Exploring Cooking-Steak 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.
Learn more about this market research study.
Harvest Market Showcases Beef
The checkoff recently published another fact sheet in a series responding to "Tough Questions about Beef Sustainability." The series intent is to provide high-level answers to some of the more challenging and complex issues related to beef sustainability. The fact sheet, “How does food waste impact sustainability?” examines food waste from production to consumption, its impact on the environment, and opportunities for improvement.
Additional Beef Checkoff Resources:
Research - Archive
- Stewardship Content Evaluation (March)
- Starting With Beef as a First Food (December)
- Harvest Market Showcases Beef (December)
- Guiding Beef Quality Research (November)
- Beefing Up the Bacon Market with Schmacon (November)
- Understanding Effects of Carcass Maturity (August)
- Understanding Beef Flavor (July)
- Detecting Foodborne Pathogens (July)
- Showcasing Beef’s Top 10 (May)
- Addressing Sleep Quality with Protein (April)
- Serving Up New Fact Sheets (April)