BEEF MAKES EVERY MENU BETTER
Let our chefs and supply chain experts serve up new ideas for beef menu concepts and for increasing your beef sales.
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BEEF CONSUMER INSIGHTS - FEBRUARY 2024
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Learn about key beef consumer behavior trends heading into 2024.
NATIONAL BEEF TENDERNESS SURVEY
Despite the challenges the beef industry has faced over the last 30 years, including drought, herd liquidation, fluctuating supply, and input costs, the quality of beef and tenderness has seen great improvements.
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CAPITALIZING ON BEEF'S NUTRITION WITH CONSUMERS
It's no surprise that improving one's diet is a common resolution people make every New Year's Eve. According to a recent Forbes survey, of the 1,000 people surveyed, 32% of respondents cited improving their diet as their top goal for 2024. Losing weight, improving mental health, and improving fitness also made the top five.¹ Overall, this clearly shows that most people want to live healthier lives going into 2024.
EXPLORING CURRENT FLAVOR TRENDS IN BEEF DISHES
From innovative spice blends to creative marinades and unique ingredient combinations, let us embark on a culinary adventure as we delve into the current flavor trends that are revolutionizing beef dishes.
BEEF & CATTLE MARKETS ON THE MOVE
Cattle and beef markets continue the march higher with the first half of 2023 nearing completion. Question regarding the economy and recessionary fears remain unanswered, including their impact on the consumer as it pertains to beef demand.
additional resources
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.
TOOLS OF THE TRADE
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resources for culinary school instructors
“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.
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