Getting Grounded with Beef Trends
Based on the fact that ground beef represents more than half of beef pounds sold in the United States, the checkoff has completed a comprehensive market-research study about this critical market. Participants helped address at-home versus foodservice ground-beef use, as well as differences in ground beef perceptions by generation, benefits of eating, cooking preferences, nutritional factors, perceptions of various lean levels, packaging preferences, shopping behaviors, storage practices … right down to the preferred thickness for a cooked beef patty. See the results at Why Buy and Eat Ground Beef In-Home, and access retail findings on BeefRetail.org (click on the arrow to the left of the “Ground Beef” tab in the center of the page to reveal the four findings). The checkoff also will share the research with foodservice folks on BeefFoodservice.com and with media.
Eating Beef to Improve Blood Pressure
The Dietary Approaches to Stop Hypertension (DASH) dietary pattern, which emphasizes fruits, vegetables, low-fat dairy products, and increased protein mainly from plant sources, has been shown to reduce hypertension. Now, new checkoff-funded research indicates that a similar diet that includes increased protein from lean beef might have the same effect. Research subjects who followed a DASH-like dietary pattern with increased dietary protein, primarily from lean beef, showed significant decreases in systolic blood pressure and reduced peripheral vascular constriction. The researchers previously demonstrated in the Beef in an Optimal Lean Diet (BOLD) Study, that a DASH-like diet that included lean beef daily decreased total and LDL (bad) cholesterol similar to the DASH diet, and that these diets had no effect on fasting glucose and insulin levels. But vascular health measurements were secondary end points in the BOLD study, so this study is the first of its kind. For details, visit Journal of Human Hypertension, where results were published June 19.
For additional information, check out these sites:
Research - Archive
- Improving Accuracy in Beef Cuts Guide (June)
- Providing Market Intelligence (June)
- Sharing Muscle Profiling Research – Free! (April)
- Demystifying Ground Beef (April)
- Strengthening Technical Outreach about Sustainability (April)
- Coordinating Beef Research and Dissemination (April)
- New Research Publications (February)
- New Fact Sheet from Product Quality Research (December)
- Evaluating the Role of Protein in Public Health (October)
- Sustaining Strong Beef Prices (October)
- Increasing Value of BeefResearch.org (September)
- Leveraging Beef Market Research Data (September)
According to the Beef Act, research means studies relative to the effectiveness of market development and promotion efforts, studies relating to the nutritional value of beef and beef products, other related food science research including beef safety and pathogen research, product-enhancement research, market research and new product development research. Checkoff-funded research aims to maintain and increase consumer confidence in beef and beef products and provides the basis for development of program focus in all areas of checkoff investment by measuring market demands and tracking the state of the industry. The checkoff cannot fund cattle production research.