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Steaks are top of mind for consumers, in fact, 48% of consumers eat a steak on a weekly basis, according to research recently conducted by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. The research determined how consumers define a quality steak, what factors are most important to them, and what cuts, cook, toppings, and more, consumers prefer most to help drive consumer steak satisfaction in your operation.
Don’t let this little cut from the Chuck primal fool you — the Shoulder Petite Tender is loaded with flavor and makes a great addition to any menu and is well suited to a variety of applications, from appetizers to entrees.
Beef U course content has recently been updated but it still serves as your comprehensive resource on all things beef. This free, interactive training program gives retail professionals and foodservice operators access to the resources that can help market beef and further understand the beef industry – spanning hot topics from beef production and nutrition to today’s modern beef consumer. Visit BeefU.org to register and begin your journey to become a Beef U graduate.
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“Beef and Veal in the Classroom” is a grant program funded by beef farmers and ranchers through the Beef Checkoff Program. Additional program dollars come from the South Dakota Beef Industry Council and the Delaware Beef Council. The goal of this grant program is to enable an ‘above and beyond’ in-class educational opportunity to assist with enhancement of student knowledge of beef cutting, cookery, nutrition and safety.
Fresh Quarterly Updates and Alerts providing the 4-1-1 on Beef at Foodservice and the latest consumer trends and news.