Understanding the Consumer by Lori Gilmore Wendell Newcomb believes value-added beef products are key to industry survival. It's no secret that consumers are buying less beef. Cast blame on customer dissatisfaction, changing diets, busy lifestyles or other food choices. Nevertheless, it is all contributing to poor product demand.
Consumers expect beef to be tender, but at the same time lean.
Fat totally turns them off. He points to a growing market lacking experience in the kitchen. Many have not received proper training in selection and preparation of beef cuts. By disguising the actual cut with an attractive name, grocers set up unsuspecting customers for disappointment, Newcomb says. These featured products, typically trimmed pieces of chuck and round, taste best when prepared under moist cooking conditions.