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.
STEAK: WHAT CONSUMERS KNOW AND WANT
Steaks are top of mind for consumers, in fact, 48% of consumers eat a steak on a weekly basis, according to research recently conducted by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. The research determined how consumers define a quality steak, what factors are most important to them, and what cuts, cook, toppings, and more, consumers prefer most to help drive consumer steak satisfaction in your operation.
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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 BEEF BURGER: HOW TO DESCRIBE THIS MENU STAPLE
There are many kinds of crave worthy foods. From foods that are sweet and salty to savory, there is one crave-able item that sure gets consumers talking. We recently conducted research on consumer preferences for burgers when dining out.
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.