Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff

When consumers were provided with visual and verbal assistance in placing orders for beef sirloin steaks, ratings for overall liking and liking of flavor were higher (P < 0.05) compared to liking ratings for steaks when no assistance was provided. In a comparison of thermometers and touch method to determine endpoint temperature, steaks cooked using thermometers had endpoint temperatures closer to the desired endpoint temperature (1.0 compared with 18.9 °C). Consumers receiving their steak correctly cooked rated the steak higher (P < 0.05) for overall liking and liking of flavor. Providing wait staff assistance and using thermometers in foodservice establishments will increase consumer preference for beef sirloin steaks.