The 2025 Future of Beef: State of Steak – Foodservice Edition
A data-driven deep dive into what steak lovers really want – and how foodservice can deliver
Cargill’s 2025 Future of Beef: State of Steak – Foodservice Edition brings to life a first-of-its-kind look at the emotional and economic power of steak in restaurants today. Developed by Cargill’s North American Food team, this report is grounded in robust proprietary research and offers a sharp lens into how today’s guests perceive, order and experience steak when dining out.
Whether it’s a familiar sirloin at a neighborhood chain or a premium filet at a fine dining establishment, one thing is clear: Steak continues to influence diner satisfaction, loyalty and spend like few other proteins can.
This in-depth report blends consumer insights, operator realities and culinary best practices to help foodservice leaders raise the bar on steak – and win in a category where the stakes have never been higher.
What you need to know about steak in foodservice in 2025 (and beyond):
1. The Loyalty Challenge
Steak isn’t just a menu item – it’s a make-or-break moment. According to Cargill’s research, 25% of steak consumers weren’t satisfied with their last restaurant steak. Doneness, tenderness and presentation are critical to guest satisfaction, and even one slip-up can cost repeat business. In a category where past experience is the top driver of restaurant selection, delivering a consistently great steak isn’t optional – it’s essential.
2. From Sizzle to Satisfaction
Guests gravitate toward the “Big Four” cuts – ribeye, sirloin, filet and New York strip – but they also expect more: clear grading, flexible sizes and menu language that makes ordering easy and exciting. Operators who offer the right cuts with the right claims (like USDA Prime or “No Artificial Ingredients”) and present steak in new formats are better positioned to boost trial and loyalty.
3. The Emotional Power of Steak
Steak is more than a protein – it’s a powerful symbol of reward, indulgence and connection. Whether guests are celebrating a milestone, reconnecting over a midweek meal, or simply treating themselves, steak carries emotional significance that few other foods can match. Foodservice operators that tap into this emotional weight with smart menu design, strategic messaging and seasonal LTOs will stand out – and stand the test of time.
Steak continues to influence diner satisfaction, loyalty and spend like few other proteins can. Interested in the full report?