Cargill is continuing their standard of innovation by answering consumer demand for better fresh meat packaging. According to a Cargill proprietary research study of more than 8,000 fresh meat consumers, 57 percent of consumers said they prefer meat packaging that requires as little contact with raw meat as possible – and are willing to pay more for it. In fact, 63 percent of consumers are willing to pay 10 percent more for easy-open packages.*
Product Information and Innovations Library
Elimination of growth-promoting antibiotics announced in 2014 is followed by removal for prevention purposes in 2016; aligns with company promise to reduce antibiotics used for both people and animals.
Sharing a meal with others is a personal experience. From the functional benefits of a mouth watering steak to the emotional moments that come from bringing people together around the table, a high quality meal has the power to be remembered as much as the stories shared.
For one consumer group, the meat in the center of the table makes all of the difference. According to a proprietary Cargill study of more than 8,000 fresh meat consumers, this group, called True Meat Lovers, make up 30% of fresh red meat consumers and 32% of dollars spent in the category. These consumers are more likely to buy premium cuts used in the center of plate such as steaks, roasts, tenderloins and briskets.
A McDonald’s pilot project in Canada has successfully tracked nearly 9,000 head of cattle from birth to beef through a fully verified supply chain, resulting in the equivalent of 2.4 million beef patties for McDonald’s Canada.