Explore ideas for building exciting menus around beef.
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There’s no shortage of options for getting more beef on your menu, from appetizers to mains to seasonal specialties.
Check out this inspiration sheet for lean beef nutritional information and some inspirational menu concepts you can bring into your own kitchen.
See what’s cooking — and selling well — at dining establishments across the country.
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. National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, recently conducted research on consumer preferences for burgers when dining out. Consumers’ own words highlight just how enticing burgers are for them.
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 path to sustainability is never complete. Rather, it is a continuous journey being carried out by the farmers and ranchers responsible for raising and supplying beef to the U.S. and across the world. To the beef community, sustainability comprises much more than environmental considerations. Today, a sustainable food supply balances efficient production with environmental, social and economic impacts.
Tenderness is one of the biggest influencers of consumer approval of beef. Since most consumers can differentiate between tough and tender beef, improving tenderness is a high priority for the beef industry. One of the best methods to do this is by aging beef.
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.