The_Ledger_Summer_2020

Consumers most notably recognize a more desirable eating experience associated with purchases of U.S. Department of Agriculture (USDA) Quality Grades containing a greater degree of marbling. For example, a consumer should expect that USDA Prime would have a greater likelihood of a positive eating experience than USDA Choice. Simply, the USDA Qual ity Grade is a symbol of expectation

goals, there are still some inherent variables that we cannot control. As mentioned, the cook plays a vital role. Additionally, consumers should be encouraged to try different beef products to determine their prefer ence. If consumers can consider wine tastings, maybe they would enjoy “beef tastings” to help them make desirable and repeatable purchases.

Because consumers may be more removed from production agriculture, giving them confidence is a critical role that the supply chain is responsi ble for. The common disconnect pres ents the perfect opportunity for both producers and processors to work together to convey how the product was produced and prepared for the customer. If we can convey produc tion influences accurately to consum ers while allowing them to explore options, we might inherit repeatable purchasers who find each month is a time to celebrate beef! TL

Because consumers may be more removed from production agriculture, giving them confidence is a critical role that the supply chain is responsible for.

that is also associated with a value for that expectation. Consumers should expect to pay more for USDA Prime vs. USDA Choice. Animal production practices can also influence beef flavor, and that makes for several great marketing options. When we think of grass-fed beef, the product may be redder in color and leaner. The flavor of the product can be more intense, and some people prefer this stronger flavor. Older generations may prefer grass-fed beef because of the tradi tional flavor that they may relate to from their youth when they raised their own cattle on pasture, harvested and processed it for at-home use. That flavor is associated with a pleas ant memory. Now, when consumers contrast grass- to grain-fed beef, they should expect to have a milder, more buttery beef flavor. Certainly, the majority of the U.S. retail case and restaurant sector is comprised of grain-fed beef, but there can be some specialty prod ucts, too, such as wet- or dry-aged. Dry-aged beef tends to offer a deeper flavor that is intensified due to the loss of moisture, and it can provide flavor notes associated with browned or nutty characteristics. Wet-aged beef can taste more metallic and sour. The beauty of aging beef is that it does aid in improving meat tenderness while contributing to differences in flavor. One aspect to think about when dry aging beef is the increased cost due to product moisture loss and simul taneous decreases in product weight, which intensifies the specialty flavor. However, this also attributes to the expense of dry-aged beef and the cor rect clientele must be identified to pay for this product. Even if we are experts at manag ing production practices for desired

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