Let our chefs and supply chain experts serve up new ideas for beef menu concepts and for increasing your beef sales.
Follow the latest trends in beef, including innovative cuts and inspiring menu ideas.
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.
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 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.
Consumers see Ground Beef as a versatile, affordable, and frequent meal option. According to the Beef Checkoff-funded Consumer Beef Tracker, nearly 60% of consumers eat Ground Beef as an ingredient and over 50% consume a hamburger at least weekly. There is no doubt shoppers demand a wide variety of options when it comes to food purchases, and Ground Beef rises to this challenge.
Use these real-world resources to make more informed choices for your business.
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.
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.
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.