FSR December 2022

TRENDING ON THE MENU // Beef & Lamb

Beef andLambTrends A FEW KEY INSIGHTS FROM DATASSENTIAL ON ALTERNATIVE MEATS.

BEEF & LAMB GROWING FASTEST ON U.S. MENUS Meat

• Beef is featured on 78.9 percent of industry menus. • Lamb is featured on 16.1 percent of menus and is considered to be in the “adoption stage” of Datas sential’s adoption cycle. • Australian lamb, in particular, is one of the hottest red meats in the U.S., having grown 15 percent over the past year and nearly 50 percent across four years. • Brisket has grown on menus over the past four years and now appears on 12.2 percent of menus. • The growth of cuts like brisket and picanha show that some operators are moving away from traditional center-of-the-cow cuts in favor of more cost-effec tive cuts. GROUND BEEF A common feature in burgers, tacos, and meatballs, ground beef enjoys a large menu pres ence spanning multiple cuisines. CONSUMERS Know It Have Tried It 97% 93% MENU EXAMPLE: Mediterranean Burger: ground beef with minced pars ley and onions topped with mozzarella cheese, hum mus on pita, tzatziki on the side, and fries. Layla’s Market // LITTLE ROCK, AR

Menu Penetration 4-Year Growth

Australian Lamb

0.3% 0.9% 3.8% 0.3% 0.3% 1.1% 0.5%

+49% +37% +27% +24% +14% +13% +10%

Burnt Ends

Wagyu Picanha Mutton

Minced Beef Sirloin Burger

BEEF AND LAMB TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL

WAGYU BEEF A Japanese cattle breed that results in highly marbled beef, Wagyu is increasingly featured as a premium protein in steaks and burgers. CONSUMERS Know It Have Tried It 53% 25% MENU EXAMPLE: Surf ‘n’ Turf: Wagyu beef, shrimp, asparagus tempura, chili ponzu, eel sauce. Rosa’s Italian Restaurant // PISMO BEACH, CA

ADOBE STOCK (2)

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FSRMAGAZINE .COM

DECEMBER 2022