Demand for beef continues to shift in response to changing consumer preferences. NCBA is sharing key findings from new market research.
In recent years, data has shown a growing focus on health, nutrition, and wellness. Consumers are also becoming more interested in animal welfare and how their food is produced.
According to Dr. Mandy Carr Johnson, “We know that consumers like eating beef and they like that great eating experience. So, we don’t want to jeopardize that great eating experience, but we need to make sure they know that beef can be convenient and versatile and fit many different budgets. We have lots of cuts, lots of ways that you can prepare beef to fit into your lifestyle. So, they’re ever-evolving little bits by bits, but it’s a great time for beef in the consumer’s eye.”
A significant focus of research has been on food safety, specifically addressing issues related to pathogens and microbiology.
“It’s one of the big things that we’ve always focused on for many years is about food safety. So things related to the pathogens and microbiology. And so we have projects that are particularly focused on things like E. coli, but also salmonella. We know salmonella is the illness that has had the least reduction across all foods when it comes to human illness. So, what does that mean for beef and how can we reduce the likelihood that a beef product reaching consumers causes a salmonella outbreak?”
This research was collected in the most recent National Beef Quality Audit, which is conducted once every five years.
