Let the chefs and supply chain experts at Beef. It’s What’s For Dinner. inspire ways to increase beef sales for your business. Learn the latest trends in beef, discover new and innovative cuts and explore some new menu inspirations that will help promote beef on the menu or in the meat case.
Removed from the outside of the Ribeye, the Ribeye Cap – or Spinalis - offers a tender, flavorful cut of beef which can be used in a variety of menu applications. Whether it’s grilled, made as a roulade, reverse-seared or even smoked, the Ribeye Cap will give your diners a delicious meal rarely experienced anywhere else.
The burger is a quick service staple across the country. It probably comes as no surprise it is one of the leading claimed purchases Millennials make when choosing to eat at a quick service establishment. For some, it even brings back sentimental childhood memories.
While some of the companies behind plant-based meat substitutes aim to replace animal proteins, market research indicates consumers are willing to pay more for animal proteins in restaurants than for plant-based substitutes, despite pricing that often makes these new plant-based products more expensive than the beef items they’re attempting to replicate.
Way more than a kitchen, the National Cattlemen's Beef Association Culinary Center, funded by the Beef Checkoff is a beef-centric educational destination which provides culinary support and resources for Beef. It’s What’s For Dinner. programming and beyond.
Chef Gus Martin serves as executive chef of Dickie Brennan & Co, the restaurant group behind Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House and Tableau, all located in New Orleans’ picturesque French Quarter. While beef is obviously a key staple at the steakhouse, Chef Martin speaks to how beef is important to the company’s business across all its concepts, even with an emphasis on seafood dominant Creole cuisine.
In order to gauge effective strategies to reach consumers, Beef. It’s What’s For Dinner., on behalf of the Beef Checkoff, partnered with Postmates, a prominent third-party restaurant delivery platform, to determine which common beef-related keywords would affect consumer behavior when boosted within the platform’s search feature.
Don’t let this little cut from the Chuck primal fool you, the Shoulder Petite Tender is loaded with flavor and makes a great addition to any menu. Smaller and more affordable than the Tenderloin, the Petite Tender is juicy and tender and works well in a variety of menu applications from appetizers to entrees.
To better understand beef trends at foodservice, Beef. It’s What’s For Dinner., on behalf of the beef checkoff, completes an annual foodservice volumetric study to measure operator purchases and distributor sales of beef and other proteins across all foodservice operator segments.
While most think Corned Beef is just synonymous with St. Patrick’s Day, this versatile cut of Beef Brisket offers a variety of unique and delicious menu inspirations that can be featured year-round. For all times of the day and all sections of the menu, use Corned Beef to serve as inspiration for new menu concepts.
The chefs from the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, were pleased to collaborate with industry partner McCormick For Chefs® & Company. Over the course of a day, the chefs experimented with a variety of beef cuts and McCormick For Chefs® spices, seasoning blends and sauces to create six fresh, innovative and contemporary dishes.
For restaurants it’s important to be able to maximize beef and alcohol sales by actively looking for ways to pair the two through different menu applications. These creative and innovative ways to pair alcohol and beef is something that would resonate well with your customer base.