Cargill Unveils New “State of Steak” Report, Revealing what Diners Really
Want from Steak in Foodservice
Cargill recently 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.
Built on new proprietary research, the report highlights the emotional and economic significance of steak — and the growing pressures on operators to get it right.
“Steak is more than just a protein — it’s a signal of quality, indulgence, and experience,” said Glendon Taylor, Marketing Director for Cargill’s North American Food Business. “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.”
To help operators navigate these shifting expectations, the report dives into the specific factors shaping today’s steak experience — from changing consumer preferences and definitions of quality to the operational challenges restaurants face in delivering consistently exceptional steak. Here are some of the most impactful insights revealed by the report:
• The “Steaks” Are High: One in four steak consumers reported being dissatisfied with their last restaurant steak, citing issues with doneness, cut availability, or inconsistent quality. In today’s competitive landscape, where past experience is the #1 driver of restaurant choice, missing the mark on steak is a missed opportunity for loyalty.
• Brands Should Raise the “Steaks” on Menu Development: The report found that guests gravitate toward the “Big Four” steak cuts — ribeye, sirloin, filet, and New York strip — and increasingly want menu clarity and flexibility. Foodservice operators that clearly label grades, offer recognizable cuts, and provide steak in a range of formats are better positioned to meet evolving expectations and maximize menu performance.
• Steak Carries an Emotional Power: Whether it’s a celebration, indulgence, or reward, steak holds deep meaning for diners. The report encourages operators to align menu messaging, format, and pricing with emotional need states — and to position steak as a premium everyday indulgence, not just a special-occasion splurge.
Cargill’s research points to several clear opportunities for foodservice operators looking to elevate the steak experience. Training both front- and back-of-house teams is essential, from servers who can confidently guide guests through cuts and doneness levels, to chefs who consistently deliver on flavor, texture, and visual presentation. Menus should feature the most popular cuts, highlight quality cues like USDA grade and “no artificial ingredients,” and offer flexibility in sizing and formats to appeal to a wider range of guests. And because steak is often tied to special occasions for consumers, restaurants can unlock additional value by pairing the steak experience with timely promotions or messaging that taps into celebration, indulgence, or comfort.
JBS USA Enters Agreement to Acquire and Expand Production Facility in Ankeny, Iowa
JBS USA recently announced it has reached an agreement to purchase a production facility in Ankeny, Iowa, with plans to build out the largest ready-to-eat bacon and ready-to-eat sausage plant in the company’s US portfolio. The facility was previously owned and operated by Hy-Vee.
The 186,000-square-foot facility will be transformed to produce fully cooked bacon and sausage products. The location previously produced other types of food for Hy-Vee stores. Due to the type of work involved, JBS is looking to hire former employees who previously worked at the facility for the retailer. After the initial capital investments and construction are complete, the plant is expected to be operational by mid2026 and to create approximately 400 jobs when all phases of the project are finished.
“This announcement aligns with our long-term strategy of offering more value-added and prepared foods products to meet the needs of our customers and consumers,” said Wesley Batista Filho, JBS USA Chief Executive Officer. “We are proud to grow our operations in Iowa, where we already operate four production facilities, with another expected to break ground later this year.”
In May, the company announced its intention to build a stateof-the-art fresh sausage production facility in Perry, Iowa. JBS also operates plants in Council Bluffs, Marshalltown, and Ottumwa. “This facility in Ankeny will not only expand our prepared foods business in the US, it will also benefit from synergies and strategic supply of product from our other plants in the region,” said Rick Foster, Head of JBS USA Prepared Foods.
In 2021, JBS USA opened a fully cooked bacon facility in Moberly, Missouri, which has already been through an expansion. In Perry, the fresh sausage plant will provide raw material to this new facility, allowing the company to produce fully cooked sausage items in addition to bacon, supporting ongoing efforts to meet increasing customer demand for these types of products.
With a focus on supporting rural America and investing in its team members, JBS USA will offer its signature Hometown Strong and Better Futures programs in Ankeny. Through Hometown Strong, the company is investing significantly in rural communities across the US and Canada, supporting infrastructure, childcare, housing, schools, and more. The Better Futures program provides tuition-free community college for team members and their children. .
