Cargill released its first-ever “State of Steak—Foodservice Edition” report, offering insights into how consumer expectations for steak are evolving.
The research underscores steak’s role as both an indulgence and a business driver, with diners expecting consistency in doneness, tenderness and presentation. One in four consumers reported disappointment with their last steakhouse meal, highlighting the risks of missed expectations. Guests gravitate toward ribeye, sirloin, filet and New York strip, preferring menu clarity and recognizable cuts.
Cargill urges operators to align menus with consumer emotions, train staff and emphasize quality to ensure steak remains a loyalty-building centerpiece.
