Survey Details 2008 Grilling Preferences
DENVER, May 22 /PRNewswire/ -- Steak tops the list of foods that
deliver the most energy according to a recent consumer survey. Grilling is
a popular pastime for 79 percent of Americans and 63 percent say the food
they most often cook on the grill is beef.
The survey reveals that consumers feel beef is the protein that
delivers on the eating experience and health benefits. A substantial body
of scientific evidence shows protein can help in maintaining a healthy
weight, building muscle and fueling physical activity -- all of which play
an important role in a healthful lifestyle and disease prevention. Beef is
an excellent source of protein.
When Americans are in the mood for a comfort food to cook on the grill,
beef wins over other proteins, with steaks at the top of the list at 39
percent and hamburgers coming in second with 26 percent. The consumer
survey was funded by The Beef Checkoff.
"Today's health-conscious consumer knows that beef satisfies the
craving for a food that tastes great and is good for you," said Mary K.
Young, M.S., R.D., vice president of nutrition, National Cattlemen's Beef
Association. "Everyone can feel good about loving beef because the protein
in beef is a powerful nutrient that strengthens and sustains their bodies."
Additional survey findings include:
-- The Fourth of July is the number one grilling holiday with 63 percent
of respondents saying the Fourth is their favorite holiday to cook
out on the grill.
-- Grilling isn't just for the guys -- 83 percent of men say they grill
but so do 76 percent of women.
-- 41 percent of Americans say they grill out year round.
-- When cooking beef on the grill, consumers choose hamburgers
(56 percent) more often than steak (42 percent).
-- America's favorite hamburger is a classic -- a lean beef patty on a
plain white or whole wheat bun with lettuce, tomato, onion and
ketchup.
-- Many Americans also like mustard on their burgers but ketchup won the
condiment battle by a small margin. Slightly less than half
(49 percent) of respondents say they also like mayonnaise on their
burgers.
-- Ribeye, T-bone and sirloin steaks were listed as favorite cuts to
grill.
"Not only is grilling a great way to experience beef's versatility, but
you can feel good about using this naturally lowfat cooking method for your
favorite steaks," Young said.
There are 29 cuts of beef that meet government guidelines for lean, so
it's easy for people to "go lean with protein" and follow the U.S. Dietary
Guidelines. These lean cuts include many popular cuts such as tenderloin,
T-bone, top round and top sirloin steaks, as well as 95% lean ground beef.
Among the 29 cuts, all have less than 10 grams of total fat, 4.5 grams or
less of saturated fat, and less than 95 milligrams of cholesterol per
serving and per 100 grams. Lean beef is a naturally rich source of nine
essential nutrients that are needed for a healthy, active lifestyle,
including: protein, zinc, vitamin B12, selenium and phosphorous, and a good
source of: niacin, vitamin B6, iron and riboflavin.
Discover the power of protein by visiting
http://www.BeefItsWhatsForDinner.com.
The Beef Checkoff Program was established as part of the 1985 Farm
Bill. The checkoff assesses $1 per head on the sale of live domestic and
imported cattle, in addition to a comparable assessment on imported beef
and beef products. States retain up to 50 cents on the dollar and forward
the other 50 cents per head to the Cattlemen's Beef Promotion and Research
Board, which administers the national checkoff program, subject to USDA
approval.
Consumer-focused and producer-directed, the National Cattlemen's Beef
Association and its state beef council partners are the marketing
organization for the largest segment of the food and fiber industry.
Contact: Meghan Pusey
National Cattlemen's Beef Association
303-850-3340
mpusey@beef.org
Dina Plunkett
DeVries Public Relations
212-891-0402
dplunkett@devries-pr.com
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SOURCE The Beef Checkoff Program
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Related links:
http://www.BeefItsWhatsForDinner.com
CONTACT:
Meghan Pusey of the National Cattlemen's Beef
Association, +1-303-850-3340, mpusey@beef.org; or Dina Plunkett
of DeVries Public Relations, +1-212-891-0402,
dplunkett@devries-pr.com, for The Beef Checkoff Program
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