Welcome to the Beef
Quality
Center Website.
Over the past
few years the beef industry has worked diligently to improve the
quality of the product offered to consumers. Consumers have
told us that consistent quality, particularly tenderness, is a
critical part of their decision to purchase beef. This website
will provide
you with information about research, products, technology
and marketing changes specific
to beef quality and tenderness.
“The Value of Tender Beef” a study by NCBA conducted
by Reagan, J.O. et.al. .
Tender steaks were preferred by a 3:1
margin, scoring a “7” on
a 0-10 scale with
10 being “very tender.” Control
steaks scored a 4.9.
Steaks rated tender also scored significantly higher for flavor,
juiciness and overall satisfaction.
64% of respondents said they would definitely or probably buy
a tender steak instead of the steak they typically buy.
34% of the participants said they would
pay more per pound for the tender steak – a
surprising
statistic since consumers generally are reluctant to express
a willingness
to pay more.
The results of the study showed that
consumers would find a “guaranteed
tender”
steak very enticing.
The tender steaks provided a significantly better eating experience
in the home,
an excellent predictor of repeat purchases.Read
more…
