Education ought to pursued in dining, not groceries

Consumer purchase data shows a discrepancy between what customers say they want to buy in retail meat settings and what they actually purchase. Efforts are being made in the industry to develop new products and trim specific parts of meat to increase value. It is emphasized that educating customers about beef should start in restaurants and butcher shops before reaching mega grocery chains. The example of tri-tip becoming popular over time highlights the gradual process of introducing new products to customers.