GITNUX MARKETDATA REPORT 2024

Tender Cut Of Steak Tenderness Statistics

Tender cut of steak tenderness statistics suggest that the average tenderness level falls within the range considered highly desirable by consumers.

With sources from: ncba.org, thespruceeats.com, ampc.com.au, mashed.com and many more

Statistic 1

The tenderloin cut is second in tenderness after the ribeye steak.

Statistic 2

Nearly 38% of consumers in the U.S. prefer ribeye as their steak of choice.

Statistic 3

According to a 2019 study, about 62% of U.S. consumers prefer their steak medium rare, a level of doneness that typically results in more tenderness compared to well-done steaks.

Statistic 4

Out of 18,306 reviews on a recipe for Petite Filet Tenderloin, it has an average rating of 4.8 stars out of 5 for tenderness.

Statistic 5

66.8% of Argentinian steak eaters prefer bife de chorizo (sirloin), a cut known for its balance of tenderness and flavor.

Statistic 6

Filet mignon, a cut from the tenderloin, is typically 2 inches in diameter, which is perfect for quick cooking and preserving the meat's tenderness.

Statistic 7

Among the eight most popular cuts of beef in the United States, the tenderloin is ranked number one in tenderness.

Statistic 8

38% of British adults consider sirloin steak — known for its fine texture and tenderness — as their favorite cut.

Statistic 9

Techniques such as marinating can improve steak tenderness by up to 10%.

Statistic 10

In a global survey, 47% of participants indicate that tenderness is the most important factor when buying and consuming steak.

Statistic 11

Proper resting after cooking can improve steak tenderness by around 7%, as per a study.

Statistic 12

Through the Omaha Steaks tenderness grading process, only 5 to 6% of all beef meets their high standards for steak tenderness.

Statistic 13

A survey reveals that 34% of American consumers believe that the New York Strip steak provides the right balance for tenderness and flavor.

Statistic 14

The process of dry aging can help improve tenderness in steak by 11%.

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In this post, we explore a collection of insightful statistics surrounding the topic of steak tenderness, from consumer preferences to culinary techniques. Learn about the most favored cuts, key factors influencing tenderness, and the methods employed to enhance the dining experience. Whether you’re a steak enthusiast or simply curious about the nuances of this culinary delight, these statistics will offer a deeper understanding of what makes a perfect, tender cut of steak.

Statistic 1

"The tenderloin cut is second in tenderness after the ribeye steak."

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Statistic 2

"Nearly 38% of consumers in the U.S. prefer ribeye as their steak of choice."

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Statistic 3

"According to a 2019 study, about 62% of U.S. consumers prefer their steak medium rare, a level of doneness that typically results in more tenderness compared to well-done steaks."

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Statistic 4

"Out of 18,306 reviews on a recipe for Petite Filet Tenderloin, it has an average rating of 4.8 stars out of 5 for tenderness."

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Statistic 5

"66.8% of Argentinian steak eaters prefer bife de chorizo (sirloin), a cut known for its balance of tenderness and flavor."

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Statistic 6

"Filet mignon, a cut from the tenderloin, is typically 2 inches in diameter, which is perfect for quick cooking and preserving the meat's tenderness."

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Statistic 7

"Among the eight most popular cuts of beef in the United States, the tenderloin is ranked number one in tenderness."

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Statistic 8

"38% of British adults consider sirloin steak — known for its fine texture and tenderness — as their favorite cut."

Sources Icon

Statistic 9

"Techniques such as marinating can improve steak tenderness by up to 10%."

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Statistic 10

"In a global survey, 47% of participants indicate that tenderness is the most important factor when buying and consuming steak."

Sources Icon

Statistic 11

"Proper resting after cooking can improve steak tenderness by around 7%, as per a study."

Sources Icon

Statistic 12

"Through the Omaha Steaks tenderness grading process, only 5 to 6% of all beef meets their high standards for steak tenderness."

Sources Icon

Statistic 13

"A survey reveals that 34% of American consumers believe that the New York Strip steak provides the right balance for tenderness and flavor."

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Statistic 14

"The process of dry aging can help improve tenderness in steak by 11%."

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Interpretation

Overall, the statistics presented highlight the significance of tenderness in the perception and enjoyment of steaks across different cultures and preferences. The tenderloin cut consistently emerges as a top choice for its tenderness, supported by high ratings and rankings. Other cuts such as ribeye, sirloin, and filet mignon also play key roles in offering a balance of tenderness and flavor. Various factors such as cooking techniques, resting periods, marinating, and aging processes contribute to enhancing steak tenderness, showing the importance placed on this aspect by consumers worldwide.

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