The latest Usage and Volumetric Assessment of Beef in Foodservice, conducted by Technomic and funded by the Beef Checkoff Program, shows how operators can benefit by menuing steak as an ingredient. For more information, visit BeefFoodservice.com

1. © 2015 Technomic Inc.
Source: Volumetric and Usage Assessment
of Beef in Foodservice, Technomic,2015© 2016 Technomic Inc.
 43% of operators indicated that adding Sirloin Steak drove growth in product usage in 2015
 Softening beef prices means there’s now more opportunity to get creative with Steak
 Cross-utilize Steak cuts to build appeal across dayparts
STEAK The Opportunity Ingredient
Sirloin Bavette
o A boneless muscle that
requires tenderization
o Marinate, cut against the
grain in strips
o Optimal preps: fajitas,
French dip, Italian beef
and Philly cheese steak
sandwiches
Tri-Tip
o A tender, small cut that
qualifies as lean
o Profitable and full-flavored
cut with minimal waste
o Optimal preps: Mexican or
barbecued beef, beef
sandwiches, stroganoff,
kabobs, breakfast dishes
Chuck Tail Flap
o A cut from the Chuck that
lies next to the rib
o Requires no tenderization
or marination
o Optimal preps: sliced thin
for Asian specialties,
shredded for use in
appetizers, wraps, pizza
Add Underutilized Beef Cuts to the Menu
Underutilized beef cuts can help operators offer guests a satisfying Steak-eating experience
at a lower price point.These three up-and-coming Steak cuts should be top-of-mind:
Top trend—full-service and
limited-service restaurants in
multiple categories are using Steak to
differentiate the menu in both traditional
favorites and ethnic preparations:
ON MENUS TODAY
TRADITIONAL
Bob Evans
New Albany, OH
Sirloin Steak &
Farm Fresh Eggs
ETHNIC
P.F.Chang’s
Scottsdale, AZ
Beef a la
Sichuan

2. © 2015 Technomic Inc.
VOICE OF THE OPERATOR
What’s behind the 9% net volume
growth of shreds, cubes, strips and
shaved beef? (2015)
More than a third of
operators added
menu items where
Steak or Roast was
an ingredient
© 2016 Technomic Inc.
35%
18%
18%
11%
Added product to the menu
Overall growth of the operation
Increased consumer demand
More promotion/marketing
Top fast-casual and casual-
dining chains are key
growth channels for
shreds, cubes, strips and
shaved beef as premium
components in traditional
and ethnic offerings…
Noodle
bowls
Tacos
Sandwiches
Skewers
Ingredient Beef Purchases on the Rise
Shredded, cubes, strips & shaved beef