FSR May 2023

TRENDING ON THE MENU // Grass-Fed Beef

“People are constantly exploring new, healthier options to incorporate into their diet.”

GRASS-FED BEEF HELPS ELEVATE MENU ITEMS—LIKE TACOS.

AUSSIE BEEF & LAMB

The Grass-Fed Beef Moment Here’s a way to offer diners health-forward and eco-conscious beef. A ccording to the National Restau rant Association’s annual State of the Industry report, 45 per according to the USDA, so it’s not as simple as scaling back beef o erings. In fact, grass-fed beef can be one of the best ways to o er a healthy, nutritious, and balanced plate.

grass-fed beef. Going back three years, we’ve seen growth in every single grass fed cut that we o er.” e numbers Huebschmann points to are staggering and illustrate a larger industry trend. For example, Gibsons Restaurant Group owns e Boathouse in Disney Springs, Orlando, Florida, one of the highest-grossing restaurants in the country. Huebschmann reports that in February 2020, the restaurant sold

cent of full-service operators plan to add new menu items deemed healthy or nutritious in 2023 in order to meet diner demand. How does this a ect the way restau rants and chefs plan to use beef into the future? Consider rst that red-meat consumption hit record highs in 2022,

“People are constantly exploring new, healthier options to incorporate into their diets,” says Dan Huebschmann, corporate executive chef with Gibsons Restaurant Group, based in Chicago. “With that comes a greater interest in

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