January 1, 2012
With its ability to satisfy the appetites of luxury- cravers and comfort food seekers alike, it's no wonder that a reported 95 percent of restaurant operators are offering beef on their menus. Since 2009, the overall foodservice beef market has increased by 0.7 percent, according to the Beef Industry Volumetric Study, 2010, Technomic, Inc.
Steak remains the number one beef entrée ordered at casual, midscale and fine dining restaurants. The Beef Checkoff shares operator tips for keeping beef costs moderate. These include creating small plates and appetizers with steak, and offering sliced steak in salads and pasta dishes. In addition, chuck and round value cuts — such as petite tender, flat iron and Delmonico steaks — can be featured in place of traditional rib and loin cuts.
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