Category: meat

Innovate New Flavors with 4 Steak Sauce Recipe Suggestions

Posted on January 21, 2019

Steak is one of the first sections on the menu that customers search for.  How big are your steaks? Size matters, as well as the quality and the side-dishes that come with protein rich entrees. And now more than ever (thanks to the Keto and Paleo diet trends), diners are looking for healthy and meatier menu options.

But how many ways can you prepare a steak? There are only so many standard seasonings that restaurants can use, that appeal to a broad range of customers.  How does your steak compare to that offered by other restaurants and food service competitors around you?

It may surprise you but adding a few savory house-made steak sauces to your menu, can really get diners excited and provide an upsell opportunity.  If the top two premium grilled steaks on your menu come with a legendary steak sauce that you have prepared from scratch, consider the opportunity to engage more diners with your profit-centered steak entrees!

If you haven’t created your own steak sauce, we’d like to share some of the experience we’ve gained through generations of family experience, as a wholesale meat provider for restaurants in American and internationally.   Nothing is better than a great steak; except one that comes with an unforgettable dipping sauce or drizzle.

We’re going to take you on a ‘tour of taste’ and suggestion some easy, but out of this world delicious steak sauces you may want to test on a seasonal menu for feedback from your customers.

On the Side or On the Plate?  How to Serve Your House Steak Sauce

One of the trends we’ve noticed, is that steakhouses are more prone to dispensing the gravy and steak sauce directly on top of the plate, rather than serving it a la cart, in a small condiment bowl on the side.  Which side of the fence do you sit on, when designing your quality steak dishes?  There are advantages to both methods.

First, placing the steak sauce directly on the plate adds that dramatic appeal, when the plate arrives at the table.  It is steaming hot on delivery, and the odor of the steak sauce or gravy can really add to the enjoyment of the guest.  But it can also rapidly cool and even congeal the sauce, making it unappetizing depending on the diner. And messy.

Our preference is to keep your hot steak sauce in a ceramic or metal condiment bowl. If two or more people are dining on steak, you may wish to upsize the bowl and provide a small ladle (again, it’s about social dining preferences).  People like food that they can share communally with their family or guest.  The other benefit of this method is that a ceramic condiment bowl will help retain the heat of the sauce and reduce clumping or the formulation of a ‘skin’ on top of the sauce, which can be unappetizing.  The separate condiment method also makes it easier to charge for extra sauce (if required) for the server.

1. Parmesan and Herb Cream Sauce

How often do you see a steakhouse offering a cream sauce, as a side condiment for a premium grilled steak?  It’s pretty rare, since most traditional sauces lean to white or dark gravy bases, or acidic balsamic or vinegarette with herb recipes.   But a cream sauce can really elevate a tender and delicious steak to unexpected flavors.

Check out this incredible steak sauce recipe on “Damn Delicious”.  The fresh garlic combines with notes of basil and oregano (we suggest using fresh herbs instead of dried).  Serve with sliced tender and marinated rib eye steak.

2. Chicago Style Steakhouse Sauce

One of the things that impressed us when we tried this recipe, was how economical and easy it was to prepare.  The ingredients are so basic, and include one cup of your favorite dark cola, but when combined we have to admit, it’s spectacular.   And two types of paprika? Get ready for some extra kick in this sauce, which is about a 6 out of 10 on the spicy scale.

The notes of brown sugar and caramel really bring it all together and add that slightly sticky consistency you want in a hot steak sauce.  This recipe also calls for ¼ cup of bourbon, which gives it that authentic Chicago Steakhouse flavor profile.

3. Japanese Yum Yum Sauce

Like the name implies, this sauce is terrific on any kind of beef, either as a marinade or prepared dipping sauce. If you have ever had really good and authentic Hibachi, it’s that salmon colored sauce you couldn’t get enough of.  It’s easy and economical to make for restaurants too, who want to put a playful international spin on a steak entrée.

Not only is Yum Yum sauce delicious on beef, but it is also incredible on fish such as seared salmon and shrimp.  Surf and turf? This side sauce is the perfect compliment.   Try this keto friendly recipe (your customers will love it) from the food bloggers at “Better Than Bread Keto”.

4. Five Ingredient Steak Sauce

This great recipe for a savory sauce was sourced from “Southern Kitchen” and you can definitely taste the Southern American influence.  It is so easy to prepare, you’ll be surprised at how much flavor it packs per tablespoon.   The simple ingredients are perfectly paired with beef, and reserve well as a condiment while refrigerated.

Our state-of-the-art facility near Miami Florida, is USDA inspected and features state of the art technology for precision portion control and food safety.  From raw product delivery to custom preparation of a variety of steaks, including American Style Kobe, legendary Wagyu beef to traditional cuts such as sirloin, we serve the food service industry with great flavors and wholesale value.

Contact our team at Miami Beef® for more information on our steaks, chops and other meat products including beef, chicken, pork and private label burgers.  Our reputation for quality is only surpassed by our commitment to service for our customers.  We help bring great to the plate, for the food service industry.

Should Grocery Stores Own Food Trucks Too? Why the Idea Makes Sense

Posted on December 2, 2018

What would your reaction be, if you pulled up to your regular grocery store and found a new branded food truck from the retailer, parked outside?  As food trucks are outpacing the growth and profit potential of other more traditional dining options, grocers should consider the opportunity of expanding their service (and revenues) by creating that experience for their customers.

How can grocers capitalize on the current food truck trend?  We’d like to share some inspiration and ideas for our retail partners and commercial customers.  A food truck is a magnet for customer traffic and can present a variety of new income opportunities for retail grocers.

Why Do Consumers Love Food Trucks?

Sometimes you just need a ‘quick eat’ without all the fuss and bypass the crowded restaurant and lineups to get a snack or small meal.  Consumers love food trucks because they are approachable, a la carte dining that is simplified and somewhat rustic.  Particularly if the truck offers a few café style tables or picnic benches to dine outdoors.

Consumers are also wary of fast-food that may be prepared too far in advance and compromises the freshness and enjoyment of the meal.  Food trucks typically prepare each order by hand for the customer, and there is a perception that the food is fresher than other fast-food restaurants, where some prepared foods sit (and dry) under heat lamps.

There is also an element of being ‘seen’ at a food truck, or the social element that entices customers.  It’s trending, and it is fun to be dining somewhere out of the normal locations.  Paying a higher price for food that is cooked fresh, and for the opportunity to dine al fresco in the middle (or at the end) of a business day, is pleasurable.

The Size of The Current Food Truck Industry

America is currently in love with the food truck culture, even though it has been around for decades, it is particularly trendy right now in both urban cities and suburban communities.  There are restaurants who have quickly branched out to create more brand/menu awareness and recruit new customers to their brick and mortar locations with one or more food trucks.

There are independent food truck owners, or sole proprietors who operate their own specialty food service, some of which have rapidly expanded into successful and highly profitable fleets.  Here are some recent statistics about the demand and sales potential of food trucks:

  • The food truck industry in 2018 surpassed $2 billion dollars in revenues across the United States. In the past three years alone, sales have grown 300%.
  • The growth of food trucks and their prevalence is outpacing many traditional commercial food service models, such as restaurants, which grew 4.3% in 2017 vs. food trucks that saw a 5.4% increase in sales and profitability.
  • 54% of food truck diners are aged 35 to 44 years, however Millennials are considered to be the ‘food truck generation’ as young urban professionals prefer getting outside on lunch breaks and trying new ethnic and fresh prepared food.

—Food truck Nation

It is plausible that we will all start to see grocery stores rapidly expand into this space as a lucrative revenue source, as well as a public marketing and promotional strategy.   But what advantages can that present to retail grocers?

Adding a Food Truck Outside the Grocery Store

How many times have you visited your local grocery store during summer months, to find them running a special charitable event, and grilling out front of the store?  Even if a customer doesn’t stop and partake of a cheap but delicious eat, they are still breathing in the kind of aromas that will make them think about grilling.  Or make them hungry enough to add a few extra items to the grocery cart and increase per cart sales value.

That is part of the psychology of grocery store marketing; people love food and some people simply love the whole experience of visiting their favorite grocer to plan new and delicious meals.  But are grocery stores doing enough in-store marketing of different brands, products and the culinary possibilities that customers can create?  Some do weekly, but others do not.

A food truck parked outside a grocery store, helps customers realize the potential and try new products.  It creates brand awareness.  It can also become a robust revenue source for the grocery store, as the food truck can be an expansion of the hot meal section and foods that are already being prepared inside.  For customers who are stopping in on their lunch break to pick up a few non-perishables, it’s also an opportunity to grab a hearty lunch before heading back to the office.

It is also an effective way to increase hot food sales revenues, by catering to customers who aren’t coming into the store to shop, but who still want to enjoy a bargain and a flavorful lunch menu.  Creating that relationship outside the store with the customer, increases the probability that they will choose your grocery store when it’s time to shop for their groceries too.

Taking Groceries Back to the Neighborhood

Thinking about ways to expand sales and the service you provide as a Grocer to your community?  While the assortment you provide in your store benefits people who can travel to your location, some independent grocers have tapped into a hidden market, which should be no surprise to anyone who has ordered groceries for delivery. They are using food and refrigerated trucks, to bring food to their customers.

Consider that for the aging population, or for individuals with special mobility needs, getting to a grocery store and the process of loading and unloading groceries from a vehicle (or UBER) can be difficult.  But what would happen if the essentials, including fresh produce, an assortment of meat and dry goods were available (at the same price) right off the back (or side) of a truck?

That is exactly what one entrepreneur has done in Miami.  Arturo Tamayo carries an assortment of the above, and some Latin favorites and other staples, and parks in suburban neighborhoods as well as commercial areas where he is authorized to sell from his grocery food truck.

Some of his biggest customers are seniors living in long-term care facilities, who can walk (or be assisted) outside to browse the fresh selection and pick up some of their favorite items.  This provides not only a food delivery service, but the experience of being able to personally shop for groceries, which is a luxury for individuals who can no longer travel independently.

Now imagine this model replicated for a larger grocery chain, with branded trucks? Most grocery stores are opting for call-ahead and pick-up, and could coordinate delivery of good purchased online, as well as offering specials that the consumer may choose to browse while accepting their order.  This would work particularly well with frozen convenience foods and meats, where the customer may choose to add to their order onsite, depending on the specials or discounts offered.

Discounting food close to expiration is a loss for grocery store chains. Instead of spoilage, offering this service and discounts on foods that need to be used within 1-3 days, would not only reduce loss, but it would improve service to customers looking for a bargain. There are so many possibilities for retail grocers to consider, and ways for them to participate in the current “food truck craze”, so think beyond the occasional grill-out at the front door, to something more meaningful to your customers and to your bottom line.

Consumers Are Shunning Carbohydrates and Changing the Grocery and Restaurant Industries

Posted on October 18, 2018

It is not the first time that low carbohydrate diets have become a trend in North America.   The low-carb lifestyle has always been there as an underlying solution to weight management, and for health conditions sensitive to high-carbohydrate diets.

Dieticians and nutritional researchers have done an important 180® turn in how they view meat as part of a healthy diet, which is why so many people are embracing animal proteins now, more than ever before.  In this article we’ll discuss some of the consumer trends that are radically changing the products and quantities that grocery stores offer, and the design of healthier protein focused menus to meet the growing demand for quality proteins.

Our Dietary Lifestyle and Habits Changed (And Created a New Problem)

One of the greatest health concerns for American’s is the growing number of individuals who are developing Type 2 Diabetes.   This chronic health condition is part genetic, but many researchers agree that it is a problem that has developed as a direct result of our changing lifestyle, and North American diet.

If you think about the family dynamic about fifty years ago, dining out was an uncommon occurrence.  Families cooked breakfast (and ate together), and that breakfast was typically protein based, with eggs and bacon, and some breakfast breads.  It was a balanced start to the day.

Lunches for children and working adults would be packed and balanced well (again with proteins and fruit), and dinner was a ritual of another homecooked and protein rich meal.   Snacking between meals wasn’t that common, because as you might have guessed, when you are hitting your daily proteins with breakfast, lunch and dinner, you feel satisfied.

Now think about how families operate on a daily basis today.  With two working parents, breakfasts are less likely to be cooked, and more likely to be an instant hot cereal, cold cereal, breakfast bars, breakfast breads like donuts or muffins, etc.  What is missing from that equation?  Unless the family is making a concerted effort to provide proteins at breakfast, the meal for children and adults can be as much as 80% or more refined sugars and carbohydrates.

And that leaves people feeling hungry.  So, snacks become necessary, and since the day is full of running to work, school, sporting events etc., convenience snacks are the go-to items we rely on.  Potato chips, crackers, confectionaries like chocolate bars, or power bars that are high in carbohydrates.  As a Nation, we also tend to lean heavily on sugar laden drinks for our “carbohydrate fix”, such as coffee and soda’s.

The family dinner can also be something of an ‘endangered’ tradition, and busy parents (and singles) are more likely to ‘grab something on the way home’ or order pizza, and other unhealthy fast food options that make midweek meals easier.   It saves us time, but at cost to our wallets and more importantly, to our health.

And that is exactly why in North America (and around the world) we are seeing an important shift back to cooking protein centered meals at home and choosing healthy fast-casual restaurants that offer rich protein entrees.

The Keto and Paleo Diet Shift

You cannot have a conversation about the shift in global diet preferences, without talking about the impact of the Paleo and Keto diets.   The number of social media groups and posts about the efficacy of an animal protein diet for weight loss and long-term healthy weight management is overwhelming proof that a carnivorous diet can help manage and reduce the risk of certain chronic diseases.

Many diabetics who follow a strategic protein and high-fiber diet see tangible results in their ability to manage blood glucose, when they shun carbohydrates (or limit them) on the Paleo and Keto diet models.   But they are not the only consumers who benefit from the high-protein shift; it is essential to consider proteins a healthy change to address what the World Health Organization refers to as a “global pandemic” of obesity, and the associated health risks.

One of the good things about both diets, is that they emphasize real food culture.  No processed foods.  No convenience foods laden with high levels of sodium, or artificial preservatives.   Eating clean has become a trend that is focused around choosing proteins first and reducing nutrition deficient carbohydrates for good health.

Are Animal Proteins Bad for Our Health?  Health Organizes Revise Their Findings

For decades Americans have heard cautionary warnings about the dangers of eating red meat.  Health agencies were quick to vilify natural foods with high-fat contents (like meat and cheese) as the culprit responsible for an increase in hypertension (high blood pressure), and cardiac issues such as heart attack and stroke.

The concept was simple; the more fat you eat, the more you are clogging the arteries that supply the heart and your circulatory system.  And that meant big health risks for people who consumed above what was defined as a ‘safe’ amount of meat every week.  And that number was miniscule, and to many people it didn’t make sense.  Afterall, our prehistoric ancestors were hunter gathers.  Weren’t we wired genetically, to consume meat proteins?

Fast forward another twenty years, and dieticians and researchers have discovered something important; eating a high fat diet is not harmful, as long as you are consuming proteins as part of a balanced diet with fruits and vegetables.

The most impactful study was released by McMaster University in Canada.  And while the low carb, high protein diet trend was already in full swing, this added fuel to the fire and confirmed what many people already knew; meat proteins were healthy for you.

The clinical study completed by researchers at McMaster University found that people who eat higher amounts of red meat and cheese, were more likely to live longer than individuals who reduced animal proteins and fats, favoring high-carbohydrate diets.

The optimal level of consumption according to their research, was three portions of dairy and 120 grams of unprocessed red meat per day.    That adds up to about one portion, that would fit in the palm of your hand, of red meat.

With a health endorsement of several recent dietary studies published in the last three years, consumer preference changed both at the grocery store, and in the types of menu options that they wanted to see at their favorite restaurants.   And we have not only seen the impact of that trend in the growing demand for quality beef, poultry, pork and turkey meat in the United States, but to other markets where consumer and industry demand is growing rapidly.

Restaurants Shifting to a Pro-Meat Business Model

The restaurant industry has a challenging task ahead, to try to incorporate more meat into the menu that fits within these new and revised dietary guidelines.  Balancing delicious menu items with portion control and profitability has meant that many fast-casual and full-service restaurants are radically changing their menus to retain customers.

One successful method for restaurants to adjust to this new trend, is to evaluate the appetizer menu, which is the easiest place to introduce new protein centric items and test the consumer response.

Here are some delicious appetizer ideas:

Adjusting the entrée menu to provide healthy meat proteins can be as simple as adding a few new grades of beef (including top of the line premium American Style Kobe and Wagyu) in the steak selection.  Miami Beef® supplies ground beef to help restaurants create exceptional gourmet scratch burgers, with grass fed and organic varieties.

Creating More Selection in the Fresh and Frozen Meat Section

Grocery stores are also learning to pivot to this new increased demand for animal proteins, such as beef, pork and poultry.  But one of the highest growth areas for grocery stores is the sale of private label meat selections (such as frozen steaks or hamburgers) that are branded under the name of the grocery chain.

Grocery store buyers should consider a variety of different options, from fresh meat at all grade levels (economy to premium) and the convenience of frozen meats.  From the consumer perspective, cooking can still be a challenge, and many prefer to purchase frozen meats with an extended shelf life.  The week can get busy, and that simple step of purchasing frozen meats makes meal planning more effective for families.

Did you know that Miami Beef® provides a team of inside sales professionals to support the food service and grocery industry?  We have many high-quality meat products and services to help you make the right decisions about adding more protein to your retail or restaurant business.

Contact us today for more information.

 

 

 

Display Strategies for Organic, Grass-Fed or Cage Free Fresh Meats

Posted on October 9, 2018

There is much more psychology going on behind the scenes of every grocery store layout and product display strategies than consumers may ever realize.  For grocers, it comes down to every square inch of commercial space that is utilized to engage, inform and entice consumers to add new and favorite grass-fed or organic products to their grocery cart.

How can independent or chain grocers effectively market new brands of grass-fed or organic beef and other meat products, to meet the demand of consumers who are focused on reducing toxins (such as antibiotics and hormones) in their meat?   If you want your customers to make an informed choice, here are some strategies that can help you market premium meat products to the consumers who are looking for them every day in your store.

Create a Specialty Section

Never mix organic or grass-fed fresh meat products with economy cuts or brands that are not premium quality.  This is more a marketing and brand perception issue, than one of practicality where space is limited in the meat section.  A choice to not differentiate your organic, grass-fed or premium brands of meat can impact sales.

We know that the methods used for organic and grass-fed beef production are more expensive, time consuming and in some cases, offer less profit to the producer.  However, the result is a premium grade of meat that by far surpasses the nutritional value than other mass-produced meats.  And those extra steps and costs result in a higher price for true grass-fed and organic meat.

The higher priced premium meats are not for every shopper who visits your grocery store.  However, the ones that are looking to upgrade and scrutinize the meat they purchase, are making a deliberate choice to do so (at an additional expense).  This means treating the products a little bit different than you would other economical or discounted varieties.

The consumer expects this distinction, and it is part of the buying process for consumers, particularly if they are following a regimented diet such as Paleo or Keto.  They want to feel and know that they are buying something that is a step above other products.  So, make room to create that specialty section to showcase your premium quality meats.

Color Matters for Visual Appeal and POP Advertising

When you think of organic meat, or grass-fed beef what color comes to mind? Green is a resonate branding color that helps remind consumers that they are purchasing a better than standard quality of meat.  And your fresh meat display should follow that color scheme for best sales results.

Hues of light green remind us of grassy fields, being outside, and at the product level of marketing it makes us feel that we are making a much healthier choice.  Take a look at other products marketed that are organic or grass-fed and you will see this same color and branding convention.   By differentiating the color scheme in the fresh meat section, you can help direct consumers looking for premium meats, and help them find the healthier products they are looking for.

Provide Brochures and Additional Meat Product Information

Consumers are wary about false advertising, and they should be.  The laws regarding the labeling of food products are not as stringent as they could be, and they can mislead consumers into believing that a meat product is organic, if it is labeled ‘Natural’.  To make it more difficult for consumers, some meat products are labeled ‘Pasture Raised’ which isn’t the same as grass-fed meat.

For example, a meat processor or consumer direct producer can use the term “Pasture Raised” if the agricultural method allows for calves (in the example of beef) to remain for a brief period with the herd, before being transported to a feed lot.  Essentially, the calve has had access to natural pastures, but that does not mean that the meat is true grass-fed.

And then there are cases where a meat product is labeled as ‘Grass Finished’.  Again, the assumption is that the animal was free-roaming and given access to natural grazing, however it is also an industry tactic to allow feedlot raised cattle to graze for a period of six months to one year before maturing.  That is not the implied meaning or true industry intention of ‘Grass Finished’, but it happens every day.

Consumers today are more informed than ever before, about those kinds of tactics and pricing strategies.  They are willing to pay a little more for verified grass-fed beef, which means ranched beef the traditional way.  But these informed consumers also reasonably expect some proof, regarding the method and agricultural processes used.

Don’t forget to include some of the most important benefits of purchase organic or grass-fed beef products, including higher conjugated linolenic acid (CLA) which some clinical studies have shown to have an anti-carcinogenic effect that also helps promote the metabolism of healthy fats.

Grass-fed beef also has 2-4 times more essential Omega-3 fatty acids than standard grain-fed varieties, and that matters because dietary sources of Omega fats are sometimes difficult to acquire.  It is also higher than standard grain-fed beef in the following vitamins and minerals:

  • Beta carotene (precursor to vitamin A)
  • B vitamins
  • Magnesium
  • Potassium

It benefits the consumer and increases the authenticity, value perception and price tolerance for true grass-fed beef, if the grocer provides additional information in terms of a peel-off pamphlet, card or brochure at the point of sale.  Help them understand and feel better about the healthier choice they are making, by supporting traditional and environmentally sustainable agricultural practices.  And flavorful, nutritionally fortified meats.

 

Miami Beef® has been innovating quality meats for grocery stores, and private label burger brands for almost 90 years.  Our USDA Regulated Headquarter Plan features state-of-the-art processing, adhering to strict HACCP guidelines.   Contact us to learn more about our quality meats, and services available to help you create your own private label brand for quality organic or grass-fed meat products, including beef, cage-free turkey and more.

Budget Stretching Strategies for Education Food Service Providers

Posted on September 26, 2018

At Miami Beef® we have been a proud resource and wholesale provider of quality meat for education districts across the country.  From elementary schools to college and university food service programs, we have an important role in providing healthy meals that feed the next generation of Americans.

In this article, we’re going to share some facts about school food budgets, and how administrators can strategically plan economical meals without compromising on flavor or nutritional value for students.

The Financial Expectation of In-School Food Service Programs

While State and regional funding is provided for education, that funding does not usually extend significantly to provide nutritional meals for students.  From teacher salaries to administration costs, facility management and recreational equipment, government funding allocated from tax payer contributions fund elementary, middle-school and high-school education for our children.

Many people are surprised to learn that the food service program is rarely funded in the same manner.  In fact, food service for business is a unique department that has obligations to provide nutritious meals at a break-even rate, or in some cases, for profit to generate additional resources for the school.

It is important to think of in-school food services as a business model, because it is evaluated annually as such, and that means a great deal of pressure for administrators to make strategic choices about the menu and cost per meal equation.

Quick Facts About Student Lunch Programs in the United States

The National School Lunch Program (NSLP) is an important tool to assist with population health.  In the most recent USDA report (2017) participation in school lunch programs are growing annually. According to 2017 data:

  • Over 100,000 schools and educational institutions now provide a school lunch program.
  • Approximately 20 million free lunches are served daily.
  • Approximately 2 million children are provided reduced price lunches (student pays $.40 per day).
  • 8 million American children are provided lunches at full price.
  • 9 billion lunches are served across the country annually.

Subsidized lunches can be limited to schools that have a sufficiently large student population, where economies of scale allow for a reduced cost per meal, that is passed on to families.  However, in many rural locations where schools may have fewer students, or where fundraising is not engaged to subsidize meals, students and their families are required to pay full cost.

Cost Saving Strategies for School Meal Programs

There are many effective ways that school boards and food service programs can control costs, without compromising on the nutritional quality provided for students.  Maintaining accurate daily food expenditure data and meal planning is essential, to understand the per-student cost of service, while evaluating opportunities to reduce waste.

  1. One Mess Many Meals Methodology

Cooking for the next day is one strategy that many school meal providers embrace for freshness, but there are a variety of methods that can reduce preparation time and costs.

For example, the beef water slices prepared for a hot sandwich can become a healthy rice bowl with rich beef topping later in the same week.  It sounds like basic meal planning but planning your purchasing around 1-2 repurposed same-ingredient meals is a time and cost saving strategy.

  1. Source Produce from Local Suppliers

We all know that sourcing food locally provides additional nutritional benefit.  The less time fresh vegetables and fruits spend being trucked across the country (or imported) the more nutritional value the produce retains.  Additionally, local produce has a longer ‘shelf life’, which can help reduce spoilage and waste.

  1. Learn More About Specific Cuts of Meat and Preparation Methods

There are many cuts of beef that are economical for high volume food service.  The caveat is that some cuts of beef may require additional simmering time and advanced preparation, such as marinating.  While many school cafeterias seek quick-preparation food sources, those convenience foods are also at a premium price.

With some basic training, volume portions of meat can provide more value at a lower cost, if the food service team is willing to do some of the extra work to trim and prepare the portions.  Ask our team at Miami Beef® for expert advice on economy cuts and preparation.

Here are two other useful resources to consider, when evaluating your food preparation budget and expenditures.

  1. Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool

This is an interactive online “Food Buying Guide” that provides instruction on creating a favorite foods list, yield information and Recipe Analysis Workbook (RAW) to assist food service providers on cost-saving nutritional choices for student menus.  Provided by the USDA (United States Department of Agriculture).

 

  1. Nutrition Standards in the National School Lunch and School Breakfast Programs; Final Rule

Established in 2012, this final legal rule updated the nutritional standards for the National School Lunch and School Breakfast Programs to create compliance wit the Dietary Guidelines for Americans.  The ruling required schools to increase the protein, fruit, vegetable and whole grain content of meal plans for students.

 

Balancing the Assortment of Prime and Economical Meat Selections

Posted on August 19, 2018

In January of 2018, Fortune magazine published an article title “Beef Will Always Be King: Americans Are Set to Eat More Meat in 2018 Than Ever Before”.  For the meat industry, the news couldn’t be better, and it was consistent with our findings over the past decade; meat consumption levels are going up, as consumers recognize the value and importance of a high-protein diet.

In fact, the U.S. Department of Agriculture reported that the average consumer ate 222.2 pounds of red meat and poultry in 2017 alone, which surpassed a previously set record in 2004.  Other high-protein foods including dairy (cheese and milk) and eggs are also increasing in demand steadily.

How does this information and trend impact grocery store purchase strategies for 2018 and 2019? It is time to take a look at the pricing and cost of your beef, chicken, pork and turkey products, but also at the product assortment that you are currently offering your shoppers.

At Miami Beef® we have been a trusted wholesale provider of quality meats for over 100 years.  Serving the restaurant, institutional and grocery retail sectors, we have some valuable insights to share about evaluating the breadth of fresh and frozen meat products you provide your customers.  Stay competitive, by having the best assortment of meat for your shoppers.

Avoid Budget Exclusion in the Meat Section: Developing a Competitive Pricing Strategy

For a grocery store to be successful, they must cater to all consumers regardless of their budget.  One of the biggest oversights (even by large and successful grocery chains) is price exclusion.  And in most cases, it starts where some of the highest priced food products reside; in the fresh meat section.

It is easy to define your fresh meat pricing strategy based on national averages.  For instance, the average American household with two full-time incomes, earns approximately $56,516 per year according to 2015 data from the last U.S. Census.  However, household income changes depending on the age of the individuals and varies greatly from the average rate.

For example, in recent data from the Bureau of Labor statistics in 2017, the actual earning averages are significantly lower.

  • Aged 16-19 years: $422 weekly and $21,944 annually
  • Aged 20-24 years: $525 weekly and $27,300 annually
  • Aged 25-34 years: $776 weekly and $40,352 annually
  • Aged 35-44 years: $976 weekly and $50,752 annually
  • Aged 45-54 years: $975 weekly and $50,700 annually
  • Aged 55-64 years: $966 weekly and $50,232 annually
  • Aged 65 years and up: $904 weekly and $47,008 annually

The U.S. Department of Agriculture reported that American spend an average of 6% of their total net income budget on food, and an additional 5% of their budget on dining out.  That means 11% of total net income is required for food and beverage needs.

Taking a mean age of 35-44 years and the average monthly income of approximately $3000, the reality of the cost of groceries and budgeting for family needs becomes much clearer. It works out to be $180.00 per month on groceries, or just under $400 per month for a two-income family with an average of four individuals (two children) within the household.

Many retail grocery stores prefer to select only premium cuts of beef (for example) in their fresh or frozen meat sections.  However, while having premium cuts is essential for a small niche of affluent consumers, this strategy excludes medium to lower income families, who are looking for more economical options.

Some food for thought, when considering the product assortment of beef, pork, chicken and turkey you purchase for your retail grocery store.  Yes, there is a quality difference between premium cuts and more economical alternatives, but consumers depend on that cost variety to help make ends meet.  Starting in the meat section.

How to Find Good Quality Economical Meats for Your Grocery Store

Just as consumers have to source many options to stretch their budget, so too should grocery chains evaluate numerous suppliers on competitive pricing.  This should be done on a biannual basis, to survey and modify your pricing strategy, and evaluate new wholesale processors that can help you meet the demand for quality and value.

Ground Beef

As a base for everything from savory chilli to hearty sauces, ground beef is the mainstay of many great home cooked meals.  The fat content naturally determines price point, but make sure to offer a variety of blends from premium extra-lean to standard and economical higher fat and lower priced options.

Steak

Everyone wants to enjoy the savory flavors of grilled steak, and some consumers are definitely eager to pay extra for premium cuts.  Profitability margins on the premium cuts are highest for grocery stores and they are a prestige item.  However, they are also significantly out of the reasonable price range for most large families.

The difference between premium beef steaks and economical varieties, has to do with the age of the beef, the fat marbling and tenderness of the meat product.  Market the medium to lower grade beef steaks with education and product placement, to help educate consumers about appropriate cooking times, marinades and methods to achieve tender and delicious results, with more economical cuts of beef that are budget friendly including:

  • Chuck Eye (fifth rib next to the rib eye cut)
  • Flat iron steak
  • Tip sirloin
  • Chuck arm steak (braising only)

Grocery stores and product position marinades and signage at the point of purchase, to help consumers get great results, with economy grade beef steaks.  Installation of a scan and go app in the meat section, can also provide recipe suggestions while enrolling your customer for email communications and future grilling tips.   Help them create great culinary results on a budget.

Chicken

Chicken breasts, boneless chicken patties and wings are three of the mostly highly priced varieties of packaged fresh poultry for consumers.  But did you know that bone-in chicken thighs (skin on) are some of the most delicious and tender chicken types for backyard grilling?  Market the economical cuts of chicken with meal suggestions, recipe booklets and other resources for consumers.

Turkey

Frozen turkey burgers are the next ‘big thing’ for meat eaters who want a little change and alternative to all-beef patties.  Ground turkey meat is also popular for soups and homemade meatballs.  Think beyond the coveted (and expensive) turkey breast for economical cuts that are in demand.

 

If you are looking for expert advice regarding new and economical meat products to augment your fresh or frozen food section, contact us today.  Miami Beef® has the processing experience and capacity to serve national and international wholesale customers.

Portion Control and Food Service Profitability with Miami Beef®

Posted on May 25, 2018

In the restaurant industry, there are many factors that contribute to the success of a business.  From location to the dining environment and ambiance provided to patrons, to menu variety and of course, delicious and innovative meal options.   But one of the most important factors that influence profitability and success, regards a balance of portion sizes to optimize preparation time, while satisfying the needs and expectations of customers.

At Miami Beef®, we specialize in providing quality meat that is strictly portion controlled to our customers specifications.  We know how important it is for restaurants to balance cooking time and preparation with a satisfying portion for their customers.  Learn why portion control is an essential element of profitability, and how choosing Miami Beef® as a food service supplier can help.

Preparation Time and Consistency

Restaurants enjoy repeat customers, when they have an exciting and fulfilling menu to offer.  But customers also expect consistency in their favorite menu options.  Imagine their reaction if the steak they ordered last week, arrives to their table cooked in a different flavor profile, or smaller than what they are accustomed to?  Customers may complain, but some make a quiet decision to eat elsewhere; and that is bad for your business.

As a wholesale customer of Miami Beef, your business can optimize both aspects of profitability with regards to portion control.

  • Customize hand-cut chops and steaks to your specification and provide them in vacuum sealed individual packages that lock-in freshness.
  • Provide low-sodium and lower fat custom cuts for health focused menus.
  • We use state-of-the-art processing technology to ensure that every portion is to specifications outlined by our customers.

The key element in successful restaurant and dining businesses, is to provide the same outstanding flavor and portion size, every time.  Fast food chains have mastered this approach, and gain the profitability benefits that come with scientifically, precision-controlled flavoring and portion sizes.  When operating a scratch kitchen however, it can be a little more challenging, which is why using a wholesale supplier that can insure portion control is an important competitive advantage.

Food for Thought: Consumer Preferences Are Changing

One of the most important shifts that restaurants have witnessed in the last ten years, has been a change in portion expectations from customers.  It wasn’t long ago, that ‘bigger’ meant ‘better’ and while this still works in some niche food service sectors, overall, Americans are more aware of the appropriate meal size and calorie content, for good health.

This presents a bilateral opportunity for the food service sector.  First, portion sizes that are reduced but focused on higher quality ingredients and options, are increasingly more popular for consumers who want to eat healthier.  The second advantage regards economy of scale and food preparation time; not only can you reduce portion sizes, but with less time from kitchen to plate, which makes food service more efficient.

Remember, the faster you can prepare quality appetizers and entrees, the more customer turnover you can achieve in your restaurant.

Some restaurants are innovating a balanced new menu, that offers both larger portion sizes and reduced options. When portion sizes are too large, restaurants may find that customers are splitting their plate, which reduces profitability. Consider offering a lite menu alternative with smaller portions, to appeal to consumers who may be following a calorie restricted diet.

Learn more about our safety protocols, traceability and methods of ensuring premium quality meats for the food service industry.   We invite you to contact our sales team, to talk about your needs and how Miami Beef can be a valued partner in food service profitability for your business.

Florida, the 7th Largest Cattle State

Posted on July 31, 2017

While tourists come for Walt Disney World and the beaches, Florida is also known as the home to some of the largest ranches in the United States. There are more than 15,000 ranches in Florida alone, making our state one of America’s major players in both the beef and dairy industries. Florida has used both its’ year-round access to grass and practically non-existent winters as a significant advantage in the cattle production industry.

Without beef production in Florida, meat prices could considerably rise due to weather impasses and supply shortages. Many calves are raised on open farms in Florida until they are about 8-months old and then sent towards the Midwest. Three of the nation’s biggest cow ranches operate within Florida, not that far from attractions like Universal Studios and Disney. So next time you take the kids to hit Space Mountain or Rockin’ Rollercoaster… maybe hop on over to a local ranch and check out Florida’s cattle!

A Florida meat supplier (or “cattleman”) is an important member of Florida’s society. They manage water resources within the ranch’s grasslands and observe wildlife. Cattle farmers are devoted to preserving both the green ranches and its surrounding ecosystem. These farmers take on a significant role in the Floridian community as they direct and control exotic plants or animals that threaten endangered species within our sunshine state.

Basically, Floridian cattle ranching is a huge American industry. It provides jobs as well as helps the local economy grow by giving business opportunities to the community. Aside from raising cattle, this commerce also helps to support a variety of other business networks: from fertilizer manufacturing to heavy machinery corporations and animal feed companies.

If you own a restaurant in the state, run a Florida based grocery chain, or are a distributor looking to stock local product… check us out. Miami Beef offers a wide variety of Local Florida meat options that can fit your budget. Get in touch with us to learn more: www.miamibeef.com.

 

 

5 Burger Grilling Tips From The Pros

Posted on June 5, 2017

There’s no better time for a hot and juicy burger than a sweltering summer’s day. But if you find yourself hosting the holiday BBQ this year, you’ll need to know how to cook your burgers right. Want to impress your friends and neighbors will dem grill skills? Just follow these 5 pro tips and you’ll be on your way to making perfect burgs in no time.

1. Use High Quality Meat

No matter how you prepare it, the wrong ground beef can make or break your burger.The tastiest, juiciest burgers are the ones with a good lean to fat ratio. Ground beef that’s too lean will be tough and dry, so you’ll want to look for meat with a fat content of at 20-30%. Even if you’re trying to watch your weight, a little fat in your burger is only a good thing! If you’re cooking for a large group or you’re adding hamburgers to your restaurant’s menu, stock up on high-quality wholesale ground beef.

2. Keep It Simple

When it comes to the perfect burger, less is more. You don’t need to pack your patties with onion, garlic, and every seasoning under the sun – at that point, you’re not making burgers, you’re making meatloaf! The classic flavor you want is in the fat, but do add a generous amount of salt and pepper.

3. Timing Is Everything

What difference does it make if you season your beef a minute or an hour before you put it on the grill? A huge difference, actually – as soon as you shake out the salt, the proteins in the meat begin to break down. While it doesn’t have a huge impact on flavor, it affects the texture of the meat, making it tougher. For the best burger, wait until the moment just before they’re placed on the grill to add salt.

4. Make a Small Indentation In Each Patty

Before you put them on the grill, use your finger to make a small indentation in each raw patty, like you’re making thumbprint cookies. As your burgers cook, this will help the juices pool towards the center rather than slipping and dripping off the edges.

5. Only Flip Once

It can be tempting to flip your burgers over and over again and squash them down with the spatula to hear them sizzle, but both of these are huge do-nots in the world of grilling.

Patience and self-control are the most important qualities in a grilling master. Pressing down on your burgers will squeeze out the juices and leave you with dry, tasteless patties. Flipping a patty too soon interrupts the searing process. Just like how a pancake flipped too soon can’t become the golden flapjack of your dreams, a burger flipped before it’s time won’t be able to cook properly. An early flip can also cause your meat to fall apart, so play it safe and limit yourself to one flip per burger (two at most).

Today’s Hottest Protein Trends Offer Big Flavor and Value

Posted on May 22, 2017

With exercising gaining more and more popularity, the need for protein to help create lean muscle has gained favor in the past few years. While the total amount of protein consumed has been a central part of many people’s diets, the types of protein consumed has come into the spotlight. The most popular protein to be incorporated into people’s nutritional plan is chicken. Red meats such as beef and pork are also gaining more and more interest. Red meat is one of the most nutrient-rich foods. If you’re seeking high amounts of protein and iron, then red meat is definitely an option to look into. Always choose lean beef when going with red meat as it will give you the needed post workout protein with less high calorie fats. You can keep to a diet with a lot of protein while still eating juicy and flavorful meals.

The Benefits of a High-Protein Diet

Protein is the building block for many processes in your body, from the growth of nails and hair to the building block of bones to the creation of enzymes. A high-protein diet is beneficial but you must keep in mind that it has to be combined with a balanced carb and fat diet if your ultimate goal is to burn fat and gain muscle. The benefits you’ll get from choosing a high-protein diet includes a boost in your metabolism, an increase in energy level, better concentration and control over mood swings, and help with relief on joint and muscle pain. While you will eat plenty of protein on this type of diet, you’ll want to eat a variety of different proteins so you’re ingesting different types of amino acids, leading to diverse health benefits.

 

The Cost of Protein

It may seem like a high-protein diet is costly, but it can be more affordable than you think! There are proteins that are generally low in cost no matter what the type or brand. Rice, nuts, and potatoes can easily be found at the supermarket for low prices, while veggies and soy products are priced more expensively. Meat needs to be more carefully picked because the price ranges depending on the quality and amount of meat you buy. Salmon is a popular fish eaten for it’s high protein content, but as many know it’s expensive. Canned tuna is a great alternative, as it is high in protein, lean, and low in price. Another low cost fish alternative is frozen tilapia.

Local Wholesale Meat Suppliers

You can easily incorporate more protein into your diet and into the diet of others, if you have the right wholesale meat supplier.

At Miami Beef you can find grass fed, organic sources of protein for all of your needs, if you’re interested, contact us today for pricing and more information.