Beef Remains The Top Protein In Foodservice

DENVER, June 3, 2014 /PRNewswire/ -- Beef experienced significant
volume growth in the past year and continues to be a mainstay on the
menu, according to the 2013 Usage and Volumetric Assessment of Beef in
Foodservice report, proprietary research from the Beef Checkoff
The annual survey of protein purchasing executives showed that beef
remains the number one protein in foodservice - in volume, in market
share and in the dollars it brings to operations. Specific findings
-- In the last year, the pounds of beef sold in foodservice increased
by 79 million pounds to a total volume of 8 billion pounds.
-- Beef represents about one-third (32 percent) of the total protein
market share in foodservice.
-- 97 percent of restaurant operators feature beef on the menu.
-- Volume was up in every major beef category across the board,
including steaks, roasts, ribs, ground beef and pre-cooked roast beef.
-- Since 2009, beef represents the largest pound increase of any
protein, totaling 178 million pounds.
-- Beef growth has outpaced growth of the foodservice industry over
the past 5 years.
"This research supports what we already know to be true: no other
protein can satisfy like beef. Operators understand the value that
beef brings to their business and they know beef is - and must
continue to be - a mainstay on the menu due to strong consumer demand
for beef," said Sid Viebrock, a beef producer from Washington and
chairman of the checkoff's Value Subcommittee.
In addition to beef's overall performance in foodservice, the research
looked at the sales of specific beef cuts. Traditional steaks such as
Sirloin, Top Loin and Ribeye continue to be mainstays on the menu,
while emerging cuts like the Petite Tender, Flat Iron Steak, Tri-Tip
and Chuck Eye Roast also experienced growth. The detailed findings on
these beef categories is available at:
The annual Usage and Volumetric Assessment of Beef in Foodservice is
conducted by Technomic on behalf of the Beef Checkoff Program to
understand the usage of beef in the foodservice industry. The study
evaluates the penetration of beef usage in various foodservice
segments and the sales of beef in pounds and dollars. Respondents
included protein purchasing executives within 180 of the Top 250
restaurant chains representing $41 billion of 2012 foodservice
industry sales.
Operators looking for more information on menuing beef can visit

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