FSR December 2022
TRENDING ON THE MENU // Beef & Lamb
MENU ADOPTION CYCLE: BEEF AND LAMB INCEPTION Trends start here. Found in mostly fine dining and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presentation. RIBEYE STEAK Ribeye is one of the most desired cuts of beef, possessing both a high fat content and ten der meat. While restaurants commonly serve ribeye as steak, it can also be served in dishes ranging from Philly cheesesteak to bulgogi. CONSUMERS Know It Have Tried It 93% 84% MENU EXAMPLE: Ribeye Steak: Carmen Ranch, Oregon, grass-fed. Urban Farmer // MULTIPLE LOCATIONS
BURNT ENDS Burnt ends are a Kansas City delicacy consisting of the “point” end of a smoked brisket. This cut of meat is fattier and takes longer to cook, leading to an exterior char, hence the name burnt ends. CONSUMERS Know It Have Tried It 44% 27% MENU EXAMPLE: Burnt Ends Bowl: a boat of crispy tots, topped with delicious burnt ends from our smoked brisket. Sahm’s Smokehouse Attica // PENDLETON, IN
1. Beef 2. Bacon
3. Tongue 4. Cheek
ADOPTION Found at fast-casual and casual indepen dents, adoption-stage trends grow their base via lower price points and simpler prep methods. Still differenti ated, these trends often feature premium and/or gen erally authentic ingredients.
1. Lamb 2. Wagyu
3. Steak Tips 4. Liver
5. Porterhouse
PORTERHOUSE
SKIRT STEAK
PROLIFERATION Proliferation-stage trends show up at casual and quick-service restaurants. They are adjusted for mainstream appeal. Often combined with popu lar applications (burgers, pastas, etc.), these trends have become familiar to many.
1. Filet Mignon 2. Tri Tip
3. Delmonico Steak
4. Skirt
Steak
4. UBIQUITY Ubiquity-stage trends are found every where—these trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their inception-stage roots are still recognizable.
1. Sirloin 2. Ribeye Steak
3. Ground Beef 4. Angus
ADOBE STOCK (2)
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FSRMAGAZINE .COM
DECEMBER 2022
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