foodservice inspiration

foodservice inspiration

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.

Taiwanese Beef Street Taco

UNITE FLAVORS WITH MCCORMICK FOR CHEFS® SPICE BLENDS

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 and sauces to create six fresh, innovative and contemporary dishes.

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BEEF AND ALCOHOL MENU PAIRING

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.

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Beef Means Business

Chef Adam Hegsted of the Washington state-based Eat Good Group explains how beef is good for his bottom line. With a variety of restaurant concepts ranging from upper end to fast casual, Chef Hegsted appreciates beef’s versatility and craveability.

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Seoul Steak and Eggs

Inspiration for the Sirloin Bavette

The Sirloin Bavette is a boneless cut from the Sirloin primal and is similar to Skirt and Flank Steaks. While commonly used as fajita strips, the Sirloin Bavette provides chefs with a canvas for creative and innovative menu ideas.

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