Beef Flavor Research
Posted by Chuck – July 28th, 2012
How important is flavor research to the Beef Checkoff? Very, according to Executive Chef Dave Zino. I spoke with Dave about some newly completed Beef Flavor Research that was conducted with Beef Checkoff funds. The primary objective was to help the Beef Checkoff develop a better understanding of consumer preferences for beef preparation and consumption and the types of flavors preferred to accompany beef products.
Dave says this research was first done in 2002 and then again in 2005. With this latest update he says we now have a really good benchmark to determine recipe development, what people are eating with beef and how they cook it. One of the interesting findings is that between 2002 and 2012 there are more people eating steaks in the medium rare to medium range which pleases him because they’ll get the best beef eating experience. The research shows that there have been a lot of positive developments in recent years and he believes it will go a long way in helping create beef demand.
Listen to my interview with David here: Interview with Dave Zino
2012 Cattle Industry Summer Conference Photo Album
