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.
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.
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.
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.