Cargill shares new research on steak in foodservice

Drawing from new proprietary research, Cargill released its first-ever “State of Steak — Foodservice Edition” report.

The report provides a comprehensive perspective on how consumer expectations for steak have evolved across the foodservice sector. Highlighting the emotional and economic significance of steak, the report reveals the growing pressure foodservice operators face to get steak right.

“Steak is more than just a protein; it’s a signal of quality, indulgence and experience,” said Glendon Taylor, marketing director for Cargill’s North American Food Business. “Our research shows that steak can be a business driver for restaurants, but only if it consistently delivers on expectations like doneness, tenderness and presentation. That’s why understanding the guest mindset is critical.”

Giving context as operators navigate shifting expectations, the report digs into what factors are shaping consumers’ steak experience. Key topics include changing consumer preferences, definitions of quality and operational challenges for consistency.

Cargill laid out the most impactful insights it gathered from the report, which include the following:

The loyalty challenge

Today’s competitive landscape means missing the mark on steak is a missed opportunity for loyalty. Past experience is the No. 1 driver of restaurant choice, Cargill said, so delivering a consistent quality product is important to grow and retain a customer base.

Cargill’s research found that one in four steak consumers reported being dissatisfied with their last restaurant steak, citing issues with doneness, cut availability or inconsistent quality.