And the survey says… “Taste!”

That’s the message Mark gave cattle producers at a recent Illinois Cattle Feeders Meeting.

“Not only is beef already America’s favorite protein, but we know what it takes to make sure consumers get the consistently delicious product they expect,” he said.

The characteristics of beef that affect palatability — flavor, juiciness and tenderness — are primarily reflected in a carcass’ USDA Quality Grade. And just what determines the difference between a Select, Choice or Prime stamp? Basically, it’s marbling, which is a highly heritable trait.

“That’s why it’s so important to stay focused on increasing marbling in our cattle,” Mark told those at the meeting. “It’s still our best strategy to meeting consumer demands for our end product.”

Management factors like health, pre-feedlot nutrition, disposition, the use of growth technologies and days on feed also affect quality grade, so utilizing best practices throughout the animal’s lifecycle is another way to increase the odds of a favorable rating.

Here are some other highlights from the just-released annual Power of Meat survey:

• 65% of the consumers surveyed cook beef at home one- to three- times per week. Only chicken was cooked more frequently, and only slightly so.
• While slightly fewer home cooks are preparing meat three times per week or more, Mark noted this is likely due to fewer meals being prepared overall.
• Consumers younger than 65 years of age are turning away from traditional cookbooks and toward digital sources like recipe sites, food manufacturer sites and YouTube.
• Today’s information-driven foodies have lots of questions about food safety and where their meat comes from.

The key take-home? A focus on quality genetics and the best management practices will go a long way in making sure beef continues to land in the carts and on the tables of home cooks everywhere.

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