Beef Remains Favorite on Restaurant Menus

According to annual research of the Beef Checkoff Program, beef remains the top protein in Foodservice — in volume, in market share and in the dollars it brings to operations.?Washington rancher, Washington Beef Commissioner as well as the Chairman of the checkoff’s Value Subcommittee Sid Viebrock shares.
Viebrock: “Well, its a study that is done consistently just to check where beef is in foodservice. How product is moving. These last five years we’ve shown some tremendous growth that is encouraging in terms of where the economy is and what beef prices have done. People like beef — its a good thing.”
Findings include that beef represents 32 percent of the total protein market share in foodservice. Beef is featured on 97 percent of restaurant operators’ menus. Since 2009, beef represents the largest pound increase of any protein, totaling 178 million pounds.
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 Ribeye 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.
Viebrock reminds ranchers that research like this study are direct results of the Beef Checkoff.
Viebrock: “The dollar each of us pay on each animal is being put to good use. It’s being used effectively. We’ve actually tightened things down where there has been realignment of the joint checkoff committees that more closely addresses the issues that were brought up in the long range plan — just accountability.”