Authentic profiles including roasted, grilled, pot roast and smoke beef flavors are now available for the full range of savory applications.

The 2011 National Beef Quality Audit showed that beef retailers and foodservice operators identified beef flavor as the primary attribute of importance when defining eating satisfaction.

Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.

The beef market has constantly been under the pressure of evolving consumer preferences for taste, consistency and health, to name a few.