Beef experienced significant volume growth in the past year and continues to be a mainstay on the menu, according to the 2013 Usage and Volumetric Assessment of Beef in Foodservice report, proprietary research from the Beef Checkoff Program.
The annual survey of protein purchasing executives showed that beef remains the No. 1 protein in foodservice—in volume, market share and the dollars it brings to operations. Specific findings include:
• In the last year, the pounds of beef sold in foodservice increased by 79 million pounds to a total volume of 8 billion pounds.
• Beef represents about one-third (32%) of the total protein market share in foodservice.
• 97% of restaurant operators feature beef on the menu.
• Volume was up in every major beef category across the board, including steaks, roasts, ribs, ground beef and pre-cooked roast beef.
• Since 2009, beef represents the largest pound increase of any protein, totaling 178 million pounds.
• Beef growth has outpaced growth of the foodservice industry over the past five years.
“This research supports what we already know to be true: No other protein can satisfy like beef,” said Sid Viebrock, a beef producer from Washington and chairman of the checkoff's Value Subcommittee. “Operators understand the value that beef brings to their business and they know beef is—and must continue to be—a mainstay on the menu due to strong consumer demand for beef.”
In addition to beef’s overall performance in foodservice, the research looked at the sales of specific beef cuts. Traditional steaks such as sirloin, top loin and rib eye continue to be mainstays on the menu, while emerging cuts like the petite tender, flat-iron steak, tri-tip and chuck eye roast also experienced growth.
Detailed findings on these beef categories is available at www.BeefFoodservice.com/BeefCategorySales.aspx. Chef-instructors and students looking for more information on menuing beef can visit www.BeefFoodservice.com.