• 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.