FSR May 2023

TRENDING ON THE MENU // Grass-Fed Beef

MENU ADOPTION CYCLE: BEEF INCEPTION Trends start here. Found in mostly fine dining and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presentation. 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

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

SKIRT STEAK

1. Pinacha

2. Bacon 3. Tongue 4. Cheek

ADOPTION Found at fast-casual and casual indepen dent restaurants, adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and generally authentic ingredients.

1. Wagyu 2. Steak Tips

3. Liver 4. Porterhouse

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.

BEEF CHEEKS

1. Sirloin 2. Ribeye Steak

3. Ground Beef 4. Angus

ADOBE STOCK (2)

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FSRMAGAZINE.COM

MAY 2023