Tag: Miami Beef

The Growth of High Profit Ghost Kitchens in Food Service

Posted on June 24, 2019

When American consumers started investing more in the recreational aspects of their own home, an important shift began in the food service industry.  Before, consumers wanted to get out of the house and enjoy the ambiance of a new restaurant.  It was part of the culture and dining experience.

Today, most people prefer to dine at home for a variety of reasons.  It’s less crowded, more comfortable, or to be frank, thanks to demanding careers, commuting and other obligations, we all spend less time at home than we’d like to.  Enter the Ghost Kitchen food service revolution, that caters to the need for quality fast-casual food, delivered right to the customers door.

What Is A Ghost Kitchen?

You may have heard of this restaurant business model by a number of different names including virtual or dark kitchen.  If you haven’t heard of this style of culinary food service you will soon, because it is definitely a high-growth style that is sweeping across the globe, particularly in metropolitan areas.

What started out at first as something that was viewed possibly shady in the restaurant industry, has exploded into a tremendous and profitable business venture, that eliminates the overhead cost of table food service and traditional takeout.

A ghost kitchen establishment does not require a front store or walk in customer area.  The business is set up as an exclusive online food delivery provider. The typical establishment has a full commercial kitchen with all the facilities to process and prepare menu items, an administrative managerial office and a break room for staff.

Marketing of the foods offered by the ghost kitchen is done online through the business’ website and online ordering software.  A full menu is provided for customers, who can add the items to their cart for payment and delivery.  Some ghost kitchens provide an automated text service to let their customers know when the order is out for delivery, and expected delivery time.

The Cost Saving Benefits of a Ghost Kitchen Restaurant Business

There are many aspects and costs associated with operating a restaurant that offers full dining facilities.  When starting a new restaurant business, the investment includes purchasing many supplies and assets that are necessary for the operation of a food service dining area.

A ghost kitchen eliminates the need for:

  • Customer furnishings including booths, tables and chairs.
  • Linens including tablecloths and napkins.
  • Flatware, beverage glasses and tableware.
  • Waitstaff and tableside food service assistance.
  • Large and expensive commercial retail space and rent.
  • Cost savings for utilities.

Because restaurants are required to comply with health and safety ordinances, by eliminating the dining room and tableside services, they are able to cut the costs and labor needs.  This also makes it easier for new restauranteurs to keep the focus on the quality of their food and profit margin, without stretching resources to provide full dining services.

There are other economies of scale that benefit food service entrepreneurs with this unique business model.  For instance, customer service issues and prompt preparation and delivery of the orders can be expedited more easily.

There are also fewer concerns or problems to deal with in terms of workflow; many restaurants struggle with rush service windows during peak periods.  This can be managed effectively by software that helps organize each order and notify the customer if the order will be delayed when they confirm their order.

Imagine the profitability margins possible, when you can still prepare and sell the same entrees, appetizers and beverages conveniently online, while removing the need for traditional table service to your customers?   And while it’s true that some restaurants may experience some traffic loss from customers who want to dine-in, according to many industry reports, the shift in consumer preference leans heavily to order-in and delivery.

Your business will be catering (particularly in large metropolitan areas) to customers who want hot, delicious and fresh food ordered online, and delivered conveniently right to their home.

Expansion Using the Cost Saving Ghost Kitchen Business Model

Next generation food service entrepreneurs are rapidly expanding with ghost kitchen business models into major cities, and it appears to be an effective way to grow a food service chain.  Without the significant investments required to operate a traditional dine-in restaurant business.

Some successful restauranteurs who may have one flag-ship location, are using ghost kitchens to expand their brand economically into new markets, through exclusive online ordering.  Customers who have been patrons of the flag-ship restaurant location trust the quality and value of the restaurant and can enjoy prompt delivery of their favorite menu items.

Streamlining Delivery of Food Orders

Delivery remains one of the most expensive and arduous areas for restaurants to navigate.  In a traditional business model, the restaurant must cope not only with expediting every food order, but serving customers in the dining room, while responding to online or phone orders.

Some of the most successful restaurants struggle with balancing dine-in customers, walk-in takeout orders and deliveries.  And we know how quickly consumers can become disenfranchised with their favorite restaurant when a delivery order is delayed, or incorrect.

The most successful Ghost Kitchen businesses outsource their food delivery to apps, like Door Dash or GrubHub and other independent service providers.  Not only does that remove the responsibility of hiring and managing delivery drivers, but it helps subsidize the cost of delivery while keeping it affordable for the restaurant.

When outsourcing delivery, Ghost Kitchen businesses also benefit from being featured (in some cases) on the delivery providers website.  This reciprocal marketing allows them to capitalize on the large online audience that popular food delivery apps draw, to recruit new customers who are eager to try different food delivery options.

In a large city, you could be driving by many Ghost Kitchens in commercial areas without even knowing it.  Often there is little to no signage to indicate the location of the restaurant, in an effort to discourage customers from self-pickup.

Ghost Kitchens are an innovative new way for restauranteurs to affordably expand into new markets, and for budding entrepreneurs to launch into the food service industry, without being held back by the tremendous capital investment usually required for a traditional model.  In the future, many industry experts anticipate that we’ll see far fewer dine-in restaurants, as operational costs continue to increase and business owners find new ways to deliver great food and service, while retaining more robust profit margins.

Red Carpet Luxury Burger Ideas for Restaurant Menus

Posted on June 6, 2019

The hamburger might be the most iconic official food of America.  In every restaurant setting from fast-casual to five-star fine dining, you will find at least two different hamburgers on the menu. No matter what clientele you serve at your restaurant, it’s important to create some delicious options that exceed expectations, that can become a best-selling entrée.  Because burger fans enjoy experiencing a quality hamburger, you can enhance their dining experience by innovating your own signature burgers.  All it takes are some quality ingredients, and inspiration to create that uncommon masterpiece, to give diners something to Instagram and share with their family and friends.

Where do you start? We’ll share some tips for cultivating your own classic and gourmet burgers that are unique to your establishment.  Miami Beef® has been the research and development team and wholesale resource for some of the best-known burgers across the United States.  And we’re ready to help you develop your next sales leading burger entrée.

Upscale Your Ground Beef Blend with Kobe or Wagyu

Want to create a burger that is a cut above the rest? Start by changing the composition of the ground beef you start with.  Standard chuck or lean ground beef provides good results, but if you really want to create an exceptional flavor, explore using a blend or 100% Kobe or Wagyu beef.

What is the big deal about Kobe beef?  American style Kobe reaches back thousands of years, where the several varieties of black Japanese cattle were selected and exclusively bred as a delicacy.  The desirable qualities of Kobe beef include a tender well marbled meat. The marbled fat that is trademark for American Style Kobe beef holds much of the rich beef flavors that are released during cooking.

The higher the quality of beef the more pronounced the flavor. If you are ready to innovate some luxury burger items for your menu, start with quality and uncommon ground beef and explore exciting toppings that enhance the rich taste of American Style Kobe or Wagyu.

Choosing the Right Bun and Bread Preparation

There is a lot of anticipation when a customer bites into a large juicy scratch burger, nestled in a fresh roll or bun.  Create your luxury burger from the bun-up by being selective about the kind of flavor and presentation you are providing and choose an uncommon bun to differentiate your menu item from your competitors.

There is nothing more delicious than a fresh home baked burger bun.  If your establishment has the capacity to bake your own buns, not only will you add the flavor of your gourmet burger, but you’ll set yourself apart with a signature bun.  It’s not hard when you explore recipes that provide that perfect combination of a textured exterior and soft interior bread.  Remember to stick to recipes that are designed for sandwiches with many toppings, to avoid sogginess.

Here are some scratch bun recipes to consider:

Health conscious consumers want to make a better choice, when it comes to commercial bread and carbohydrate consumption.  There are some great wholesale and retail providers that have created gluten free, and grain free burgers that are low in carbohydrates, and high in fiber.  Once example is the KNOW Better Buns, which provide 16g of protein per bun, 12g of fiber and less than 4g of carbohydrate per serving.

Get Inspired by International Gourmet Burger Toppings

 Quality beef burgers are the ultimate canvas for so many layered and sensational flavors.  When you look at some of the most expensive gourmet burgers in the world, you can start to see how outrageous (and delicious) burger toppings can be!

 Here are some of our favorite suggestions:

  • fresh mustard greens
  • grilled poblano peppers
  • basted and grilled prawns (surf and turf!)
  • Gruyere and fried egg
  • Candied jalapenos
  • Crabmeat and cocktail sauce
  • Feta and cucumber sauce
  • Chocolate coated bacon
  • Pickled mushrooms
  • Spicy beer mustard
  • Brisket and BBQ sauce

Ready to innovate your next sales leading gourmet menu item? Talk to our hamburger experts at Miami Beef®.  We have a full research and development team to help you customize the size, shape and seasonings in your burger.

We offer a variety of uncommon blends of ground beef for commercial food service customers, including:

  • Wagyu
  • American Style Kobe
  • Beef and Chicken
  • Pure Beef
  • Pure Veal
  • Black Angus
  • Pure Turkey
  • Beef and Soy blends

For scratch burger preparation, we provide our quality ground meat in four convenient sizes, from an 8 oz. log to 10 lb. bulk portions of fresh (never frozen) meat.  When you are creating exciting new gourmet menu items, start with Miami Beef®.

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.

 

 

Add Heart Protein Rich Breakfast Skillets to Your Menu

Posted on May 8, 2019

Any restaurant can serve the standard breakfast entrees, that include the traditional bacon, sausage links, eggs and a side of hashed brown potatoes.  But creating interesting menu items that cater to bigger appetites for breakfast, means innovating something that has a novel presentation, is filling and satisfying for your customers.

Breakfast skillets are not new to the food service industry, but there are many variations that you can explore to create two or three different options that can become leading profit centers from your breakfast crowd.

At Miami Beef®, we have been a trusted meat processor and wholesale supplier for almost 100 years in the United States. Part of our service to our wholesale customers, is to help restaurants create new and exciting protein rich products they can add to their menu.

We’ve searched for some delicious and creative takes on the traditional breakfast skillet that we think you’ll enjoy.  Let’s take a tour of what’s possible, when you create an exciting new breakfast menu option that sizzles and satisfies!

Choosing the Right Kind of Cookware for Preparation and Presentation

The first place we’ll start is taking a look at the kind of skillets that are practical, durable and the right size for breakfast service portions.  There are three standard sizes you can choose for your entrée determined by commercial skillet sizes:

  • 5 ½ inch round
  • 6 ½ inch round
  • 12 ½ inch oval

The smaller round sizes of pre-seasoned iron skillets are suitable if you plan to serve the skillet along with other side dishes as part of your breakfast entrée.  For instance, if you want to serve seasoned scrambled eggs and hash browns in a skillet, with a side order of bacon and sauce.  In that case, you will definitely want to choose the smaller round skillet size to balance your entrée and manage table space.

However, for ‘trucker style’ large breakfasts, you can also offer the 12” oval supersized skillet.  This kind of size would be idea for an all-inclusive breakfast skillet, that contains the protein elements like bacon, sausage, egg, potato, cheese and assorted condiments.  With a skillet this size, the only accompaniment would be a side-order of toast and a great cup of coffee.

When you are shopping for the right commercial grade skillets to use in your restaurant, avoid true cast-iron skillets.  The maintenance and moisture vulnerability of authentic cast-iron skillets is far too arduous in terms of upkeep, for a busy kitchen.

Instead, search for the pre-seasoned iron skillets made specifically for food service kitchens. They are less heavy (which your staff will thank you for), but still offer the same aesthetic charm and function.  They can be placed into the oven for finishing while the order is being completed in the kitchen) and the pre-seasoned surface reduces oxidation and makes cleaning must easier.

Breakfast Skillet Safety Accessories

Don’t forget that for every skillet your order, you will need to source a matching wood under liner.  Oval wood liners are a little easier to find than the smaller round ones, because they are the standard for the sizzling tableside fajita service.

For the safety of your customers, you also want to make sure you have one thermal skillet handle cover (cloth) to protect both the server and diner, as they move the skillet from the kitchen to the table.  Look for thermally lined skillet handle covers (similar to oven mitts) to provide the best protection against burn injuries.

Creating Exciting Protein Rich Breakfast Skillets

One of the great appeals of the breakfast skillet (from the perspective of your customer) is that they can ‘dig in’ to a hearty serving of all their favorite breakfast proteins, in one savory dish.  You’ll see the reaction in the face of any diner who orders a breakfast skillet; the challenge of finishing the skillet is exciting to your customer.

But as consumers are more nutrition conscious today than ever before, it’s important to offer a variety of different skillets with at least one that provides a straight protein (or keto / paleo) friendly alternative.   Create at least one that has no or extremely low carbohydrates to make sure you are capitalizing on the protein only preference.

Here are some great ideas for delicious breakfast skillets we found on the web.

  1. Low Carb Breakfast Skillet with Cauliflower

With six slices of bacon and four eggs, this skillet recipe is definitely ‘man sized’ or made for two to share.  It uses low carbohydrate cauliflower to create the taste and texture of fried potatoes; a switch that agrees with people who are on paleo or keto diets.  Some sweet red pepper, chives and the rich flavor of cheddar makes this a healthy and protein rich idea for your menu.

Get the recipe and preparation instructions from Delish.com and watch the video here.

  1. Beefy Breakfast Skillet

Not every order of breakfast has to come with bacon.  In fact, many people are trying to limit the amount of bacon they eat on a weekly basis, because of concerns regarding nitrates and nitrites.  Using ground beef to enhance the meaty flavors of your breakfast skillet is a great idea instead!

What we loved about this recipe is that it has a bunch of fresh flavors that waken the senses, while providing that big protein fix that many people want first thing in the morning.  Especially when they are dining out.  Ground beef and potatoes are browned with onions, and then garnished with shredded cheddar and fresh parsley.

Instead of scrambling the egg into the breakfast skillet (which is common practice) this recipe calls for two large fried eggs as a garnish on top.  Imagine how delicious this skillet tastes when you break the eggs and the hot yolk washes over the delicious ground beef and potato!

Get the recipe from the food bloggers at A Worthey Life.

The breakfast crowd at your restaurant on weekends is more than a quick meal; it’s part of the culture of spending the weekend with family and friends to slow down and savor experiences.   Boost your breakfast revenues by innovating some new delicious high-protein skillets for your customers, and ask us about quality ground beef, turkey, veal and other options to help you create an extraordinary dish.

7 Ways That Restaurants Can Reduce Food Costs

Posted on April 20, 2019

The restaurant industry is competitive, and when it comes to surviving and thriving in most markets, controlling costs and operational expenses is key. The most expensive single area that can be impacted to help increase profitability are food costs, and we’d like to share seven ways your business can focus on economy, to help you grow.

  1. Constantly Calculate Your Food Cost Ratios

Pricing is a mathematical equation that starts with two important factors; what the menu item actually costs to prepare and deliver to the customer, and what the customer views to be a fair and competitive price for the meal.

Balancing the two ratios is an ongoing challenge.  Naturally, consumers would like to pay as little as possible for a quality meal.  However, when your customers know that they are receiving a delicious and nutritious meal, it is easier to justify the price threshold you need to protect your profit margins.

Because food costs can vary due to competitive production factors, supply and demand, increased shipping and delivery and other factors, the exercise of calculating food cost ratios on all menu items should be done on a monthly basis.

Visit Toast for a good resource page and free Food Cost Ratio Calculator.  The article is informative and will take you through a step-by-step process of accurately measuring your food cost per serving and how to maintain a record of trends to plan your meat and produce purchasing more efficiently.

  1. Digital Tablet Menus and Signage

We have all been to restaurants and witnessed how digital tablet menus and signage are being increasingly used by both fast-casual and fast-food establishments.  What are some of the savings that business owners can expect by switching to this type of menu?

When wait staff take an order verbally, there are always a percentage of the customer orders and preferences that are not communicated accurately to the kitchen.  The result? The customer sends back the entrée and items, and the kitchen must prepare again (from scratch).  This results in a loss of production time and doubles the cost to the restaurant owner.

Studies have shown that the digital kiosks for ordering on the table reduce order error by as much as 60%.  That is a big improvement.  Not only that, but it helps reduce verbal order time at the table, and customers enjoy seeing a digital menu of all their options.  It is also easier to display specials and flash-sale items to customers.

  1. Maintain an Accurate Inventory

Theft is an unfortunate but very real aspect of food service management, and it can get expensive for business owners when staff over-indulge in food (during their shifts), or in some of the extreme cases, when kitchen workers leave the premises with supplies.

Security is a priority for any establishment, not only in the customer service area but in the staff areas and food preparation centers.  Many restaurants include inventory as a once daily record keeping activity that sous chefs are required to complete at the end of their shift.  This helps to reconcile the daily volume of meat, fresh produce and other ingredients with the sales receipts for the day.  It also makes it easy to detect when food delivery orders are shorted (have all deliveries reviewed by a staff member for accuracy before accepting the invoice).

  1. Leverage Seasonal Menu Specials

Certain cuts of meat and entrees have a more seasonal appeal.  For instance, during the hot days of summer, restaurant guests are less likely to order a pot roast entrée than they are a fresh grilled steak with a side salad.  Or a fire grilled scratch made burger.

When selecting your meat and ingredients, consider the seasonality of your order and look for opportunities to purchase discounted ingredients during the time of year when that produce is more readily available.  Tweak your menu to capitalize on specials that will offer you a boost in profit margin, thanks to the reduced cost of in-season produce.

  1. Choose Prime Vendors and Wholesale Partners

When you have a relationship of integrity with your wholesale partners for meat and produce, you can rely on their advice regarding quality products.  Using the same wholesale vendor can also help you earn a volume discount as a weekly or monthly customer.

Don’t let price alone dictate which wholesale food providers you use.  It’s not a good deal for your business if the meat that arrives is at or close to expiration date.  Or if there are food safety issues and concerns that can jeopardize the health of your customers and create a legal liability problem.

Choose meat and produce food suppliers that have an established reputation for quality and service and ask them for advice on cost saving or seasonal products and opportunities for you to innovate higher profit margin entrée items.

  1. Reduce Waste

From the menu items to you prepare to the way you process your ingredients, there are many important steps to help your restaurant reduce profitability loss associated with food waste.  A new study conducted by the USDA in 2018 revealed that the restaurant industry loses $2 billion dollars in profits annually because of food waste.

Since food costs can account for 25% to over 30% of your overhead daily expenses, it’s important to develop a strategy that involves tight inventory control and proper food handling procedures.  What else can your business do to cut food waste?

  • Freeze bulk orders in portions that are sealed for freshness and portioned for fast food preparation.
  • Train sous chefs to cut meat and other fresh food ingredients in ways that promote freshness and reduce spoilage. Review food safety and storage requirements frequently with staff to avoid waste.
  • Don’t over-prep ingredients. Do an analysis on typical ingredients required for each food preparation station and avoid bulk pre-preparation that can cause spoilage.

Some items such as desserts can be high-cost, and as they approach their Use By date, you can offer a daily special to move those items at a reduced cost.  This also works for restaurants who have bakeries where day-old products can be sold retail to visiting customers to help recoup production costs.

  1. Create a Team Strategy with Your Staff

How many times have you asked for extra condiments, and had a restaurant drive-thru server provide you with a handful of expensive dipping sauces, creamers or other order add-on’s?  This is one small example of how employee behavior and attitude can dramatically impact your bottom line as a restaurant owner.

Hiring qualified and responsible staff is part of the success strategy for any business, from fast food to luxury restaurant establishments.  But many restaurants do not provide adequate training or go to the extra effort to foster a team effort, when it comes to saving on costs.

Having a weekly meeting or monthly meeting with your staff to review sales statistics can actually help.  Demonstrating some of the costs, and where their diligence can help can create a new attitude that will save you money.  Employers that provide recognition for cost-saving ideas or rewards for employees who routinely set a good example by putting the restaurant’s business goals first, benefit tremendously.

Remember that incentives don’t have to be expensive!  It can be a point system accruing for paid days off, an Amazon gift card or some other tangible that expresses recognition and appreciation for staff that demonstrate innovation, and that extra effort.

 

Balancing costs and protecting your profit margin means investing the time and effort to closely monitor the food you buy, and how it is used in your food service establishment.  If you would like more information about the quality meats available to our commercial customers, contact our team at Miami Beef®.

5 Star Appetizer Ideas Featuring Wagyu Beef

Posted on April 6, 2019

With so much similarity between standard restaurant menus, and increased competition for patrons and diner revenue, business owners have to keep innovating new and trending menu items.  While food trends change seasonally and annually, one of the hottest trends right now, is quality Wagyu beef.

Consumers can’t visit their local store and find Wagyu.  The price of the beef makes it prohibitive for most grocery stores to carry, unless it is offered by pound and custom portioned at the butcher counter.  It is because of this scarcity that the fascination and demand for Wagyu beef persists.  It is understood by diners to be the pinnacle of quality beef, and sometimes difficult to acquire.

This is good news for five-star and premium dining establishments, who can capitalize on the trend and scarcity to provide crowd pleasing appetizers.   Why appetizers and not entrees?  Because of the premium cost per pound for quality Wagyu beef, menus that offer entrees must do so at a higher price per serving ratio that is not always marketable to every customer and their budget.

When restaurants opt to add Wagyu to the menu, they typically begin with some savory and incredible appetizers.  The low-carb diet preference that is trending (along with keto and paleo diets) means that an appetizer that is rich is protein and exceptional flavor can quickly become a sales leader for your establishment.

At Miami Beef® we supply luxury dining establishments with quality Wagyu beef, and other premium options including American Style Kobe beef.  We’d like to share some of our inspirations for appetizers that center on premium Japanese beef we think your customers will love.

What You Need to Know About the Quality Standards of Wagyu

Developed in Japan, the native Asian cattle called “Wagyu” are internationally recognized as the pinnacle quality of beef.  In Japanese ‘Wa’ is translated as Japan, and ‘Gyu’ simply means cow.  While the name may not hold much intrigue, the origins of this exceptional quality beef certainly does.

Cattle genetics experts have determined that Wagyu may have developed as a unique breed more than 35,000 years ago.  Japan has a number of native cattle that reflect many different imported breeds.  For generations, the consumption of meat was illegal under Buddhist rule in Japan, and all cattle were used for agricultural purposes; they were draft animals for plowing.

A political shift in Japan in 1868 allowed the Japanese to eat beef, without fear of persecution or legal penalties. Interestingly it was always rumoured that the Japanese aristocracy had always eaten beef in secrecy, even during the Buddhist ban.

There are were three major black strains of cattle that culminated into what is now known today as Wagyu beef:

  • The Tajiri
  • The Fjuiyoshi or Shimane
  • The Kedaka (Tottori)

Within grades and sources of Wagyu beef, only four breeds of cattle (with closely documented lineage) may be considered to be true Wagyu.  Those breeds are:

  • The Japanese Black (predominantly exported to America)
  • The Japanese Brown (sometimes referred to as Red Wagyu)
  • Japanese Polled
  • Japanese Shorthorn

The Japanese Polled and Japanese Shorthorn breeds of Wagyu are not sold or exported as live breeding cattle outside of the country.  In fact, the two breeds are known as the highest level of beef quality available in the world, and it is illegal to breed them except for a small handful of approved ranchers in Japan.

When you hear about the elite of Japanese cattle living in stress-free environments, receiving milk and special foods and even being massaged, these are the two breeds referenced, and the extreme quality control and ranching measures in place.

Now that you know a little bit about the history and strict restrictions involved with producing Wagyu beef, you can start to appreciate why people think it is ‘such a big deal’ when they see it on the menu.

Four Incredible Wagyu Beef Appetizers for Restaurant Menus

Whether you operate a five-star dining establishment, a private lounge or club with V.I.P. boxes and champagne service, Wagyu beef appetizers carry a level of prestige that accompanies any luxury meal or beverage experience.

While options like grilled Wagyu skewers with satay or tangy dipping sauce, or a table-side service grilling tender, thin portions of Wagyu custom for your diner, appetizers are by far the easiest to implement on your menu.  And with controlled portion sizes, Wagyu appetizers can become a big revenue generator and profit center for your restaurant.

  1. Beef Tataki with Ponzu Sauce

One of the first rules that Chefs know about Wagyu, is to season it gently.  That means from the cooking process, straight through to the side dish served and dipping sauce.  Because of the premium quality of Wagyu beef, customers want to taste that exceptional beef flavor.  Make sure not to mask any of the natural richness of the beef during preparation.

Beef Tataki is a medium rare preparation, that takes full advantage of the rich flavor of Wagyu beef.  Without over cooking the portions, each tender piece can be dipped in the delicious herbaceous (but mild) Ponzu sauce, that has a little spicy kick (thanks to the fresh Chile sauce).

It’s a mouth-watering delicacy and beautiful presentation suitable for a five-star dining experience!  We love this recipe from four-time James Beard Award Winning and TV Celebrity Chef Andrew Zimmern.

Source: Web 2019 andrewzimmern.com

  1. Wagyu Beef Crostini

Either as a tartar or a grilled appetizer portion, served with some delicious accoutrements and a mild seasoning, Wagyu can be the star of your appetizer crostini menu.   Pair it with a rigid but lightly toasted crostini base, that consider the following topping suggestions:

  • Mustard cress greens
  • Goat cheese
  • Grilled pear and brie cheese
  • Fresh basil and yellow tomato (sweet and mild)
  • Grilled sweet or hot pepper
  • Caramelized onion
  • Grilled eggplant (aubergine)
  • Grilled asparagus

Check out this gallery and slideshow from Delish.com for 14 innovative flavor combinations that may inspire you to add premium Wagyu to your crostini appetizer menu.

  1. Wagyu Tartar with Spicy Mayo, Caviar and Garnishes

Purists who love the flavor of beef will insist on ordering Wagyu appetizers tartar.  This specialty method of serving raw beef should only be done by an experienced Chef.

Quality Wagyu doesn’t get more ‘uptown’ than when it is garnished with caviar! This delicious recipe from Iron Chef Masaharu Morimoto expertly pairs Wagyu with a savory spicy mayo, and the ‘surf and turf’ combination that is becoming more popularized in sushi fine dining establishments.

If you would like to add premium Wagyu Beef to your five-star menu, contact our team at Miami Beef® We are a family owned business that has built a reputation as a quality meat processor and supplier for almost 100 years, and our team will help provide some inspiration and options for food service excellence.

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.

Understanding The Psychology Behind Private Label Food Brands

Posted on February 17, 2019

For grocery retailers, the competition for sales has increased dramatically within the past ten years, with dollar stores and convenience retailers increasing the amount of every day food products that they provide consumers.  The ‘pop in’ shopping experience is often viewed as easier for common food items, and American grocers are starting to feel the impact of this increased competition on their sales revenues.

There has never been a better time to invest in the development of unique, price conscious and trending fresh meat and frozen products, and as an international meat processor with extensive experience in private label branding, we’d like to share some industry insight and food for thought, about developing a new revenue stream with quality meat products.

The Appeal and Demand for Private Label Brands

The average American spends more than 6% of their net income on groceries, or about $300 per month according to some studies.  Does that sound like less than you spend per month on groceries?  The data reflects that most low- and middle-income households are trying to stretch their grocery dollars as far as possible, and that means hunting for better bargains when they shop for food.

The caveat is that American consumers are more aware today, than ever before, about nutritional value and quality.  While on a limited grocery budget, they do not expect to purchase the highest level of quality, without paying a premium price.  However, they also (on average) do not want to purchase food that may be low in nutritional value, or items that do not taste as good as some of the brand leading products that they have grown up on.

Private label brands assure the consumer that they are getting quality, without paying a premium price.  If they have a favorable opinion about their favorite grocer, they trust that quality has not been compromised while manufacturing a private label food product.  And they appreciate the price break that helps them stretch their grocery budgets further.

Millennial’s Love Private Label Brands

The next up and coming influential shopping segment, millennials are selective about the foods they purchase and the brands they choose.  One of the most interesting things about millennials in terms of their purchasing trends, is that they are educated about branding, promotional advertising and online marketing.

That means that your average millennial shopper is more likely to not “believe the hype” when it comes to glossy big brand marketing.  They are economically stable, but frugal and discerning about their budgets overall.  And that means finding value and reducing costs wherever they are able to; and that includes trimming the fat from their monthly grocery budgets.

Some interesting new research supports the preference that millennial shoppers have for private label brands.  One study conducted in 2018 “The Branding of Private Label” published by the Cadent Consulting Group, discussed that private label brands would hit a record high of over 18% of products purchased in American grocery stores that year.   The average shopping cart is comprised of 25% private label brands, but for millennials, the number actually averages over 32%.

In addition to that increased number of private label brands that millennial grocery shoppers are choosing, they also indicated in the survey that they intend to purchase more, stating faith in the quality of products that carried the same name as the grocer they chose to frequent.  There is a level of trust and appreciation for quality and understanding of price consciousness and value.

Food retailers are responding quickly to this purchase preference and opportunity.  One of the most successful tactics used by private label grocery brands, is to visually improve the appearance of the packaging to closely mimic major brands.  It is not to mislead the consumer, but rather to provide the same emotional experience that they enjoy when purchasing a major national brand.

Millennials want to experience the same satisfaction of putting a high-end brand leader in their cart or basket, without paying the price.  But for these shoppers, the appearance of the packaging enhances their satisfaction and purchase experience.

While brands have focused on the Baby Boomer population segment for decades, as the consumer base with the most spending power, there are currently 83 million millennials (according to the last U.S. Census data) in America, compared to 75 million Baby Boomers.  But as parents of young families, the millennial segment has increased grocery spending in the past five years, and that trend is expected to continue.   Your sales growth as a grocer will depend on the ability to appeal to millennial food shoppers, and their growing family needs, and price and budget sensitivity.

Creating a New Private Label Brand of Meat

At Miami Beef® we have been the silent industry partner and resource for grocery chains across the United States, and internationally since 1973.  We provide an in-house research and design team that helps grocers innovate trending and high-demand products, that can be added to the fresh or frozen meat section.

We begin by identifying gaps and opportunities for the grocer and provide a list of products such as turkey burgers, beef burgers, or exceptional premium American Style Kobe or Wagyu products, that appeal to different consumer segments.

We work with our retail customers to innovate delicious frozen meatballs, premium fresh grass-fed ground beef (in 1 lb. packages), steaks, chops, beef water and fajita sliced beef and more.   We can customize the seasonings to help grocers create a product that is differentiated from major brand offerings, and our branding team can also assist with package design and more.

If you have considered creating a private label brand for your grocery store or chain, studies show that it is a lucrative business opportunity with high sales potential for grocers.  It is also a good way to expand your brand awareness as a food distributor or retailer, by developing family-friendly and budget conscious foods that your customers will enjoy.

For more information on our private label branding services, visit our website and contact us to schedule a meeting with our research and development team.   Miami Beef® can help you innovate delicious flavors, profitable meat products and a new line of private label fresh or frozen meats that your customers will love.

 

The Interesting History Behind Satisfying Salisbury Steak

Posted on February 2, 2019

No matter what time of the year it is, there is nothing quite as satisfying as a plate of Salisbury Steak, with the favorite stick-to-your-ribs side dishes like buttery peas and carrots, and mashed potatoes.  Don’t forget the thick beef gravy that gets poured on top.  It’s classic home-food and something that Americans enjoy both at home, and as a scratch kitchen menu item at pubs, or fast-casual restaurants and dining establishments.

What is not to love about preparing Salisbury steak? It has all the rich meaty flavors, without the extended cooking time, which means that it can be prepared quickly and without much mess.

A Close Cousin to the Hamburger

Like the name implies, we have Hamburg Germany to thank for the popularization of the hamburger patty.  In the late 19th century, sailors from German brought the delicious meal to the Port of New York, where the minced beef was smoked, lightly salted and then served along with onions and breadcrumbs as a quick hearty meal.   In 1873, historians say that you could buy a plate of Hamburg steak with all the toppings for about 11 cents.

Today, some people wince at the idea of having a hamburger for breakfast, but the truth is that in the late 1800’s it was the protein of choice to start your day.  In fact, it was such a popular health food, that hospitals even served it to patients raw or slightly cooked, with a raw egg.   Which doesn’t sound appetizing compared to our contemporary tastes, but it was a vitamin and protein rich meal at a time when proteins were both expensive to purchase, as well as difficult and time consuming to cook.

Why Is It Called ‘Salisbury Steak’ and Who Is It Named After?

Did you know that Salisbury Steak got its start as a famous food in America, when it was used as stand-by high-protein meals for soldiers during the American Civil War?  It makes sense, when you think about it, because of the nutritional content of the meat and the fast preparation time.  Not to mention that for American soldiers fighting through cold weather, it was a taste of home and comfort food during some pretty difficult conditions.

A physician named Dr. James Henry Salisbury was an early dietician and studied gastrointestinal health, digestion and nutrition in the mid 1800s. One of the most serious threats to American soldiers during the Civil War was wasting, due to malnutrition, and symptoms of chronic diarrhea.  Dr. Salisbury was convinced that while other types of food like soup and bread, and some fruits and vegetables were provided to the soldiers, it was really protein (and specifically beef) that they needed to stay healthy.

The challenge was cooking and preparing meat for the troops, as well as the increased costs of providing high-protein meals for them.   Toward the middle and end of the American Civil War, soldiers were looting communities in search of food, given the shortage of funds to supply the advancing soldiers (on both sides).

Soldiers were traditionally provided with ‘soldier biscuits’ which were dried, and which contained some fortified vegetable and fruits, but the high yeast content and the low protein content of the biscuits began to create disease.  Wounded soldiers that were nutritionally famished, didn’t heal quickly to return to active duty, and the Northern and Southern American armies were forced to start addressing the nutrition they provided to their troops (or lose the war).

During the American Civil War, Dr. Salisbury tested his theory by providing “chopped beef” which was a little easier to digest for soldiers than root vegetables and other protein sources.  After the war, he wrote a book called “The Relation of Alimentation and Disease” which could be one of the first real diet trending publications, that helped people understand the link between health and a balanced diet, which included animal proteins rich in B vitamins.

Dr. James Henry Salisbury was also one of the first physicians to indicate that animal fats were necessary for metabolic health; something that contemporary nutritionists have embraced again, after a long-time social moratorium on animal fats.

American Quality Standards for Salisbury Steak

Salisbury steak as a product, can be a mix of different proteins.  Per the United States Department of Agriculture standards, Salisbury steak must have a minimum meat content of 65%, and up to 25% of that can be derived from pork.   If the pork meat is de-fatted, the limit is 12% pork meat in the constitution of the Salisbury steak.   No more than 30% of the Salisbury steak can be fat.

Extenders or fillers can be used in Salisbury steak, which also help to reduce the cooking time in this fast-preparation protein, however meat by-products are not permitted.  Extenders may include bread crumbs, flour or oat flakes, but the limit for approved fillers is not to exceed 12% of the product volume. Soy proteins may be added but are limited to 6.8% or less by finished product volume.

The rest is a proprietary blend that depends on the processor, and that is where much of the flavor is unique and innovated to specification for commercial clients.   Special seasonings, and the addition of fresh vegetables such as onion, mushrooms or sweet peppers may be added, along with binding ingredients such as eggs, cream, buttermilk, water, vinegar or brine.

To be labeled as Salisbury steak, the product must be completely cooked.   It may not be called “hamburger patties” if it contains a blend of animal proteins and fats.  So, while you may think a Salisbury steak is just a burger with gravy on it, there is a distinctly different recipe and food standards behind it.

Most of the standards mentioned apply only to Salisbury steak produced in USDA Inspected meat processing facilities; other products may not carry the USDA inspection label.   Salisbury steak must be pre-cooked prior to being frozen, or the product label must state “Patties for Salisbury Steak”.

Add Salisbury Steak to Your Menu

The classic flavors of tender beef, or a blend of pork and beef is rich and satisfying.  When combined with the American favorite side-dish of mashed potatoes and gravy? You have the perfect comfort food, and Salisbury steak fits on just about any scratch or fast-casual menu.  It is also popular for pubs and bars, as an economical lunch special.

Make Miami Beef® your first choice in quality Salisbury steak.  Try our common blends of beef, chicken, turkey, pork and veal or explore our premium flavors of Homestyle, Italian, Economical and true Salisbury seasoned patties.

 

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.