State of Steak report highlights ‘win-wins’ from ranch to table

Cargill has released its first-ever State of Steak – Foodservice Edition report, a comprehensive look at how consumer expectations for steak are evolving across the foodservice landscape.

For beef producers, the report provides insights into the critical role their product plays in driving demand at restaurants and other foodservice channels. When foodservice professionals take the time and care to get steak right, it creates a clear win-win — benefiting everyone from farm and ranch through to the consumer.

Preserving and enhancing value

“Steak is more than just a protein – it’s a signal of quality, indulgence and experience,” said Glendon Taylor, marketing director at Cargill. “Our research shows that steak can be a business driver for restaurants, but only if it consistently delivers on expectations like doneness, tenderness and presentation. That’s why understanding the guest mindset is critical.”

With steak tied closely to celebrations, indulgence and comfort, Cargill notes that even during times of high cost for beef, strong opportunities remain for operators to position steak as both a special-occasion highlight and a premium everyday choice. Training for chefs and servers, the report adds, can help elevate the steak experience while driving continued demand for beef.

Steak remains a star that drives demand

The report reinforces steak’s unique role in foodservice demand. When restaurants consistently deliver the cuts and quality diners expect, it strengthens loyalty to beef on the menu and creates sustained pull-through for high-quality beef in both domestic and export markets.

The research also highlights consumer preferences for the “big four” cuts — ribeye, sirloin, filet and New York strip — alongside new expectations for menu clarity, portion flexibility and transparent grading information.

Key insights

• The “steaks” are high: One in four steak consumers reported being dissatisfied with their last restaurant steak, most often citing doneness, cut availability or inconsistent quality. With past experience the top driver of restaurant choice, missing the mark on steak is a missed opportunity for loyalty.
• Raise the “steaks” on menu development: Guests gravitate toward the big four cuts and increasingly expect clear labeling, grading information and flexible portion sizes. Operators that deliver these cues are better positioned to meet evolving expectations.
• Steak carries emotional weight: Whether celebration, indulgence or reward, steak holds deep meaning for diners. The report encourages operators to align menu messaging and pricing with these need states — and to position steak as both an everyday indulgence and a special-occasion splurge.

Meeting expectations through training and menus

Training front- and back-of-house teams is essential — from servers who can guide guests through cuts and doneness, to chefs who deliver on flavour, texture and presentation.

Menus should emphasize the most popular cuts, highlight quality cues and offer flexible sizing to appeal to a wider range of guests. Restaurants can also unlock value by pairing steak offerings with promotions or messaging tied to celebration, comfort or indulgence.

Good news for Alberta beef producers

The full report includes data-driven insights, persona spotlights and recommendations to help operators, chefs and brand leaders raise the bar on steak.

For Alberta beef producers, the message is clear: steak remains a cornerstone of foodservice menus, and when operators get it right, it drives demand and delivers value across the entire supply chain — from ranch to table.