Foodservice
Let our chefs and supply chain experts serve up new ideas for beef menu concepts and for increasing your beef sales.
BEEF MAKES EVERY MENU BETTER
Follow the latest trends in beef, including innovative cuts and inspiring menu ideas.
BEEF QUALITY ASSURANCE AND CHEFS
Beef. It’s What’s For Dinner. in partnership with Chef’s Roll, brought beef farmers and ranchers together with chefs. This video series takes chefs across the beef lifecycle to get a first-hand look at the care that goes into creating high-quality beef. Watch as the farmers and ranchers then go to the chefs’ restaurants to see how they prepare some of their most popular beef dishes.
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HINDSIGHT 2020: BEEF’S MARKET TRENDS THROUGH THE PANDEMIC
The pandemic highlighted interesting strengths in the beef industry. Even with inflated prices, consumers still choose beef as their protein of choice. Beef continues to remain the protein of choice for consumers and has proven to be a staple in consumers’ diets.
THE STATE OF THE CURRENT BEEF CONSUMER
The COVID-19 pandemic has resulted in consumer shopping shifts unlike any the industry has ever seen. That’s why we sought to better understand how domestic consumers have responded to these unprecedented events and to determine which food shopping behaviors will be temporary and which may be permanent, especially for the beef category.
DELIVERING DINNER: ONLINE MEAL ORDERING
With more consumers cooking and dining at home, foodservice operators have quickly adopted this strategy or even started implementing their own infrastructure for online ordering and meal delivery to remain competitive.
Use these real-world resources to make more informed choices for your business.
wholesale prices - Updated weekly
Get a unique top-line view of average reported wholesale prices on beef subprimal cuts. Charts are prepared using data from USDA Market News and the VMMEAT® System by Meat Solutions.
Cut Charts
Our beef cut posters are the most effective tools for learning about the various cuts of beef, where they come from on the carcass, and the recommended cooking method for each cut.
Yield Data
Review general guidelines for approximate yields when fabricating newer beef cuts from traditional subprimals, like those from the Chuck primal. Start here, then do your own testing to dial in exact numbers for your operation.
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Watch accomplished chefs speak about the profitability, versatility, and crave-ability of beef. Get some serious menu inspiration along the way. (Warning: Mouthwatering images ahead!)
Get foodservice inspiration and insights on menu planning, customer preferences, operations and more.
SUSTAINABILITY AND YOUR BOTTOM LINE: HOW BEEF PLAYS A ROLE
Restaurant foodservice operators know sustainability is more than just a buzz word… it impacts an operation’s bottom line and restaurants’ sustainability efforts factor into about half of diners’ decisions on where to dine.
Beef Means Business: An Interview with top Chef Carrie Baird
The Beef. It’s What’s For Dinner. team recently caught up with Chef Baird at an event at the National Cattlemen’s Beef Association Culinary Center, funded by the Beef Checkoff, to ask her about her favorite beef cuts, how beef can make a successful fancy toast, and ultimately, why Beef Means Business for her restaurant.
MAKING THE MOST OF QUICK SERVICE BURGERS
It’s no surprise that burgers are among millennials’ top choices when choosing to eat at a quick service establishment. For some, it even brings back sentimental childhood memories.
there's no substitute for beef
Meat and poultry consumption is expected to hit record highs this year. But that good news has been overshadowed by recent headlines about plant-based meat substitutes.