Doing More with Beef for Less.
The U.S. Department of Agriculture reports that the average price of beef rose 25% between 2005 and 2012 to reach $5.09 per pound, and the increase doesn’t seem to be slowing down. The prices are expected to increase another 4% (or more) in 2013.
This trend is something any foodservice business should be aware of. However, just because beef prices are rising doesn’t mean it has to come off the menu.
We’ve talked in the past about how you can adapt to rising food prices, and there’s no reason to treat beef any differently. Here are some tips to keep the beef customers crave on the menu:
- Go beyond the traditional beef and steak items, and try different cuts.
- “Beef up” less expensive cuts of beef with creative marinades and seasonings such as the Mediterranean Marinated Beef with Vegetable Kabobs or the Sweet & Tangy Apricot Glaze.
- Be mindful of your cooking techniques and think about how you can make tougher cuts of beef more tender.
- Reduce portions of beef by adding pasta to fill the plate or by offering smaller options such as Sloppy Joe Sliders. This can help lower costs and fill your guests’ stomachs.