MANHATTAN, Kan. – Changes in how cattle are raised -- including genetic improvements and matching animals to the environment in which they’re raised – has likely led to changes in consumer’s perceptions of what makes a good beef product, according to two Kansas State University animal scientists.
Changes in cattle raising tied to shifts in consumers’ taste preferences
Nearly 70% of consumers say flavor is their top consideration when choosing beef products, according to K-State meat scientist Travis O'Quinn. Improvements in how cattle are raised has contributed to consumer satisfaction.
