Cargill releases new report on steak trends in foodservice

USA – Cargill has published its first “State of Steak – Foodservice Edition” report, using proprietary research to examine how consumers view steak in restaurants.

The company said the report explores both the emotional value steak holds for diners and the financial implications for foodservice operators.

According to Cargill, steak remains tied to perceptions of quality and indulgence, but operators face heightened scrutiny to deliver consistently on factors such as doneness, tenderness and presentation.

Glendon Taylor, marketing director for Cargill’s North American Food Business, explained that steak can influence how customers evaluate a restaurant, which makes understanding guest expectations essential.

The report highlights that consumer experience remains the strongest driver of restaurant choice, with repeat satisfaction being critical for building loyalty.

Cargill’s data showed that one in four consumers were unhappy with their most recent steak order at a restaurant, pointing to problems including uneven doneness, lack of availability of certain cuts and inconsistent standards.

The findings also suggest that menu design plays a significant role in shaping the steak experience.

Consumers tend to favor four familiar cuts—ribeye, sirloin, filet and New York strip—yet they also want clarity on grades and flexibility in portion sizes and preparation styles.

Cargill noted that operators who provide detailed labeling and recognizable options are better positioned to address these preferences and to maintain menu performance.

Beyond menu structure, the report emphasizes the symbolic value steak carries for diners.

Steak often represents a reward or celebration, but Cargill suggested that restaurants could also present it as a premium option for regular dining rather than limiting it to special occasions.

Training and execution

The research further indicates that both front-of-house and back-of-house staff influence customer satisfaction.

Servers who understand steak cuts and cooking levels can guide guests more effectively, while chefs who deliver consistency in flavor, texture and presentation help secure repeat visits.

Cargill also advised that menus should include the most popular cuts while offering variations in size and preparation to appeal to a broader customer base.

Quality signals such as USDA grade and claims like “no artificial ingredients” were identified as factors that can make steak stand out to consumers.

Through these findings, Cargill outlines the challenges and opportunities for foodservice operators seeking to meet shifting consumer expectations while maintaining consistency in one of the most scrutinized proteins on the menu.

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