Beef consumers and flavor

Drovers “Consumers tell us that higher fat levels are more desirable; they like it better,” says Mark Miller, meat scientist at Texas Tech University. “We’ve found that marbling level has a really big impact on the consumer’s desire for beef.”

When it comes to food, the alternatives are endless: spicy or bland; Mexican, Italian, Asian or Southern-style comfort dishes. But when it comes to beef, almost everyone agrees on a few features.

“Consumers tell us that higher fat levels are more desirable; they like it better,” says Mark Miller, meat scientist at Texas Tech University. “We’ve found that marbling level has a really big impact on the consumer’s desire for beef.”

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