Category: beef

Take out hamburgers miami beef

Restaurants Should Be Emphasizing Protein Rich Takeout Menu Options

Posted on August 17, 2020

In many countries around the world, where meat is expensive to produce or import, the regional diets may reflect a higher plant-based diet and lower animal-sourced proteins.  In the United States, there is a perception that Americans eat too many animal-based proteins, but a recent study shared by Harvard Health revealed some startling facts.

Did you know that the average American drives about 16% of their dietary daily calories from protein?  The general public consensus that we eat too much protein on a daily basis is actually not true.  Many convenience foods are not high in protein, and with an increasingly busy lifestyle, people are spending less time at home cooking balanced meals and more time ‘on the go’ consuming convenience snacks or fast food.  Sources that are typically high-carbohydrate and higher in saturated fats, and low protein.

There are other health factors that can actually limit the number of proteins that people can absorb, even from a rich and balanced diet.  When you are considering balancing your foodservice menu, consider promoting protein-rich entrees and appetizers that appeal to health-conscious Millennials and consumers.

How Much Protein Should Humans Consume Daily for Good Health?

The Recommended Dietary Allowance (RDA) for protein is calculated as 0.8 grams of protein per kilogram (2.205 pounds) of body weight.  So that means an adult weighing about 160 pounds should be consuming 58.048 grams of protein per day, from all dietary sources.

Protein presents itself in our daily diet in a number of ways.  Some are from meat proteins like beef, chicken, pork, and turkey, while other proteins are derived from tofu, edamame, chickpeas, nutritional yeast, and other nutritional sources.

The cultural shift to high protein and low-carbohydrate meals continues in the United States, with the popular Keto (ketogenic) diet, Atkins, and other low glucose eating models.  Because individuals who rely more on protein sources versus a carbohydrate-rich diet tend to manage a healthy body weight easier, restaurants in the United States need to consider entrée and appetizer options that fit these nutritional trends and preferences.

Some fast-casual restaurants have started adding a ‘Keto-Friendly’ section to their menu, with entrees that reflect an animal protein-rich selection, with zero net carbs in terms of the side dish.  Meat without the potatoes, and delicious meals that focus on proteins and healthy fats in compliance with the ketogenic dietary requirements.

What can a restaurant serve as a side dish to high protein and zero carbohydrate entrees?  These vegetables are actually rated as ketogenic friendly and can be incorporated as side dishes or garnishes for high-protein meals.

  • Asparagus
  • Spinach
  • Broccoli
  • Kale
  • Green beans
  • Celery
  • Cabbage
  • Mushrooms
  • Cauliflower
  • Green peppers
  • Arugula
  • Fresh chards
  • Cucumbers
  • Rutabaga
  • Kohlrabi
  • Watercress
  • Bok Choy
  • Celeriac
  • Radishes
  • Bamboo shoots
  • Turnips

The preparation method for both proteins and side dishes that are low carbohydrate matters. On the ketogenic diet, for instance, butter is not restricted.  High-fat sauces like Bearnaise are also permitted on the diet and can be used generously in an entrée. Wine and fruit-based sauces can be too high in carbohydrates; many individuals on the ketogenic diet eat less than 50 carbohydrates per day.

Are High Protein and Low Carbohydrate Entrees the Secret to Increasing Takeout Demand?

Do you limit your takeout menu? Some restaurants provide a redacted version of their menu, selecting foods that are fast to prepare, and meals that will retain heat, freshness, and quality for delivery or customer pick-up.

What would happen if you added some new high-protein options to your takeout or delivery menu? If you focused on highlighting healthy and balanced meals, that would be equivalent to a meal prepared at home, would that entice a larger number of customers to order ahead?

Restaurant chains like Panera that focus on quality ingredients and nutrition are definitely winning the drive-through and takeout war against other foodservice businesses. Not only does Panera appeal to the informed consumer who wants to eat healthier, but they also dominate the takeout order market, particularly for meetings and conference catering, with healthy protein-rich sandwiches, soup, and salad offerings.

Chipotle is another leader in fast-casual (almost fast food) offerings for consumers because they are transparent about the raw ingredients that go into every burrito and delicious bowl or salad they make.  They also offer keto-friendly alternatives to the popular burrito, that doesn’t skimp on the quantity or the quality, but omits the carbohydrates and extra calories of the tortilla.

For example, the burrito bowl contains a hardy portion of grilled steak, brown rice (higher in fiber and healthier than white rice), black beans (extra fiber and legume proteins), lettuce and other vegetables.  Not to mention a generous portion of guacamole (avocado) and healthy fats.

One of the secrets to the success of Chipotle also is the speed with which they assemble a custom meal for takeout. It is a high-speed assembly line of delicious mouth-watering ingredients that you know are healthy.  On average, it can take less than two minutes for a patron to receive their custom burrito or burrito bowl order.  The convenience of takeout without the compromise of buying unhealthy food.

Chick-Fil-A is yet another popular chain that doesn’t hold back on the amount of protein provided in their chicken sandwiches.  Did you know that the grilled chicken sandwich contains 29 grams of protein and 3 grams of fiber?  And it is only 310 calories per sandwich.  Now you know why there is always such a long line at the drive-thru for Chick-Fil-A!

One of the takeaway lessons that we can learn from these successful franchises, is that high protein entrees are always a popular choice for consumers.  And when you are a restaurant or foodservice establishment that provides healthy high-protein meals, you should be transparent about it, and share that information with your customers.  Because it is definitely an opportunity to attract consumers who are informed about healthy eating and looking to make better choices when cooking at home isn’t an option.

 

 

 

 

Switch Up Your Steak to Create International Flavor and Appeal

Posted on April 8, 2020

What kind of side dishes do you think are most common in steak house restaurants and foodservice establishments across America?  When you see a plated steak, chances are you will see a baked or mashed potato serving, and maybe some broccoli or carrots, some au jus, and maybe sautéed mushrooms and onions.

That’s the box standard serving of a really good steak entrée, for the most part.  And it been that way for decades because that’s what people expect and like.  But lately, we have been seeing some really amazing side dish and steak sauce innovations, that take the steak plate to a whole new level of culinary experience.

In this article, we’re going to explore some internationally-inspired ideas for plating a quality steak in a food service setting and share some interesting ways you might add some exciting new menu ideas for your establishment.

Let’s Start With Exceptionally Good (and Different) Steak Side Dishes

We know that restaurants need to have innovative, delicious, and competitively priced food for success.  For restaurant owners and operators, that doesn’t necessarily mean replacing your fan favorites with a large number of new offerings.  In fact, it is better to launch one or two new entrees for a limited period of time as a ‘special’ to test demand, before adding it as a permanent menu option.

Varying up your grilled steak and chops entrees relies more on changing side dishes and seasonings.  The customer will order the grilled level (rare to well-done) and they are looking for a juicy, well prepared, and generous meat portion.  But what they are also craving, is something different; from sauce to topping and side-dishes, how can you ‘shake up’ your menu with exciting steak entrée options?

At Miami Beef®, we sell to food service establishments across the United States, through South America, and overseas to Asian Pacific countries.  As ‘globe-trotting meat connoisseurs’ we are always looking for innovative new recipes, seasonings, and service ideas that we pass on to our restaurant franchise, hotel and entertainment venue wholesale meat customers.

In our opinion? Once you have a really great steak or chop, it’s really all about the side-dishes you serve and creating that harmonious plate of flavors that complement quality beef or pork.

Creative Plating Methods for Five-Star Steak Entrees

Some of the most elegant plating designs we’ve seen in restaurants were establishment that served Japanese Kobe or Wagyu.  There is something so elegant about Japanese food service that is worth incorporating into five-start premium gourmet dishes on your menu.

We found some very amazing and inspiring examples of plating steak or chops to create an unforgettable food service experience for your diners, on Pinterest:

  1. Mashed potatoes and Brussel Sprout art (click here).
  2. Shiitake, Leek Puree, and Filet Mignon (click here).
  3. Coriander Beef Tenderloin Cascabel Chikee Purée and Sautéed Heirloom Carrots (click here).

For some more exciting plate design ideas, you can try in your restaurant, check out “Components of an Artistic Plate Design” by Chef’s Resources.

Trendy Table Side Smoking of Steak and Side Dishes

If you have ever tried to smoke your own meat at home, you know how delicious the notes that different flavors of smoke can bring to grilled meat.  Wouldn’t it be nice to bring that freshly smoked flavor to every steak plate in your restaurant?

Serving dishes ‘under smoke’ isn’t a new idea but it is trending right now overseas, which means we will probably start to see more of it in American restaurants.   It’s less complicated than it seems with a tool called a Cloche.  It allows you to create flavored smoke, with a directional spout and tube that allows you to control the flow of the smoke under the presentation glass. Check out this video for some professional culinary tips on smoking food with a cloche.

South American Churrascaria Methods

Across Brazil and South America, the steakhouse experience is nothing like it is in the United States.  The idea of getting one portion of one single type of meat on your plate is a foreign concept at the traditional South American Churrascaria.  Grilled meat takes on a whole new personalized dining experience.

The Churrascaria method of grilled meat is actually easier to prepare for restaurants.  Large portions of meat are marinated and seasoned, then grilled in bulk on industrial-sized skewers (which can be shaped or involve more than one sword, depending on the weight and volume of meat grilled on it).

It’s basically South American rotisserie, and the cooking method originates from the Gauchos of Southern Brazil, in Argentina and Uruguay.  One of the most popular beef cuts used for Churrascaria is the beef top sirloin, which they call picanha.

There are two methods of plating Churrascaria.  The traditional method is to have the meat waiter stand beside the customer’s table and carve the meat directly onto the plate.  A variety of different table side carving options are available to Brazilian steakhouse guests, which can also include braised pork, poultry, and seafood.

While tableside carving does not present an issue regarding health code, it can expose the meat to a variety of different patrons and tables within the restaurant.  This can of course impact food safety if the proper carving distance is not observed.  It is important to remember that in Brazil, you may have a ‘dirty plate’ and continue to have meat carved to that plate.

In the United States, Brazilian steakhouses have sometimes opted for an individual serving size skewer instead.  For instance, if the customer requests both seafood and steak, they would be provided with an individual custom grilled skewer, plated and brought to their table.    This is viewed as a more practical approach that reduces serving time and hygiene concerns.

 

What did you think of our plating design suggestions and tips for adding more drama to your gourmet steak food service?  We would love to hear your feedback, so leave us a comment below.

Gourmet burgers restaurant supply

Customize Your Beef Patty: Create a Signature Restaurant Burger

Posted on March 29, 2020

Is there anything more exciting to a consumer, than ordering the kind of epic hamburger that they just cannot create at home?  When a real burger fan opens a menu and sees the thickness of the patty, uncommon gourmet toppings drizzled with a house made sauce, they are willing to pay a premium price for an extraordinary burger and dining experience.

As a meat processing expert, our team at Miami Beef definitely has a special relationship to the great American hamburger.  Some of the best fast-food, theme-park and food truck burgers you have tried may have been sourced from us!

We know that hamburgers, chicken patties and turkey burgers can be a fantastic revenue source for your business.  And if you are looking to revitalize your menu with some fresh new gourmet burger offerings, or create your own house burger, we’ve got some expert advice for you.

The Psychology of the Selling the ‘House Burger’

Restaurants have a small percentage of customers that visit once to dine, and then maybe never come back again.  But for the most part, restaurants that provide quality food, exceptional service, a comfortable or interesting dining environment and good value?  They enjoy repeat customers who explore the menu and arrive at 3-5 favorites that they will continue to order on an ongoing basis.

There is a difference between being a customer or walk-in and being a patron of a restaurant.  And that difference is a relationship that your business builds with your customers.  When you have that positive sentiment with your customers, then any menu option that you create and designate as a ‘house’ item is going to be a success.  Assuming you put that extra work in to make your house entrees an unforgettable flavor experience.

The hamburger is the easiest place to start building your house menu items. Start with a competitive review of what other restaurants in the area are serving, because you don’t want to offer what is readily available everywhere else; you want to stand out!

Next, we recommend doing a little online research with regards to very creative and new trending burger topping combinations.  Look at 5-star restaurants in global luxury destinations like Dubai for inspiration.   We guarantee you’ll get some interesting new ideas to create some exciting new house burger entrees for your menu.

Start with an Uncommon Selection, Shape or Size to Design Your House Burger

Consumers are unimpressed by a hamburger that looks like something they can make at home.  If you really want to sell your brand and some burgers that differentiate you from your competition, start from the ground up with an uncommon burger patty.

At Miami Beef®, we supply commercial food service providers with a variety of options.  From economical blends for production (entertainment venues, theme parks and fast-food restaurants), to ultra-gourmet blends featuring authentic American Style Kobe beef or tender savory Wagyu.

Our commercial customers are able to specify and customize a variety of options with their beef, chicken or turkey patty orders.  Size, shape, volume (thickness) and even custom seasonings.  Our sales team provides accurate information on each size, preparation methods and cooking times, for each consistent precision portioned beef, pork, chicken or turkey patty.

When designing the ideal burger menu, you want to create a number of price points and options, from economical to gourmet.  This provides flexibility of choice for each diner, but also supports a graduation to the top-level burger offerings as well. Some consumers want to order the ‘best on the menu’ and by providing comparisons to other meals, you can inspire them to choose the premium burgers and sides.

Unless your restaurant specializes in the burger and side dish entrée, you want to leave enough room for a good burger assortment on your menu.  For many restaurants, that means between 6-8 different types of burgers, which can also include a healthy white-meat alternative, like a turkey and / or chicken burger.

Get Creative with Your Burger Toppings to Create Some Gourmet Options

Some people like the standard condiments, a little slice of tomato, fresh onion and cheese.  That is the classic American hamburger.  But thanks to the Food Network, and culinary creatives around the world, the gourmet burger is front and center.  Everyone wants to try different types of burgers when they visit a restaurant or get takeout; and many people have a ‘burger bucket list’ that your establishment can help them fulfill.

What could be better than a goal to try every single gourmet burger on the planet? Nothing.  But then again, our family has been creating delicious burgers for over 100 years and we’re a little biased.

We all know what the standard toppings for a burger look like, but what are some ideas for truly uncommon toppings that work with a thick, juicy and freshly grilled beef patty?

Here are some mouth-watering suggestions you can try on your food service menu:

  • Fried quail egg
  • Canadian bacon
  • Grilled sweet potato
  • Mexican street corn (Elote) with crema
  • Hummus
  • Grilled mango or pineapple
  • Grilled poblano peppers (not too hot but packed with rich flavors!)
  • Endives and pepper cream sauce
  • Crab meat slaw or shrimp (surf and turf!)

The toppings are not your only opportunity to create a truly original and delicious flavor.  Consider the condiments that are not average, and homemade burger sauces that you r kitchen can create that adds that extra pizzazz and originality for your house burger(s).

Check out these 33 different and tasty burger sauce recipes on Serious Eats for inspiration.

 

For more than 100 years, Miami Beef® has been a leading provider for national hospitality chains, commercial food service and restaurants in America and overseas.   Learn more about our quality meat assortment, and how you can customize your seasonings, shape and other specifics to create a new house special unique to your food service establishment.

Email us at info@miamibeef.com to talk to one of our wholesale meat specialists.

 

Miami Beef

Protein Rich Crostini Appetizers for Your Restaurant Menu

Posted on July 24, 2019

Consumers tastes are changing, and with millennials as a key target market for the restaurant industry, their preferences are reshaping the food service industry.   These particular customers prefer quality, high-protein meals and snacks that offer nutritional value.

The increased popularity of the Keto and Paleo diets has further changed the kind of menu options that restaurants are innovating across America.  Are you updating your menu to reflect some of these important shifts toward higher protein appetizers too?  If you are thinking about it, allow us to share some delicious inspiration to get you started.

Adding Creative Crostini to Your Restaurant Menu

In Italian, the word ‘crostini’ means ‘little toasts’. And when it comes to choosing the right bread for your crostini, most Chefs recommend a baguette or ciabatta.  The bread needs to have a constitution that will stand up to whatever garnishes you want to place on top (without getting soggy).  Pretzel bread is also another nice choice, to vary up the textures and the colors on the plate.

Crostini bread should be sliced about ¼ inches thick, and then toasted.  There are two ways to do this, depending on what kind of toppings and flavors you want to pile on top.  The traditional crostini are brushed with an olive oil and garlic seasoning, and then toasted in the oven until it is medium brown.  Another method is to deep fry the crostini for about half a minute, which provides a different texture and a hardy base for juicy meat and vegetable toppings.

There is a little bit of fun history that dates back to the medieval ages in Italy. It was developed as a peasant food, as the poor working class could not afford the luxury of plates.  Instead, they toasted bread and placed a combination of vegetables and meats on top, and each crostini was served in a large portion as a complete meal.

Today, the crostini in a restaurant setting is dainty.  It is not meant to be served on large pieces of bread, but rather as an elegant finger food and appetizers, après diner (before dinner).  A menu of crostini appetizers is perfect for establishments that serve wine and spirits, as they are a healthy and satisfying small meal that can be enjoyed with drinks.

How to Serve a Meat Crostini as an Appetizer Single Serving or Group Platter

If you are thinking about adding crostini to your appetizer menu, you will want to add at least three different options.  We recommend providing a vegetarian option for flexitarian diets, and then two different meat varieties, that will cater to customers who want to start their meal with a high-protein appetizer.

Because of the small size of a crostini appetizer, you want to pack as many layers of flavor as possible to create a delicious two to three bite serving.  That flavor creativity starts with the treatment of the bread used for the crostini; many establishments provide a fresh herb and organic olive oil base before toasting and adding their toppings.

You want to create a sensational and uncommon flavor experience, with each different crostini you serve on a platter (for groups) or a 2-3 crostini individual serving.  Plating crostini the right way means a variety of flavors or types of combinations on each piece of toasted bread.

Wagyu beef is uncommon; it’s not available in every grocery store, and the price can be prohibitive for most consumers to eat it on a regular basis.  However, tender sliced Wagyu or a premium Wagyu ground beef preparation garnished with grilled peppers?  That’s something your customers would definitely want to try.

What are some of the best garnishes to try on a crostini?

  • Grilled pears and Wagyu beef
  • Tender grilled beef slices, with jalapeno and fresh blueberries.
  • Beet hummus (its colorful!) ground sausage and fresh basil.
  • White meat turkey with fresh mango and red pepper jelly.
  • Blue cheese crumbled fresh dates and Wagyu beef.

Now that we’ve made you hungry to try some creative options for your restaurant, we’d like to share some of the amazing recipes we found online, with some uncommon but delicious layers of flavor, featuring healthy protein rich meat.  Get ready for some great recipe suggestions you can try on your menu.

Delicious Meat Crostini Ideas from our Team at Miami Beef®

Making creative and succulent crostini’s part of your appetizer menu is a great way to draw in the ‘app crowd’ to your restaurant. The customers who want to enjoy a few delicious appetizers with their friends (and a few beverages) during the big game, or for after-work social.

When we are looking for some new recipe inspiration, the first place we look is to food bloggers. We bookmark some of the most innovative amateur chefs who share tasty recipes with new spins on traditional favorites.  We’ve gathered a few of those suggestions for you to try.

  1. Beef Crostini with Horseradish Spread

This recipe is easy to prepare, economical and packed full of complimenting flavors when you start with tender cooked beef slices. Horseradish and beef are like peas and carrots, they are meant to go together because the combination is mouth-wateringly good.

The food bloggers at A Family Feast share this great recipe and chose to garnish with caramelized onions.  Want to kick it up a notch? Try using a bourbon or wine sauce to sauté the onions for an extra level of tasty.

  1. Beef Tenderloin with Whipped Goats Cheese and Pesto

Talk about delicious!  The medium rare grilled beef tenderloin sits on top of a spread of softened and whipped goat cheese, with a small dollop of fresh pesto on top.   It is elegant, full of rich complimenting flavors, and satisfying.

Get this great recipe  from the food bloggers at Domesticate Me.

  1. Sausage, Kale & Gruyere Pretzel Bread Crostini

Browned ground sausage meat on top of a toasted two-bite sized piece of pretzel bread, on a bed of prepared garlic kale and topped with Gruyere.  It’s uptown, but also healthy and delicious and recipe you may want to try in your own kitchen.    Get the how-to from Wry Toast Eats.

 

If you have some flavor suggestions, you would like to share with our team at Miami Beef® leave us a comment below.  We love hearing from our customers and restaurant entrepreneurs about creative menu option.

 

Balancing Healthy Restaurant Portions While Keeping Customers Happy

Posted on May 18, 2019

Portion control is an exact science.  One of the reasons that fast-food franchises are so successful, is that they have mastered the art of portion control.  They can reduce waste by being precise about the execution of preparation, how long it takes to cook each snack or entrée, and you can count on the same portion size in fast-food chains, no matter which location you visit.

Portion control is the most important aspect (beyond promotion) to your profit margin as a restaurant owner.  Not only do consumers care about the value they are receiving for the price they are paying for your food (and expect consistency), but it impacts inventory costs as well.

Miami Beef® has earned a reputation for quality, food safety and excellent customer service as a family owned meat processor, for almost 100 years.  Our long-term relationships with food service providers (from fast-food franchises to fast-casual restaurants and independent dining establishments) has allowed us to develop state-of-the-art portion control.

We’d like to share some tips and considerations for restaurant owners, hotel and hospitality, and institutional food providers such as educational organizations, to demonstrate how costs can be controlled (without reducing quality) with food portion control.

Quality vs. Quantity: An Important Shift is Happening Again in Food Service

Portion sizes in the United States are starting to undergo another revolution, that is being led by consumers who want to prioritize their health.  To demonstrate how much portion sizes have changed in the United States in the past 60 years, you have to take a look back to what a reasonable portion size was a home, and at restaurants for American consumers.

Every aspect of food service and manufacturing has been super-sized in the last few decades.  To illustrate what those changes look like, and how they have contributed to unhealthy eating habits and obesity, check out some of these interesting examples:

  • Hamburgers are now 23% larger
  • American dinnerware plates used to be 6” in diameter. Today, they average between 10” to an oversized 12” plate.
  • Mexican food servings are 27% larger per entrée
  • Soft drink serving sizes at restaurants are now 52% bigger
  • Dried snack servings (chips, popcorn, pretzels) are 60% larger
  • Bagels used to be 3” in diameter and about 140 calories. Today, they have doubled to an average of 6” in diameter and 360 calories per serving.

In fact, according to researchers at University of North Carolina at Chapel Hill, the only food type that hasn’t grown significantly in serving size is the pizza.  But if you have every had a Chicago or authentic New York slice, you might beg to differ.

As the food service industry began charging more for fast-food or dine-in meals, they felt pressure to add value for the customer, by increasing the quantity of food that was being provided.  This is where consumers first began to expect large portions of food, for a reasonable price, and measure their satisfaction with the restaurant based on portion sizes.

The most important conversation left out in that shift in consumer preference, was quality.  For instance, if the proteins on the plate (which are healthier but less cost effective for the restaurant) are small in terms of portion size, restaurants learned to compensate by adding economical side dishes.  That’s how we ended up at a junction where up to 50% of a plate in a fast-food or fast-casual diner or restaurant can be French fries. They are low cost, fast to prepare, and visually appealing to the customer because they fill a bulk area on the plate to increase perceived value.

The complicated relationship with ‘portion distortion’ followed, and large portions became almost competitively necessary for restaurants to survive. It inadvertently created an unintended impact on consumers; it increased both portion expectation and the amount of food that Americans began to consume daily.

Because we are all more aware today than ever before, about the health consequences and risks of obesity and high-carbohydrate diets, there is an important shift starting that returns to our moderate portion habits of the 60’s and 70’s.   Health conscious consumers value quality, instead of quantity.  They are nutritionally focused at home and make the same choices when they dine out.  They can actually be deterred by huge portion sizes (particularly of low nutritional value foods like potatoes, rice or bread).

How Restaurants Can Make the Switch to Quality Ingredients and Healthy Portion Sizes

Every profitable and successful restaurant kitchen we know, has a quality food scale right in the middle of the preparation area.  Portion control during ingredient preparation is critical to ensure the same consistent presentation for customers by menu item.  It also means consistent preparation and cooking time, and quality control that helps protect the profit margin for every entrée or appetizer served.

If you are planning a menu, consider that moderation is actually a marketable benefit for these health minded customers.  Provide the nutritional information on the menu or on-table kiosk, to help your customers make informed decisions.  Remind them of recommended portion sizes and which menu items adhere to healthy serving size guidelines.

Your wholesale meat supplier is an important part of your portion control and profitability strategy as a food service provider or restaurant owner.  Learn more about the steps we take at Miami Beef® to ensure the quality and consistency of the wholesale meat we provide our commercial customers, and contact us to learn more about national and international supply services we offer.

 

 

Let’s Celebrate the Humble Burrito: History and Menu Ideas

Posted on March 31, 2019

The first Thursday of April every year, the humble burrito is celebrated Nationally in the United States.  And while hamburgers are without a doubt, the first and most popular hand-held protein meal, you would be hard-pressed to find any city or town with at least a few restaurants that didn’t specialize in Mexican food or offer their own house burrito as an appetizer or entrée.

So, what is the big deal about burritos?  We’ve done a little research to celebrate National Burrito Day on our blog, and we’d like to share some innovative ways that your restaurant or food service establishment can embrace one of the most unofficially popular holidays of the year.

Some Fun Historical Facts You Didn’t Know About the Burrito

Hundreds of years before the first burrito was invented, the tortilla became an international sensation.  It all started in 1519 when the tortilla was discovered as an Aztec food by the Spanish conquistadors who invaded the territory now known as Mexico.   Part of the terms of surrender agreement between Hernan Cortes and the Aztecs living in region ruled by Moctezuma II, was that his troops be provided with native food to sustain them.

As you know, the Aztecs were primarily an agricultural and scientific society, and one of the crops that they raised for a variety of their foods was corn.   The cornmeal was dried and then ground into a textured flour, that was then used to make tortillas, filled with meat.  And the leaves of the corn were used to prepare ancient tamales, which included lentils and fresh vegetables.

It didn’t take long for the Spanish invaders to fall in love with the tortilla and tamales, but they began to modify the regional food to include their preference for beef, chicken and cheese.  The Spanish also introduced the Aztecs to wheat as a food resource and provided seeds that started to change their corn-based diet to include wheat.   If you have ever wondered why both corn tortillas and flour or wheat tortillas exist in parallel, that’s when the cross-cultural exchange happened.

The burrito was created for portability.  As you can imagine, eating meals in the 1500’s was vastly different than how we eat now.  It was essentially ‘fast food’ for busy farmers, warriors and workers.  For soldiers from Spain, it was a delicious and nutritionally balanced meal they could enjoy anywhere, with minimal preparation time or ingredients.

But who gets the credit for introducing the burrito to America?  It’s a hotly disputed historical mystery to be honest.  Some people believe that it originated in a north west Mexican state called Sonora, which is a wheat growing territory that is credited with the invention of the flour tortilla.

Others believe that the burrito was introduced to the United States from migrants in Chihuahua Mexico, and the revolution of 1910. History claims that there was a man named Juan Mendez who sold pre-prepared burritos while transporting his food (the first food truck?) on a small donkey.  And that the name burrito comes from the ‘burrows’ these vendors used to ride.

It wasn’t until the 1950’s when the burrito really became popular as a menu item in the United States.  The food migrated with Braceros (migrant agricultural workers) into areas like Texas and California, which are still very much “burrito and taco territory” with a preference for Mexican food unlike other states in the North East.  The managers of the Braceros were required to feed their workers, and the burrito was a convenient and nutritious food they could pack for each worker.

Today, Mexican food is so ingrained in the American culture that the sales figures would surprise you.  According to a Simmons National Customer Survey (2017) there are reportedly more than 59,000 Mexican restaurants across the United States.  They were also able to measure that over 110 million Americans ate tortillas in 2017.  That’s a lot of burritos!

How to Build a Traditional Burrito

Everyone has their own spin on creating a delicious burrito, but traditionally the burrito has been made from a corn tortilla.  Fillings can include shredded lettuce, ground beef, rice, cooked or refried beans, cheese, salsa and / or guacamole.  In Mexico however, the traditional burrito remains purist, and unless it is a tourist location (catering to a more America preference) the humble burrito consists only of a corn tortilla and refried beans, and meat mixture.

One of the most important aspects of creating a delicious burger, is starting with a freshly made scratch tortilla. While pre-made tortillas can be toasted to enhance the flavor, the fresher the better when it comes to burritos.  Customers expect the rich flavors and softness of a fresh tortilla, and value the difference in flavors.  Don’t forget to garnish with fresh cilantro too or add it as an option for your menu; it is one of the hallmarks of really authentic and quality Mexican food.

Get Creative with These Tasty New Takes on the Classic Burrito!

Since most restaurants offer (at the very least) a burrito on the appetizer menu, how can food service businesses differentiate their assortment, to pull in more repeat customers?  The meat burrito can take so many delicious forms, that all you need to do is apply a little culinary creativity and some research, to add some really innovative contemporary burritos to your restaurant or food service menu.

Idea 1: Carnitas Burritos with Poblano-Corn Salsa

Carnitas is another easy to prepare protein option for delicious and juicy burritos. Pork roasts or chops are slow cooked using mild to spicy seasonings, and then shredded by hand to preserve long strands of tender meat.  Fresh or frozen kernels of corn are mixed with the heat of both jalapeno and poblano peppers and fresh lime juice in this version that your customers would love.

Get the recipe here.

Idea 2: Chorizo Potato and Queso

Nothing says authentic Mexican cuisine quite like getting a little spicy Chorizo in the mix!  At Miami Beef® we provide a variety of ground meats and quality Chorizo sausage, and our commercial wholesale customers can even customize a unique blend of beef, or pork and chorizo.   It’s easy to create your own signature secret recipe that is unique to your establishment or chain of restaurants.

What we love about this Chorizo Potato and Queso recipe is the heartiness of the diced potato, and of course the spiciness of the Mexican sausage. Don’t forget a dusting of paprika and garlic, to really pronounce all the layers of flavor in this combination.

Get the recipe here.

Don’t overlook the value of a mini-burrito on your restaurant menu.  If your establishment offers bar service, trust us that a hearty miniature burrito (or a few different varieties) would become an instant top-seller.  It’s the ultimate satisfying hand-held meal or snack.

Create a Lunch Crowd with Sliced Beef Sandwiches Five Different Ways

Posted on January 5, 2019

No time for a steak, but want to experience the satisfaction of a protein rich sandwich? It’s not hard to understand the appeal for your restaurant customers, when they see one or more delicious sliced beef sandwiches on the menu. From food trucks to fast-casual restaurants, the hearty beef sandwich is a perennial favorite.

Beef water sliced is tender, marinated and mildly seasoned to provide the perfect base for any kind of steak sandwich that you want to create in your restaurant.  Because you can take steak sandwiches in so many different directions flavor wise, its important to start with a basic palette that you can build incredibly rich flavors on.

Whether you pair your entrée with a healthy salad, or the traditional French fries for dine-in or takeout customers, consider innovating some new flavors and combinations for your steak sandwich with some of these suggestions from our Miami Beef® test kitchen.

1. American Cheddar Cheesesteak Sandwich

Now this is a classic that hardly needs an introduction.  The tender beef slices bathed in a rich and creamy cheddar, or a sharp cheddar melt with Monterrey Jack cheese?  Add some caramelized onions as a topping, and you have a crowd-pleasing stick-to-your-ribs sandwich.

Try this great recipe from Yummly.

2. Classic Philly Cheesesteak

Was the Philly Cheesesteak sandwich really invented in Philadelphia? It absolutely was!  According to the official Philadelphia tourism website, an Italian man named Pat Olivieri invented the Philly Cheesesteak.  He was self-employed as a hot dog vendor and got some beef slices from the local butcher and decided to try it out, served on a crusty Italian panini.   A local cab driver caught the scent, and asked him what it was, assuming it was a steak sandwich.  And the rest is history.

There are a lot of variations to the Classic Philly Cheesesteak sandwich, but this recipe from Genius Kitchen is one of our favorites.  Total preparation time is twenty minutes, which makes it a great timesaving recipe to help you cope with lunch crowds.

3. Italian Steak Sandwiches

Considering the Italian origins of the Philly Cheesesteak sandwich, it is not surprising that many of the culinary variations of this hearty lunch are Italian.  What gives this recipe from Taste of Home some extra Italian zing?  The provolone cheese, and a generous amount of fresh basil and oregano.   Don’t forget the red chili pepper flakes to heat it up with an extra spicy kick.

4. Spicy Korean Steak Sandwiches

If you have ever tried Korean beef, you know that the traditional spices and herbs really do something incredible to the tenderized beef.  Instead of serving it over rice in a Korean Beef Bowl, you can make this savory sandwich instead, to add some ethnic appeal and excitement to your restaurant menu.

Serve it with an Asian inspired fresh salad, like the one suggested by the writers at Macheesmo.  The sriracha chili sauce and strong flavored gojuchang are cooled down by crisp bean sprouts, fresh iceberg lettuce, julienne carrots and poppy seeds for additional texture and crunch.

5. Thai Basil Steak Sandwich

There are so many amazing flavors in a classic Thai Basil meat recipe, and that taste sensation is a welcome addition to any menu.  You don’t have to operate a Thai restaurant to add some Asian fusion entrees or appetizers, and beef water sliced is ideal as the tender meat will absorb the herbs and spices, carrying through the warmth of any chili’s you may wish to use in the sauce.

As with all Thai recipes, a splash of fresh vegetables and herbs is expected for authenticity; but choose red and yellow peppers instead of green, to enhance the sweetness.  Consider topping your Thai Basil Steak Sandwich with fresh cilantro, bean sprouts and julienne carrot.  For this sandwich, keep the bread very light and toasted, and try this recipe suggestion from the food bloggers at “The Woks of Life”.

 

When you start with quality, tender sliced beef, you can provide exciting menu items.  Since 1973, Miami Beef® has been a national and international wholesale partner for wholesale meat.  Our USDA inspected facility near Miami Florida, is a trusted supplier with state-of-the-art processing technology, to insure precision cuts of delicious sliced beef water.  How can we help your business grow?  Contact us today.  We supply institutions and healthcare food service providers, restaurants, the fast-food service industry and hospitality customers with consistency and quality, backed by our industry leading customer service.

Wagyu Beef Should Be the Star of Your Steakhouse or Asian Menu

Posted on November 21, 2018

It is not about how much you eat, but the quality of food and the impeccable flavors that you experience when you dine out.   The top of the line quality of beef is Wagyu, and while you won’t find it offered on a buffet, it is one of the most elegant bites of meat that you can enjoy.

There is an important shift happening in the North American restaurant market.  Consumers are more health conscious than ever before and making different choices when it comes to dining out.  It’s really not about quantity anymore, and in fact, many consumer studies speculate that consumers are beginning to distrust large portions.   And dislike them, as many are making healthier choices about the number of calories, carbohydrates and fats they consume on a daily basis.

If you have heard the name of this premium type of beef, but you aren’t sure where to buy it, or how to incorporate it as a prestige item on your menu, we’re about to introduce you to some delicious facts about Wagyu.

The Culture and History of Wagyu Beef Production in Japan

Because Japan is such a small country with a large population, eating beef was something that was slow to be adopted by the common people.  In fact, for over 2,000 years cattle were only used for labor to cart supplies or to pull plows on farms.   It was this heritage of the ‘working cattle’ that helped create what Chefs label as the ‘ultimate taste in beef’, and Wagyu today is recognized around the world as the pinnacle of quality.

The Wagyu cattle aurochs are believed to have originated from Africa, Asia and Europe, and were domesticated from the now extinct wild ox (Bos primegenius), which roamed through those continents but were most prevalent in North East Asia.  They were domesticated for farm labor, and developed through generations of breeding, increased muscle and marbling that is unique to the breed.

It’s important to note that for most of history, Buddhist leaders did not religiously allow the consumption of any meat from a four-legged animal.   The Wagyu (a Bos Taurus breed) was a hereditary combination of the Japanese Black and Bos Taurus lineage from Europe.  The most prized Wagyu were raised in the Okayama Prefecture, and called “Tsuru” in the early 1800’s and only the traits of the cows (or maternal breeding information) was retained.

In 1867 the political rule of Buddhist leaders was ended, and during the Meij Restoration it became legal to eat livestock and meat again.  This marked an important shift in the breeding strategy for cattlemen, as the animals had been previously raised for strength, and endurance, but not for the production of milk or meat.   A port was opened in Yokohama for international trade, and beef was shipped internationally, under the name of Kobe Beef.

Does that mean that Kobe and Wagyu are the same?  No, because there was an important evolution and cross breeding that happened around the same time, when Japanese cattle ranchers realized that the demand for the beef was marketable (and at a premium price).   Over a ten-year period, about 2,500 head of cattle were imported from Great Britain and crossed with the native Japanese bloodlines in the prefectures.   While improving and refining the quality of the Kobe meat, the prices for the cattle dropped slightly as they were deemed not strong enough to be sold for agricultural labor.

In 1919, the Japanese government required registration and the identification of “improved Japanese Cattle”.  Every prefecture or territory had their own super breed and lineage, but in 1944 the Japanese government established that there were three official and unique breeds of cattle; Kobe, Wagyu and the Japanese Shorthorn.

It was serious (and profitable) business, and as such there were breeding unions established in every town and region.   The union committee decided which bulls would be used for breeding and matched them with hand picked cows.    Desirable traits included soft skin, a fine and soft coat, a textured but graceful horn and a clean-cut face with no abnormalities of color.

As you can imagine with such selective and pure breeding, inbreeding is a prevalent in the Wagyu and Kobe beef herds. Yet despite the levels of inbreeding (Mishima 22.9%), (Japanese Black 48.8%) and the Japanese Brown at 61.2%, there are few to no problems with health and the passing of the quality genetic traits that make Wagyu so coveted.

Each Wagyu calf is documented from birth and has a record of its complete lineage.  To this day, Japan fiercely guards the genetic lines that have made this breed famous worldwide.  Between 1976 and 1998, only 200 Wagyu were imported to breeders in the United States.

Today, the American Wagyu Association estimates that there may be 30,000 cattle that share similar bloodlines with traditional Japanese Wagyu, but less than 5,000 head of the cattle are pedigree and full-blood in their lineage. Special methods are used to produce the rich marbling and tender beef, with ranches dedicated to the American version of Wagyu (and Kobe) in Texas, Iowa, Idaho and New Mexico.

Incorporating Wagyu Beef into Your Five-Star Menu

Wagyu is graded on a scale like other types of beef, and that grade is awarded based on the amount of inter-muscular fat and the overall texture of the beef.  The BMS rating pertains to the level of marbling, coloration of the meat and the fat color.

The grading scale for Wagyu beef is as follows:

  • 5 – Excellent (BMS 8-12)
  • 4 – Good (BMS 5-7)
  • 3 – Average (BMS 3-4)
  • 2 – Below Average (BMS 2)
  • 1 – Poor (BMS 1)

The higher the number, the better the quality of Wagyu beef.  And this is important for restaurants to determine how they plan to serve it, and what portion size to profitability ratio they plan for an entrée or appetizer.   For instance, Wagyu ground beef is delicious, but can be rated a 1-3, and still provide exceptional flavor and nutrition compared to standard beef.  Whereas grilled steaks, or sliced portions like tender teppanyaki require a higher grade of Wagyu.

When you are serving the internationally recognized pinnacle of beef in your restaurant, you can and should make it the shining star because of the scarcity and the divine flavor and texture of the beef.   So, what does that look like for fine dining establishments?  We would like to give you some inspired recipe ideas and cooking methods to try at home (or in your restaurant or catering business).

Cooking Tips and Preparation for Premium Wagyu Beef

To get the best flavor and texture out of cooked Wagyu (and like other premium cuts of beef) it is essentially important to not over cook it.  Grass fed Wagyu is very forgiving, as the rich marbling and fat help to keep the moisture intact, but open flame or oven heat that is too high can rapidly dehydrate the meat, leaving it dry and less flavorful.

Ground Wagyu is the only exception to this rule, but when roasting or grilling whole portions, a meat thermometer should be used to achieve the right internal temperature for the desired level of finished preparation.

  Rare Medium Rare Medium Medium Well Well Done
Temperature 125-130°F 130-140°F 140-150°F 150-160°F 160-170°F
½ inch portion 2 mins 2-3 mins 3-4 mins 4-5 mins 5-6 mins
1.5 inch portion 5-6 mins 6-7 mins 8-9 mins 10-11 mins 11-12 mins
           

If grilling a Wagyu portion, make sure to take it out of refrigeration at least one hour before you plan to cook it.  Do not cook it cold.  Warming the meat allows the fat to reach room temperature for a more juicy and delicious steak.

When roasting a portion of Wagyu, do not exceed 250°F to preserve tenderness.  Sear in a skillet or on a grill on both sides before roasting, to retain the moisture of the meat and add a delicious seasoned light char texture on the exterior of the portion.

Some Chef’s also use Sous Vide to prepare Wagyu, and it is also a popular cooking method for the restaurants that serve A5 Wagyu in Japan.  The fat is retained during the hydro cooking process, and tenderizes the meat through the slow cooking method.

Before serving, always rest a grilled or roasted portion of Wagyu at least 10 minutes before carving for the plate.  This allows the moisture to disperse through the portion and helps preserve the tenderness of the premium beef.

Three Delicious Wagyu Recipe Inspirations for Restaurants

If you are serving roasted vegetables with your Wagyu, we recommend using the fat trimmings to sauté the vegetables, to naturally infuse some of the rich beef flavors.  It is a five-star steakhouse secret that helps create an aromatic and satisfying meal.

Here are some delicious recipes to consider adding to your menu, using quality Wagyu beef:

  1. Shabu-Shabu

Using a fondue pot tableside (or hot pot) provides an exciting dining experience for couples, or for groups, who enjoy cooking their own food over a conversational meal.   Wagyu is sliced paper thin, and accompanied by healthy fresh vegetables like mushroom, Asian cabbage, julienne carrots and green onions in a rich broth.  Don’t forget the fresh garlic and ginger!

Check out this recipe from Food & Wine.

  1. Grilled Wagyu Steak

One of the key things to remember about Wagyu is that less seasoning is required.  Since the Wagyu is already flavorful, you want to gently season it to preserve the rich beef and fat marbled flavor of this premium cut.

Celebrity Chefs recommend using kosher salt (or sea salt) to season the grill, before placing the portion of Wagyu on an open flame.  Use our temperature guide to achieve the right level of cooking.  Season lightly with pepper and serve.

For more instructions check out this article on The Food Network.

  1. Wagyu Scratch Burgers

Who said that you cannot make the humble hamburger into a premium entrée?  When you start with ground Wagyu beef, you can elevate the ordinary to extraordinary, and make it an elite burger on your menu.

We love this savory recipe for Wagyu Beef Burgers on the food blog Silver Oak.  They top it with a homemade fig and caramelized onion jam and sharp white cheddar.

 

Miami Beef® has been a trusted supplier of quality meat to the food service industry in America, and to commercial customers overseas for over fifty years.   Contact our sales team to learn more about our premium Wagyu selections and how to incorporate this world renowned quality beef into your five-star menu.

Beef Sliders Are Trending: Start Serving Up a Perennial Favorite

Posted on August 5, 2018

Why would someone choose beef sliders instead of a full-size hamburger?  There are many reasons why restaurants and food trucks experience strong sales when they innovate delicious toppings and flavor combinations.  In fact, it’s a top seller as both an entrée and an appetizer.

If full-sized burgers are a featured item on your menu, adding sliders provides another option that will be popular with your patrons.  Everyone enjoys a great hamburger, but sometimes all you really want to order is a taste, not the full nine yards of a multilevel burger, stacked with toppings.

From light lunches to late night ‘pub grub’ the small size of the beef slider provides just enough protein for a satisfying meal.  Increasingly restaurants are seeing customers who prefer to combine several appetizers for a tapas style dining experience, instead of settling for one starter and an entrée.

Sliders are also ideal for sharing with friends.  Restaurants can plate up to (3) classic sliders with all the standard toppings (lettuce, tomato, cheese and condiments) or choose to serve three different varieties with unique toppings.  Now that’s a great way to get customers excited about your menu, particularly if you rotate the slider combination with new toppings and combinations!

Beef Slider Preparation and Topping Suggestions

Slider cooking times may vary, depending on the size and thickness of the patty, but on average a slider takes approximately 10 minutes to cook thoroughly.   Beef sliders should be cooked and checked using a meat thermometer for food safety, and until each patty reaches an internal temperature (in the center) of 160°F and until the meat juices run clear, with no hint of red or pink.

Some of the most innovative sliders we’ve seen in restaurants were served on crostini bread, lightly toasted sour dough rounds, pretzel buns and sweet Hawaiian rolls. If you are serving spicy grilled peppers as a topping, it pairs well with a soft and sweet bun (as opposed to a crusty roll).

Now for the really fun part… getting creative with the toppings to impress your customers.

  1. Heart Healthy Sliders

Add a healthy option by choosing whole grain, lightly toasted buns.  Add grilled fruit like pineapple slices, grilled sweet potato, portobello mushrooms, grilled asparagus, grilled romaine lettuce, or fresh avocado for a California inspired flavor.

  1. Gourmet Mini-Cheeseburgers

The classic combination of a great slider with old cheddar is a fan favorite for restaurant goers, but you can exceed their expectations by serving it with a variety of different cheese toppings. In fact, you can take the humble slider to the gourmet level, by experimenting with cheese varieties that have the appropriate melting point, including:

  • Smoked gouda (try this with a sprinkle of slivered almonds)
  • Pepper Jack
  • Goat cheese (perfect with grilled vegetable toppings)
  • Brie
  • Swiss cheese
  • Blue cheese
  • Feta cheese

Since sliders cook so quickly, many chef’s use a stainless-steel bowl to cover the beef patty and help thoroughly melt the cheese approximately 1 minute before the patty is done cooking on the grill.

  1. Spicy Sliders

Since sliders are small and appetizing, you can experiment with a variety of homemade burger sauces and grilled peppers to ‘turn up the heat’ for customers who like to walk on the spicy side.

Try some of these topping suggestions:

  • Grilled jalapeño peppers
  • Pickled jalapeño (for a milder alternative)
  • Spicy crumbled Chorizo
  • Grilled Hatch chile
  • Savory grilled poblano peppers

There are so many ways to make the classic slider an exciting appetizer or light-eating menu option for your restaurant.  Get creative, and experiment with different seasonings such as cayenne, cumin, hickory and chili powder to create your own selection of signature sliders, unique to your restaurant.

 

Traceability in Meat Products Matters for Business and Consumers

Posted on May 13, 2018

Food product recalls, and the increased instances of problems with listeria, E. coli and other pathogens in both fresh produce and the processed meat industry, have brought increasing focus to the importance of traceability.  When a recall happens, it can impact grocery and retail stores, restaurants and institutions who rely on the same suppliers.

The ability to be able to trace meat to its source is important to quality assurance, but also from a public health perspective.  In instances where a foodborne illness has occurred health regulators must do the investigative work to identify the source of contagion or health issue, and they have to do it quickly to isolate and then recall all products that may have been impacted to prevent further outbreak.

In this article our quality assurance team would like to share some of the protocols and steps that we have in place to ensure the safety of the meat products we provide to our wholesale customers.

  1. Beef Is Tagged Prior to Slaughter

Each animal is identified on the farm, as part of new traceability requirements for food safety.   The tag is fastened to the ear of the animal with an identification number.   When the animal is transported for slaughter, that unique identification code moves with the meat from slaughter, to processing.

  1. Raw Meat Retains Unique Identification

During the processing phase, the unique identifier is recorded in lots, where the meat retains identifying data, that can be used to trace the meat and subsequent cuts back to the supplier, who retains information on the farm and original source of the animal.

How Miami Beef® Protects the Food Safety of Our Products

Food safety and quality is our priority, at Miami Beef.  Our processing facility is a USDA Regulated Headquarter Plant, with state-of-the-art technology and designed from the ground up, to provide safe food handling, from raw material delivery to final wholesale and private-label branded products. We track and trace all raw materials from storage to production and shipping, to ensure that we can provide finished products with information essential to producing the safest high-quality meat products.  Our productions rooms, freezers, coolers and dock are temperature maintained and electronically monitored for temperature control, 24 hours a day, and 365 days a year.

Our professional quality assurance team is led by microbiologists, who routinely conduct laboratory testing of our meat products, at all stages of processing.   Our quality assurance personnel also evaluate nutritional content and test for microbiological pathogens, throughout our processing and order fulfillment procedure.  We provide our employees with Good Manufacturing Practice (GMP) training, to ensure that every member of our team is handling raw materials safely.   Our technology screens finished products for metal detection and bone fragments, to assure the highest quality of meat to our customers.

And because we know food safety is a top priority for our business and our customers, we also arrange for third party regulatory audits of our GMP, hygiene and food safety systems on a regular basis.   These industry experts and consultants help us to constantly improve our product, from raw material handling to finished wholesale and consumer goods, in adherence to HAACP guidelines.  So, when we say that Miami Beef® is committed to providing quality, safe and nutritionally sound meat products for our customers, now you know a little more about what goes on behind the scenes, every hour of the day, to make good on our promise.

For over fifty years, Miami Beef® has been innovating quality hand-cut chops and steaks, hamburgers, turkey, veal and other meat products for the food service industry. We work only with trusted suppliers we have known for decades, as part of our quality assurance process.

We invite you to contact our sales team, to learn more about making Miami Beef® your partner in quality meat and nutritious, healthy meals for your customers.