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was conducted with 750 households at a major grocery store chain in an urban area. The shoppers were given two steaks to take home, one a guaranteed tender product and one with unknown tenderness. After preparing the product samples, 200 of those showing preferences for the guaranteed tender product were invited to the store for follow-up.
Overall, consumers rated the tender beef product, called “Tender Select,” superior in all categories. Tenderness and satisfaction were rated high, and consumers said the product tasted better and was juicier.
“By offering a product that’s guaranteed tender, we think we can regain the loyalty of lighter beef eaters that have strayed away from our product in the past,” adds Boggs. “They’ll know exactly what they’re getting when they buy it, and we’ll know what we’re producing when we raise it.”
For that reason, a big winner in this process will be beef producers,” notes Boggs. “The future of the beef industry depends, in part, on the industry’s ability'TOcontrol the eating quality of its products,” says Briggs. “This will help the beef industry build demand for its/product.”
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