Today, beef represents great value. While many input costs of the foodservice business continue to inflate - labor, insurance, rent, energy, etc. - protein costs remain stable. In fact, beef prices have fallen steadily over the past two years. With falling costs and continually rising consumer demands taken into consideration, the time has never been better to feature beef on the menu.
How to pick a Winner
Other high-impact cuts include Bone-In Filets, which deliver a juicy, more flavorful spin on the leaner filet mignon; or the Osso Bucco-Style Boneless Shortrib, which is a more cost-effective alternative to lamb, veal, or pork shanks in stunning braised applications.
Another lesser-known cut to consider is the Pub Steak. This is cut from the shoulder muscle, but remains tender due to aging and marbling. At around $4 for an 8-ounce portion, there is plenty of room for profit on the plate.