foodservice inspiration

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. 

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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.   

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Beef Sirloin Flap Dry Pot

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.

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CONSUMERS CONSIDER BEEF A TOP PROTEIN 

Though there are a variety of potential threats to the industry, consumers are still eating a lot of beef. Since 2015, beef consumption has increased over 3 pounds per capita annually, to a projected total of almost 58 pounds by the end of 2019.

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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. 

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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.

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Retail Cut Chart

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.

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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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Join the Beef NEws Now Mailing List

Stay connected to what's happening in foodservice, wholesale and more.

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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.

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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.

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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.

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Classic Beef Cheeseburgers

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.

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culinary center

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.

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