MINNEAPOLIS, MN – Steak still signals quality and celebration, but Cargill’s first “State of Steak – Foodservice Edition” says restaurants win loyalty by nailing the basics: doneness, tenderness, presentation, and clear menu cues.
The report finds that one in four steak customers left unhappy with their last restaurant steak—most often due to inconsistent cooking or cuts—at a time when past experiences are the top driver of where guests dine.
Guests gravitate to the “Big Four” cuts—ribeye, sirloin, filet, New York strip—and increasingly expect visible grading, flexible portion sizes, and straightforward language that makes ordering easy and exciting.
Cargill urges operators to tighten both back- and front-of-house execution: train servers to guide customers on cut and doneness choices, empower kitchens to meet specifications consistently, highlight quality signals (e.g., USDA grade, “no artificial ingredients”), and pair steaks with promotions that tap into celebration and comfort.
Farm-Level Takeaway: Reliable, clearly graded middle meats still anchor demand; programs that deliver consistent eating quality and simple, confidence-building menus capture more repeat visits—and more value—back through the beef chain.
Structural efficiency supports cattle prices and resilience — breaking it risks higher costs and greater volatility.
January 13, 2026 08:00 AM
·
Strong pork demand and improving beef exports outside China support protein markets despite ongoing trade barriers.
January 13, 2026 06:00 AM
·
Market reaction was bearish for corn and soybeans, with analysts noting that abundant supplies amid tepid demand could keep price pressure on agricultural commodities.
January 12, 2026 03:51 PM
·
Rising adoption of GLP-1 drugs may gradually reshape food demand, with potential downstream effects on protein markets and consumer purchasing patterns.
January 12, 2026 02:38 PM
·
Winter Weather, Drought Shape Early 2026 Farm Conditions
January 12, 2026 11:00 AM
·
As domestic production and blending slowed, export demand remained a clear bright spot.
January 11, 2026 12:00 PM
·
Protein markets are fragmenting. Beef is supply-driven and more structurally expensive, whereas pork and poultry remain price-competitive.
January 10, 2026 07:00 AM
·
Tight fed supplies shift margin risk to packers, strengthening cattle price leverage but increasing volatility.
January 09, 2026 03:36 PM
·
Expanding chicken supplies are likely to keep prices under pressure in early 2026 despite steady demand growth.
January 09, 2026 11:00 AM
·
