Tenderness Verfied

A new marketing technique or is science helping us out? Harris, a Eastern grocery store, is using tenderness verified beef. One of the biggest complaints about many cuts is the lack of consistency and tenderness. This may well be a chance to verifiy the tenderness of individual steaks and market them accordingly.

I worry, this will lead to more consumer distrust. You can take the most tender steak but if it is cooked to well done it loses many of those properties~ hence the reason for ordering steaks medium rare. Most meat will be tender and flavorful is cooked properly. It is getting the word out on how to cook cuts in the most appetizing manner that is difficult. Especially, when consumers today spend less than 30 minutes cooking most suppers.

I am as guilty as the next person of rushing through supper. There are chores to do, horses to ride, and SUPPER. Thank goodness for a crock pot!

The new generation

I was reading a back issue of Feedstuffs because I only read back issues and don't have time to read them as they come out. I had to laugh because there was an article focused on how to woo the number one consumer, as in the person who buys, of beef- Women. In fact in the U.S. 93% of the shopping is done by women.

This is the best part, they could have saved the money spent on the survey and I would have told them the answer to the question- What do female shoppers want from beef? Safe and wholesome, followed by convienence and cheap. Wouldn't that be great a cheap meal, that is safe and wholesome that I don't have to spend a lot of time in preparation or clean-up.

The other "big" outcome of the survey- women are also driven by emotion. Another no brainer. I think we are hard-wired that way. There is an emotional connection to beef- family dinners and grandma's pot roast.

I wish grandma was cooking dinner tonight- even if it was chicken.