3 oz is the set portion size for all meat products by the USDA, including poultry, pork, and fish. Are we losing sales by following the guidelines, I don't believe so. IMHO your opinion on supersize compared to portion size may show the obvious differences in nutrient concentration between the two products. You don't have to supersize a steak to get the RDA of the nutrients needed.
The lean beef bandwagon is an interesting topic. While 67% of the US is overweight, 33% being obese and close to 5% morbidly obese, why wouldn't we tout lean beef. The poultry and fish markets have had the market cornered for years on "health-concious" or dieting America. You look at any women's magazine and the recipes and dieting strategies will talk about chicken and fish not beef because for too long we didn't do the lean beef bandwagon. It has just been in the last 5 years that the beef councils have started the "try cuts with loin in the name" along with figuring out which cuts of beef are lower in fat then a skinless chicken thigh.
Lean beef doesn't take away from the prime rib, tri-tip or choice steak market. I think it adds and allows more consumer choices of beef compared to non-beef alternatives.
I am not saying to put your faith in NCBA I ride the fence between them and R-CALF but I do get frustrated with ranchers' cussing their efforts to try and help the industry while they sit at home and do not help themselves.
I raise cattle and horses, work a full time job, along with doing public speaking on the safe, wholesome product I produce. I speak at schools, rotary clubs, college classrooms, grocery stores, and have been known to get on my soap box at a party or bar if someone is spouting off misinformation.
I don't tell you this for bragging, I just wanted to let you know the information isn't a press release from NCBA, nor do I have any affiliation with them including a membership.