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.
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.
BEEF REMAINS A MENU MAINSTAY
To better understand beef trends in foodservice, we executed an annual foodservice volumetric study to measure operator purchases and distributor sales of beef and other proteins across all foodservice operator segments.
Flavors from Korea, Japan, Vietnam and the Philippines are influencing dishes across the country. These cuisines can stand on their own or be fused together, evidenced by the French-Vietnamese, Pacific-Rim and Pan-Asian fare trending on menus today.
BEEF QUALITY ASSURANCE: RAISING BEEF THE RIGHT WAY
While your diners may not be able to see a “label” that says BQA certified, both you and your customers can feel good knowing that 85% of beef in the U.S. comes from a BQA certified farmer or rancher.
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.
IT’S WAY MORE THAN JUST A KITCHEN
The National Cattlemen's Beef Association Culinary Center, funded by the Beef Checkoff, is a beef-centric educational destination that provides culinary support and resources for Beef. It’s What’s For Dinner. programming and beyond.