steak - the opportunity ingredient for foodservice

Source: Volumetric and Usage Assessment of Beef in Foodservice, Technomic, 2015 © 2016 Technomic Inc. 43% of operators indicated that adding Sirloin Steak drove growth in product usage in 2015 Softening beef prices means there’s now more opportunity to get creative with Steak Cross-utilize Steak cuts to build appeal across dayparts STEAK The Opportunity Ingredient Sirloin Bavette o A boneless muscle that requires tenderization o Marinate, cut against the grain in strips o Optimal preps: fajitas, French dip, Italian beef and Philly cheese steak sandwiches Tri-Tip o A tender, small cut that qualifies as lean o Profitable and full-flavored cut with minimal waste o Optimal preps: Mexican or barbecued beef, beef sandwiches, stroganoff, kabobs, breakfast dishes Chuck Tail Flap o A cut from the Chuck that lies next to the rib o Requires no tenderization or marination o Optimal preps: sliced thin for Asian specialties, shredded for use in appetizers, wraps, pizza Add Underutilized Beef Cuts to the Menu Underutilized beef cuts can help operators offer guests a satisfying Steak-eating experience at a lower price point. These three up-and-coming Steak cuts should be top-of-mind: Top trend—full-service and limited-service restaurants in multiple categories are using Steak to differentiate the menu in both traditional favorites and ethnic preparations: ON MENUS TODAY TRADITIONAL Bob Evans New Albany, OH Sirloin Steak & Farm Fresh Eggs ETHNIC P.F. Chang’s Scottsdale, AZ Beef a la Sichuan

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Page 1: Steak - The Opportunity Ingredient for Foodservice

43% of operators indicated that adding Sirloin Steak drove growth in product usage in 2015

Softening beef prices means there’s now more opportunity to get creative with Steak

Cross-utilize Steak cuts to build appeal across dayparts

STEAK The Opportunity Ingredient

Sirloin Bavette

o A boneless muscle that requires tenderization

o Marinate, cut against the grain in strips

o Optimal preps: fajitas, French dip, Italian beef and Philly cheese steak sandwiches

Tri-Tip

o A tender, small cut that qualifies as lean

o Profitable and full-flavored cut with minimal waste

o Optimal preps: Mexican or barbecued beef, beef sandwiches, stroganoff, kabobs, breakfast dishes

Chuck Tail Flap

o A cut from the Chuck that lies next to the rib

o Requires no tenderization or marination

o Optimal preps: sliced thin for Asian specialties, shredded for use in appetizers, wraps, pizza

Add Underutilized Beef Cuts to the MenuUnderutilized beef cuts can help operators offer guests a satisfying Steak-eating experience

at a lower price point. These three up-and-coming Steak cuts should be top-of-mind:

Top trend—full-service and limited-service restaurants in multiple categories are using Steak to differentiate the menu in both traditional favorites and ethnic preparations:

ON MENUS TODAY

TRADITIONAL

Bob EvansNew Albany, OH

Sirloin Steak & Farm Fresh Eggs

ETHNIC

P.F. Chang’sScottsdale, AZ

Beef a la Sichuan