ANALYSIS OF TARGETING STRATEGY TO IMPROVE MEAT QUALITY INTO BLACK PEPPER STEAK PRODUCTION

Abstract

The quality of meat is crucial for the success of dishes like black pepper steak. Producers must ensure high-quality meat that aligns with consumer preferences to maintain customer satisfaction. This paper examines how targeting strategies can enhance meat quality in black pepper steak production by aligning production practices with consumer expectations. The research methods were interview, questioner, and observation. Employing a mixed-methods approach, the study surveyed consumers to assess their preferences regarding meat quality attributes such as tenderness, marbling, and flavor. The theories used were Ningsih and Diana explained the impact of segmenting, positioning and  targeting strategy  toward customer decision to buy the product. Results showed that 75% (15) consumers from 20 respondents prioritize tenderness and moderate marbling in meat. Flavor was cited by 65% (13) respondents as the deciding factor in ordering black pepper steak, 60% (12) respondents are willing to pay a premium for sustainably sourced and ethically produced meat. Targeting strategies are essential for improving meat quality in black pepper steak production. By understanding consumer preferences and adapting production practices accordingly, businesses can elevate customer satisfaction and differentiate their products in a competitive market. Future research could explore the effects of cooking techniques and flavor pairings on overall consumer experience.