FSR May 2023

TRENDING ON THE MENU // Grass-Fed Beef

Beef Trends A FEW KEY INSIGHTS FROM DATASSENTIAL ON BEEF

BEEF GROWING FASTEST ON U.S. MENUS Meat

• Beef is featured on 78.9 percent of industry menus. • 89 percent of red-meat eating consumers ate red meat within the past week. • 81 percent of consumers have either increased their red meat consumption or kept it the same year-over-year. • 89 percent of operators stated that their red meat sales either increased or stayed the same year-over year in 2022. • Beef makes up 76 percent of red-meat consumption in the U.S. • Grass-fed beef is featured on 1.4 percent of menus in the U.S., presenting an opportunity for operators to menu grass-fed beef to create differentiation. 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

Menu Penetration 4-Year Growth

Burnt Ends

0.9% 3.8% 0.3% 1.1% 0.5% 3.1% 2.2%

+37% +27% +24% +13% +10%

Wagyu Picanha

Minced Beef Sirloin Burger

Braised Short Rib

9% 8%

Steak Tip

BEEF TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL

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

ADOBE STOCK (2)

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FSRMAGAZINE.COM

MAY 2023