa.org where you can find systematic information about coupling proper animal-husbandry techniques with accepted scientific knowledge to improve the quality of the end beef products.
 
Bovine Spongiform Encephalopathy (BSE) is a misunderstood but potentially serious animal disease. For the most accurate information, turn to www.bseinfo.org, an informational site housing current information regarding for consumers, producers and beef industry representatives.
 
While never occurring in the United States, www.fmdinfo.org is an informational site housing current information regarding foot-and-mouth disease for consumers, producers and beef industry representatives.

 


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