Tag: Florida

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.

Creative Marketing to Stimulate Curbside Pick-Up

Posted on March 11, 2020

Restaurants and foodservice establishments that want to increase their takeout or curbside pick up revenue have to research new strategies to stimulate non-dining room orders. Did you know that your profitability per order increases when it is takeout, delivery, or curbside pick-up? That is part of the reason why the foodservice sector has seen so many successful ghost kitchens emerge in urban areas. No dining room means lower manpower and overall operational costs and a higher profit margin.

Create a Dedicated Take Out Area to Expedite In-Out Customer Traffic

Intelligent foot traffic design should be your top priority. Put yourself in the shoes of your takeout customer. They have called ahead and placed their order, and they have found a parking spot convenient enough to run into your establishment, process payment (if they haven’t done so already) and then leave with their food.

Now imagine that the dining room seating line or reception area is crowded with people waiting for a table. And that crowd just happens to be standing in the exact same area as pick up orders are processed (at the cash register/reception desk). So now, your takeout order isn’t so convenient, and it involves a waiting time that is comparable to the time they would have spent being seated to dine inside the restaurant. That doesn’t work for customers in a rush.

Many restaurants have chosen to reconfigure their layout to provide an express pick up window or line for their takeout customers. Not only is this express line fast, but you want to make sure you have experienced staff serving customers there, to double-check orders, deal with missing items or any other service issues promptly (without holding up the takeout processing time).

For restaurants that are smaller in terms of square footage and floor space, having a portable heated food warmer and storage cart is valuable. If orders are clearly marked, the cart with prepared takeout meals can be situated near the front door, where your staff can quickly retrieve and then process the orders for your customers.

Provide Alternative Payment Options

Customers that want to call ahead for a takeout order want prompt and easy service. If they wanted to spend a great deal of time in the restaurant, they would opt to eat in the dining room instead. It is important to offer the kind of expedited alternative payment options that your customers want.

Some customers prefer PayPal because they don’t use a traditional bank and can make a digital transaction easily from their smartphone. Some may use other popular mobile payment methods like Apple Pay, Google Pay, and Samsung Pay (which are becoming increasingly more popular due to low transaction fees compared to traditional debit cards).

Many consumers are becoming increasingly sensitive to the cost of digital monetary transactions. A dollar or two every time they use their debit card definitely starts to add up on a monthly basis, if they prefer to use a card versus cash. Give them another affordable and fast processing alternative to pay for their order conveniently, and you’ll find those takeout or curbside pick-up customers returning more often.

Time Your Orders Perfectly to Keep Food Fresh and Hot

All it takes is one bad experience with takeout to ensure that the customer will never order curbside pick up or takeout from your establishment again. The top complaint from consumers about takeout is the temperature of the food. When the customer picks up the order, it should be as fresh as it would be if it was served tableside to the diner.

While meats and vegetables tend to retain heat well, other types of food such as bread and salads can suffer some integrity loss, if they are prepared too quickly or queued in heated storage. A warm salad is probably not the side dish that most customers would like with their meal, nor do they want soggy appetizers or entrees.

There are a variety of food scheduling tools, computer displays, and applications that can help prep teams ensure that they are timing the production of orders correctly to optimize quality and customer satisfaction at the time of pick up. No one wins if a customer cancels an order.

Dedicate Two Parking Spaces for Curbside Pick-Up Convenience

If you have a dining room and parking lot, it may be time to designate a couple spots by the front door to facilitate quick curbside pick-up for your customers. How much of a difference can these designated spots make for a restaurant?

Consider your customer experience if they have to drive around for several minutes before they can find a parking spot, allowing them to run in and pick up their food order. Not particularly convenient right? And if they are in a rush, the whole benefit of calling ahead to promptly pick up food and head home may be lost.

While legal requirements for designated spots for special needs customers near the building must be accommodated, sometimes finding 1-2 extra parking spaces for food pick up orders can be a challenge. But protecting that valuable space for pick up orders can be one of the best investments you make to bolster your restaurant takeout revenue.

Other successful marketing tactics target increased takeout or curbside food pick up orders on non-peak times and days of the week. For example, if your restaurant has slower than normal traffic on Monday and Tuesday evenings, that is the perfect time to add a loyalty incentive for your customers. Something like a free appetizer with every order over a specified dollar value, which is valid for takeout orders only. Some restaurants have even developed their own loyalty app, that tracks the number of takeout orders the customer receives, and then rewards them with a discount, or a coupon for a free beverage or dessert.

Restaurant owners that consider their takeout or curbside pick up to be a unique and almost separate revenue source, are able to optimize that workflow that is required to have a successful order, production, and pick up methodology. It’s a science; but if you are able to figure it out and master it, the result is increased profitability and sales for your restaurant. And positive word of mouth (WOM) advertising from happy takeout customers.

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:

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.

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.

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.

8 Secrets Behind the Most Successful Food Truck Businesses

Posted on September 15, 2018

Have you ever watched The Great Food Truck Race? It’s hosted by Tyler Florence on The Food Network, and pits four culinary teams in a competition to see who can budget, cook and promote their fare to customers across the country, to win a $50,000 prize. Food trucks are trending!

One of the first things you notice on the show, is how eager consumers are to line up for food truck fare. While mobile food service is nothing new, food trucks have established a unique and trendy cultural identity in the United States. Not only are they fast and convenient, but they provide an opportunity to try scratch kitchen quality entrees that are unique; often sampling from fusion to rich international flavors.

The food truck business has become so lucrative and popular, that many cities are rushing to adapt new mobile kitchen legislation to make operating a food truck within cities more feasible. Other communities have created designated food truck parks, where licensed vendors can set up to provide unique food service opportunities that tourists (and locals) love.

Established restaurants are also getting on board with their own satellite located food trucks, which help to expand the revenue for the restaurant, while ingratiating new customers to the rich local menu that they are providing. By having one or more food trucks, many restaurants have rapidly grown their customer base, brand recognition and foot traffic to the principal location.

What kind of operational and promotional strategy does it take to start a successful food truck operation? How can aspiring entrepreneurs expand with a fleet of food trucks, and establish a successful brand and restaurant through mobile food service? In this article, we’ll talk a little about the culture of food trucks, successful menu design and trending foods that are leading the way to higher profit margins for food service business owners.

Statistics About the Food Truck Industry in America

Are food trucks a passing trend, or a rapidly growing business opportunity that has staying power? According to recent food industry reports and studies, dining al fresco, the food truck presents a unique opportunity to try fare that differs from fast-food establishments, and consumers love the convenience of being able to walk up to order something tasty and unique.

A recent survey published by the National Restaurant Association (NRA) revealed some interesting data. Did you know that individuals aged 18 to 34 years represented the highest volume sales, preferring to purchase a meal from a food truck, rather than visit a fast-casual or fast-food restaurant? Only 30% of respondents over the age of 65 had eaten at a food truck, or visited one, as they demonstrated a preference for sit-down service.

One of the most interesting discussions in the NRA food truck survey, was that consumers wanted to see food trucks owned and operated by their favorite local restaurants. A recognized brand and the convenience of accessing quality meals (without having to wait for table service or availability) was a preference for more than 50% of survey respondents.

In 2015, the value of food truck sales exceeded $856 million dollars. This figure includes both dry snack and beverage providers, and full-service mobile kitchens, and industry forecasts predict that food truck revenues nationally will approach $1 billion dollars annually by the year 2020.

In a recent survey of over 300 food truck owner-operators in Texas, California, Oregon, New York and Florida, the vendors reported average income data from single food truck operations (including food trailers). Owners in the survey from Food Truck Empire were successfully operating their food truck for more than two years.

Annual income averages were reported and reflect the revenue potential of a single food truck/trailer operation, owned by a sole proprietor.

08% reported earnings of $100,00 to $149,000 per year.
4% of food truck owners surveyed, earned $150,000 to $199,999 per year.
52% earned over $200,000 per year.
76% reported average earnings of $50,000 to $99,999 annually.
Only 3.59% reported annual incomes of less than $50,000.

National revenue averages for professional food truck vendors vary from $5,000 per month to over $20,000 in monthly sales. And when you consider the lower overhead costs of owning and operating a food truck versus a brick and mortar dine in or take out restaurant, the profit margins alone are part of the steady growth of food trucks within the U.S. food service industry.

Start Up Costs and Purchasing a Food Truck

When you compare the costs of getting into a leased commercial space for a restaurant, a food truck requires less investment and operating costs in general, making the business opportunity highly attractive for start up entrepreneurs. Remember, you are not just running a food truck, but you are creating an independent brand identity and processes to run a successful small business.

Some business owners prefer to purchase a new food truck with all equipment installed, while others shop for reasonably priced and gently used food trucks. For reliability of the vehicle and less downtime, more food truck owners start by investing in a new vehicle with a warrantee to optimize operational time and profitability, so we’ve based our start-up pricing on a new business equipment acquisition model.

Start-Up Costs:

Food truck with appliances, propane and electric hook up $30,000 and up).
Branded truck wrap (advertising and theme to exterior of truck ($2,000 to $5,000).
Permits and licenses ($1,000).
Cash register ($1,000).
Initial food supply and beverage stock including condiments and seasonings ($2000).
Uniforms or branded t-shirts ($500).
Signage for menu and standing chalkboards ($500).
Cooking utensils, frying and bakeware ($1,000).
Disposable flatware, paper plates and beverage cups ($500).
Fire Extinguisher ($300).
First Aid Kit ($150).
Vehicle insurance *average ($150 per month).
Telephone and hotspot internet access ($150 per month).

Marketing Your Food Truck to Customers

Leveraging internet advertising is an important element that drives crowds of customers to your food truck, no matter where your location is. In fact, popular food trucks develop a fan following if they have a website and blog. You can hire someone to build the website, or do it yourself using platforms like WIX or Squarespace, which provide user-friendly tools for beginners. Small monthly charges apply.

Social media plays another important part by crowd sourcing customers to visit your location. Many food trucks prefer to move from one location to another, participating in local festivals and events. Remember to contact local cities and towns beforehand, to learn more about any restrictions or ordinances that you will have to comply with, before parking your food truck to serve customers.

Food trucks typically manage their social media accounts on Facebook, and Instagram. Some choose to be active on other social networks including Twitter, and LinkedIn. The content or posts that food trucks share revolve (of course) around the delicious entrees, snacks and menu items, and about the community they are visiting and any special event in that area. Leverage hashtags to for the city or town, or the community event to help drive customers to your food truck.

For more marketing and promotional ideas, check out some of the tips provided in this article by Entrepreneur magazine.

Creating an Uncommon Menu

Selling pizza slices in a community where there are 5 or more established pizza establishments? The key to attracting customers to your food truck has a lot to do with the type of menu you create. You want to offer high quality foods (because food truck pricing is at a premium) and value for your customers, but to entice consumers you’ll need to offer food that they can’t get locally.

If you are thinking that hamburgers are a ‘tough sell’ on a food truck, consider that some of the most successful food trucks are your basic hamburger and French fry menu. But savvy entrepreneurs know that they can offer an exceptional and uncommon menu item, like an American Style Kobe beef burger, or Japanese Wagyu, topped with freshly grilled peppers, onions and quality cheddar. Something that tastes miles above the standard fast-food burger.

Korean BBQ is another popular and trending menu, that is easy to prepare with quality beef and seasonings. Street tacos are a perennial favorite, no matter where you serve them, with fresh cilantro, beef or chicken ingredients.

If you own a restaurant and would like more information on wholesale meat products and menu ideas for your new food truck venture, contact our research and development team at Miami Beef®. We serve the food service industry with quality meats, precision portions and value.

Understanding Primal Cuts and American Beef Grading

Posted on March 29, 2018

At Miami Beef, we’ve been a leading supplier of quality meat to the hospitality, food service and retail sector, for more than fifty years. In our time within the meat industry, we’ve observed changing consumer and distributor demand for specific cuts and portions of meat, that reflect the changing needs of business partners, and American consumers.

In the United States, beef is classified into two main categories, forequarter and hindquarter primal cuts. Within each category, are individual cuts of beef that are suited for a variety of end-user purposes, from premium steaks, to simmering selections and ground beef.

Forequarter Primal Cuts

The forequarter of cattle, is the front section of the livestock, which contains more connective tissue, muscle, bone and sinew. Cattle are naturally more muscular in the front areas, where they rely on these structures for movement, and grazing activities.

The meat selections butchered from the forequarter, are less tender than hindquarter primal cuts for this reason. In terms of preparation, these cuts require tenderizing and margination, but they are ideal for use with slow-cooking methods, that break down the consistency of the beef into moist and delicious meal components.

a) Brisket

Smoked brisket is popular across the United States, but in high-demand for southern American grocers and the food service industry. Brisket utilizes meat cut from the breast and lower chest of beef or veal; it includes muscle structures that support approximately 60% of the body weight of standing cattle.

Marinated brisket that is slow roasted at low temperatures (such as smoked meat preparation) is ideal as it breaks down that connective tissue and tenderizes it naturally.

b) Plate

The plate beef (sometimes referred to as short plate) is another popular forequarter cut that is processed for the American market. From the plate selection, butchers carve skirt steaks, which are commonly sold as meat to be used for fajitas. The navel area of this cut is also used for ground beef.

c) Shank

Stewing beef selections are cut from the shank section. The meat in the shank area represent the toughest of all beef cuts, with little to no fat marbling. It requires a long period of boiling and simmering, to become tender, but is ideal for use as a healthy protein in stews or soups. Beef shank is also the source of tender bone-in ‘osso buco’ for consumers, and fine dining establishments.

d) Rib Section

The rib section is the source of affordable ribeye steaks, rib chops, and delicious boneless Prime Rib roasts. This forequarter area of cattle, offers very tender cuts of beef, and are higher priced, for a premium meal experience.

e) Chuck

Chuck Roasts and steaks represent a great combination of flavor, cooking flexibility and value to the American consumer and the food service industry. Trimmings from the production of Chuck Roast are utilized for ground beef, the star ingredient in sauces, homemade hamburgers, chilli and other popular menu items.

Hindquarter Primal Cuts

The hindquarter cuts are the source of the highest quality, premium beef selections. They are butchered from areas of cattle that do not contain excessive bone, muscle or sinew. The hindquarter primal cuts are accessed by fine dining establishments, and by consumers who want the highest quality for grilling at home.

a) Short Loin

This portion of American beef, is about 16 to 18 inches long. The average beef short loin will produce up to 14 steaks, depending on the desired thickness of the cut. Club steaks, t-bone and porterhouse steaks are carved from this area.

b) Tenderloin

They don’t call it tenderloin without good reason. Beef tenderloin is in the loin area of American cattle, and it is made from the tip of the pointed end of the tenderloin, to create the luxury filet mignon cut. Fine dining establishments utilize the center cut to create Chateaubriand, which is typically carved table side for guests, or on a five-star service line as a menu item.

c) Round

There are three subprimals located in the beef round. The top round, or inside round, the bottom (outside round) and the knuckle. The top and bottom round cuts are lean, and do not contain a high level of collagen, which turns into gelatin when roasted. They are a less moist and tender meat, compared to a chuck roast.

The beef round is derived from the back leg of cattle, and meat cuts from this area have little marbling, as it is predominantly muscle.

d) Standard, Top and Bottom Sirloin

These coveted steaks are cut from the rear back portion of cattle, located near the short loin section. The top sirloin is a premium cut and is well marbled and perfect for grilling. Bottom sirloin cuts are less tender, but generally cut into larger portion sizes, making it a consumer pick for family dinners, where the steak can be shared to serve more than one person.

e) Flank

The flank area produces flat flank steak, which is also sometimes referred to as London Broil. Meats derived from this section are considered tougher and require slow grilling and margination to be tender. Flank steak is the primary cut used for fajita meat commercially, and by consumers.

It is important to note that internationally, there are other classifications for beef cuts that vary by country and reflect consumer preferences. Our USDA Headquarters facility, uses state-of-the-art and advanced technology to control temperature, and screen thoroughly with metal and bone fragment detection.

At Miami Beef, we are third-party audited by independent inspectors, as part of our quality control program, to insure food safety and hygiene throughout all stages of meat processing. Our staff undergo GMP (Good Manufacturing Practice) training sessions, and our products are constantly tested through every stage of processing, including certified microbiological pathogen screening, and nutritional analysis.

Make Miami Beef your resource for safe, and consistently high-quality frozen meats. Contact us for more information.