Ways beef is consumed n Mince accounts for 40% of beef occasions, steak 30% and joints 27%
n 25% of beef is consumed on Sundays, rising to 63% for beef joints, while 82% of mince is eaten on weekdays
n Males aged 17-64 account for one third of beef consumed Beef moving into midweek quick-to-cook territory Roasting, frying and stewing are the main cooking methods for beef. Speedy stir-frying has increased nearly 120% on last year, while the more traditional and time-consuming stewing and roasting have declined.
Sunday consumption, and therefore the traditional Sunday roast, is in decline, while midweek consumption of beef has increased, especially among younger consumers of family age.
The main growth has been among young children, males aged up to 44 and females aged 25-44, with decline among females aged 17-24 and the 65+ age group.
“Quick to cook” as a reason for use has grown 18% over the past year, a contributory factor in the growth of quicker cooking cuts. Choosing beef for reasons related to “social/entertaining” has also increased, by 11% in a year.
The fastest-growing accompaniments for beef are noodles, although still used on fewer than 1% of beef occasions, and cooking sauces, which grew 12% on the previous year.
MLC marketing director Richard Lowe says: “Beef’s appeal as a protein lies in its range of potential uses. The MLC’s research shows that beef rivals chicken for its versatility, borne out by the fast growth of stir-frying.” Sara Donnelly, TNS
Produced for The Grocer by TNS. Year to November 2004.
For more information call 01372 825770. Next week: apples
Sunday consumption, and therefore the traditional Sunday roast, is in decline, while midweek consumption of beef has increased, especially among younger consumers of family age.
The main growth has been among young children, males aged up to 44 and females aged 25-44, with decline among females aged 17-24 and the 65+ age group.
“Quick to cook” as a reason for use has grown 18% over the past year, a contributory factor in the growth of quicker cooking cuts. Choosing beef for reasons related to “social/entertaining” has also increased, by 11% in a year.
The fastest-growing accompaniments for beef are noodles, although still used on fewer than 1% of beef occasions, and cooking sauces, which grew 12% on the previous year.
MLC marketing director Richard Lowe says: “Beef’s appeal as a protein lies in its range of potential uses. The MLC’s research shows that beef rivals chicken for its versatility, borne out by the fast growth of stir-frying.” Sara Donnelly, TNS
Produced for The Grocer by TNS. Year to November 2004.
For more information call 01372 825770. Next week: apples
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