Tag: Miami Beef

Consumers Are Shunning Carbohydrates and Changing the Grocery and Restaurant Industries

Posted on October 18, 2018

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

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

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

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

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

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

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

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

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

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

The Keto and Paleo Diet Shift

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

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

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

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

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

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

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

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

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

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

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

Restaurants Shifting to a Pro-Meat Business Model

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

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

Here are some delicious appetizer ideas:

Bacon wrapped sweet potato bites
Pork satay (or beef skewers with a savory dipping sauce)
Bacon wrapped scallops with pear sauce
Sweet and/or Spicy meatballs
All-beef sliders

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

Creating More Selection in the Fresh and Frozen Meat Section

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

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

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

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.

How Restaurants Can Add More Meat to the Appetizer Menu

Posted on July 25, 2018

Did you know that a restaurant that offers a healthy assortment of meat and fresh vegetable entrees that are low in carbohydrates and high in protein and nutritional value, are the top choice for consumers? From the proliferation of eating trends like the keto diet, to individuals who follow low-carbohydrate meal plans for food health (such as the Whole 30 or Atkin’s Diet), consumers have never been more aware of the value of protein rich meals.

And the restaurant industry, needs to listen carefully and respond to that trend and growing demand for low carbohydrate meals. While many menus are carefully balanced to provide flavors and assortment that appeal both to customers and to profitability margins for the business, the pressure to increase high protein content menu items is not without concern for restaurant owners and investors.

How do you appease the growing demand for protein on food service menus, while avoiding increased cost per meal inflation due to rising costs of natural proteins like chicken, beef, pork and turkey? By innovating new recipes on your appetizer or bar menu.

Changing the Appetizer Menu to Appeal to a Broader Range of Customers

Appetizers have not always been a healthy start to a fun and nutritious dining experience for restaurant goers. In fact, if you evaluate the menus of many fast-casual and family dining establishments, they tend to be snack food oriented. A few healthy salads, but other carbohydrate laden offerings including hot bread sticks, loaded potato skins, deep fried mushrooms, tortilla chips, queso and salsa, mini-flatbread pizza’s, wraps, spring rolls and similar offerings.

The limitation of appetizer variety is a missed opportunity and revenue for restaurants. Individuals with dietary restrictions including diabetes, Celiac disease, and gluten intolerance typically have one choice; the salad. And one of the most traditional protein friendly appetizers (the chicken wing) is a less profitable choice for restaurants, as the cost of the speciality meat has continued to increase for wholesale customers.

What if we could change the options provided on an appetizer menu, to offer more nutritionally balanced options that focus on hearty beef, turkey or pork meat instead? In terms of economy of scale and pricing strategy, appetizers can be profit centers if the customer sees additional nutritional value worth paying a ‘little extra for”. It sounds like a win/win for both the diner and the food service establishment.

Finding the Right Carnivorous Appetizers for Your Establishment

Using principles of economies of scale, it makes sense for restaurants to offer appetizers which share most (or all) of the same ingredients used to prepare lunch and dinner entrees. This helps reduce food spoilage and increase volume discount purchasing for the restaurant.

The next step is to identify creative appetizers that fit the culture and theme of your restaurant. If you operate a scratch kitchen where ‘anything goes’ as far as the Chef’s selection of food fusion, you have more flexibility than a specialty restaurant, with a narrower focus.

What kind of appetizers are restaurant diners talking about? Here are three protein rich (and low-carb) recipes and ideas you may want to consider:

Asian Turkey Meatballs

With a sweet and savory Asian inspired sauce, these red-meat alternative meatballs can become a hearty and satisfying appetizer for any restaurant. Garnish with fresh green onion and sesame seeds, with a little extra sauce on the side for dipping. Get the recipe.

Source Web 2018: chefsavvy.com

Low Carb Steak Fajita Roll-Ups

Flank steak surrounds delicious fresh peppers and sweet red onions to eliminate the extra carbs of a tortilla roll. Try this recipe for a savory beef appetizer, that is elegant and unconventional with all the great Mexican flavors your customers crave.

Source Web 2018: aspicyperspective.com

Chorizo and Cheddar Stuffed Jalapeño Poppers

When you eliminate the cream cheese filling and the battered exterior of the classic popper, you create a new appetizer that is friendlier to low-carb and gluten restricted diets. The robust flavor of Chorizo makes this popper a great appetizer or bar menu item, and it is really satisfying.

Source Web 2018: alldayidreamaboutfood.com

Remember, appetizers are not only a preview to the main menu. Increasingly individuals are quick-dining and ordering appetizers for lunch, or as part of bar service later in the evening. Coordinate your appetizers with alcoholic and non-alcoholic complimenting beverage suggestions, to increase your per-customer transaction value.

Marketing New Low Carb Menu Appetizers: Get Social with Your Apps!

When you look food service menus, the ‘healthy eating’ suggestion section is usually quite small. It’s good to see those heart healthy and lower fat or calorie menu suggestions as a courtesy to patrons. But where the intention falls short, is that the meals are with few exceptions, not as palatable or appealing as the less healthy entrees and appetizers.

Stepping into the decision-making process of the restaurant customer, who would really like to order a carbohydrate rich entrée, such as a pasta or personal pizza, wouldn’t it make sense to balance the nutritional value of the meal by offering a healthy protein appetizer? And that is one way to market a new menu that promotes high-protein meals and starters.

After you have decided on the new protein appetizers you plan to offer, there are a few ways that restaurant owners can encourage customers to try them out. First, in the waiting or reception area, use signage or POP advertising to announce the new appetizers. Some studies have demonstrated that displaying pictures of appetizers before the guest is seated, strongly influences the purchase decision to order an appetizer (rather than skip to the main entrée).

Another method of soft promotion for appetizers is through the wait staff. Not only should they announce the specials, but they should encourage guests to try out the new appetizers. If you are marketing based on a healthy eating theme, it’s important for wait staff to be able to quickly answer questions about calories, carbohydrates and protein content per serving. That information should also be provided on the menu for customers.

Some restaurants launch a test menu of new appetizers, adding 1-3 different varieties to the menu at the same time, while asking for patrons to vote on their favorite one. This is a great way to ensure that the new appetizers create a fan like following, and helps to boost sales volume, if your customers were involved in the approval process. It feels good to be asked for an opinion, by your favorite restaurant, and to be part of deciding what to keep and what to remove from the menu.

Host a promotion incentive to get your patrons sharing your new appetizers on Instagram! Customers can be your biggest advocates and word of mouth (WOM) advertisers. Make it fun, or make it competitive with tangible rewards, like gift certificates for a complimentary appetizer. Run an advertising campaign that encourages customer feedback and participation, in exchange for a coupon code to discount their next meal in your establishment.

What does your restaurant or establishment serve for appetizers on your menu? Leave us a comment on our blog or visit our Facebook page to share with us. We’d enjoy hearing your suggestions.

The Opportunity of Private Label Hamburgers for Grocery Retailers

Posted on July 12, 2018

Are you thinking about adding a new private label hamburger (fresh or frozen) to your grocery store? At Miami Beef® we work with national grocery chains to develop successful and flavorful chicken, beef and turkey patties for retailers.

Unlike developing a private label for a product that has an extended shelf life, such as household cleaning products, paper goods (i.e., tissues and napkins) or dried food products such as spices, beverages and similar items, fresh food products require expertise to develop, to penetrate market share.

Competing against national brand leaders for fresh food products requires a strategy. In this article we’ll share why developing a private label makes sense, and how to successfully innovate a unique product that can become a category sales leader for your business.

Consumer Demand for Private Label Products Is Growing

In spite of the fact that private label brands only make up a small portion of the overall product sells in American grocery stores, the overall demand for them continues to rise. According to a recent survey conducted by PLMA/Nielsen, only $1 out of every $7 dollars spent by consumers in an grocery store are allocated to private labels.

Did you know that Costco’s Kirkland Signature private label accounts for ¼ of total company sales annually? The entry of international grocery chains like ALDI have warmed American consumers to the idea that private label products can offer tremendous value and satisfaction.

What is stopping more grocery retailers from expanding into new categories for private label products? It’s not that fresh food private labels are not successful, it is that many grocery stores overestimate the cost and time it takes to develop a private label fresh food product.

The Sales Psychology Behind Private Label Products

The majority of American households are strategic about the amount of money they spend on groceries. From ‘extreme couponing’ to shopping in more than one location, the hunt for bargains and good food value that offers nutrition at a great price, is part of the never-ending pursuit to stretch the household budget.

There is no shortage of generic brands offered at a discount in any retail grocery store. The problem? Consumers are also aware that some unbranded products may be imported, and in spite of inspection and legal requirements to assure food safety, there is a great deal of apprehension that shoppers experience when they contemplate a switch from a recognized brand, to a generic label product.

From the consumers perspective, buying a generic product may come with a number of risks. First, they don’t know the food item, how it tastes, how well it cooks and other questions that they don’t have to answer when they stick to a nationally recognized brand. It’s about reliability and familiarity, and the relationship that the consumer already has with popular brands.

At the same time, food inflation has continued to rise disproportionately with income levels, and affordability for healthy foods has become a significant concern for American shoppers. Eyeing the lower priced generic brand is appealing, if it helps to stretch that grocery budget. But it is a little like rolling the dice; if they buy it and dislike it, they really aren’t ahead for taking that risk and the cost of throwing out something that did not meet their standards.

Private label products like household cleaning supplies, seasonings and baking ingredients are a little easier to weigh and experiment with, in the eyes of the consumer. There is consistency in certain products (for example, black pepper or table salt) that makes the purchase a lower risk, high value decision for the shopper. They feel comfortable going with a lower priced product, if they believe that the difference between the generic label product and the national leading brand is negligible.

Customers who shop at your grocery store or chain, do so as an act of trust. They identify with the grocery store and look favorably on private label brands, when they offer equivalent value for a more economical price point. It’s about saving money, without compromising on quality whenever the shopper chooses a private label product versus a recognized brand leader in the same category.

What Kind of Private Label Meat Products Should You Offer?

If your grocery chain is considering a foray into expanding your private label products to food items with a limited shelf-life, one of the best places to start is frozen hamburgers and turkey patties. Not only do frozen patties have an extended product life (when stored correctly) but there are constantly in demand by consumers who want fast and easy to prepare proteins.

For over 100 years, the family behind Miami Beef® has been innovating frozen hamburgers for the food service industry, institutional education and healthcare providers, the travel and tourism sectors, and American military commissary.

Our state-of -the-art processing facility in Miami Florida provides:

Organic meat patties
Frozen 100% all-beef burgers (economy to grass-fed varieties)
Turkey patties (cage-free)
Chicken patties
Blended burger varieties including pork and veal.
Premium American Style Kobe hamburgers
Succulent Wagyu beef patties
Black Angus burgers
Beef and Soy blends
Economical blends
Low Fat

Using traditional methods past down through three generations of family, Miami Beef® uses fresh ingredients to tailor flavors in our premium recipes. In our premium collection of burgers, we use no artificial flavors, just real ingredients folded into a hearty and healthy mix that consumers enjoy.

From supplying large national fast-food franchises to grocery store chains nationwide, Miami Beef has the processing capability to provide quality hamburger patties and private label fulfillment. We produce millions of pounds of hamburgers every year for our wholesale customers.

A Little Bit of Science and Support: The Research and Development Team at Miami Beef®

Our in-house research and development team is where all the magic starts to happen. Since the success of your private label hamburger or turkey burger relies on being unique to other products offered in your store, our industry experts will help you customize your product, with a variety of creative options.

First, we start with a discussion with your marketing team about your brand identity and culture. The next step defines the type of private label burger you will sell. You can customize your burger in four steps:

Identify the size and shape of the patty. Choose from:

Round
Natural
Oval
Square
Thick
Or Hoagie style

Determine your fat to lean meat ratios, to create an economical budget-friendly burger, or a health-conscious fat reduced product (or both). Choose from:

90/10
85/15
80/20
75/25
73/27
70/30

Build your customized flavor profile. Upgrade your burger flavor to one of our premium, all-natural ingredient blends to add value for your customer. Premium blends include:

Vidalia Onion
Portobello Mushroom
Jalapeno
Bacon Cheddar
Blue Cheese
Mushroom Swiss
BaKon (pork free alternative)
Salisbury

Coordinate branding and labeling with our research and development department, to design a package that will help the product become a sales leader in category, for your grocery store or chain.

Miami Beef® is the resource and processor behind many successful private label beef hamburger and turkey burger brands. We’re ready to help you create a new revenue stream with savory meat patties that your customers will appreciate and enjoy.

Portion Control and Food Service Profitability with Miami Beef®

Posted on May 25, 2018

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

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

Preparation Time and Consistency

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

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

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

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

Food for Thought: Consumer Preferences Are Changing

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

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

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

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

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

Traceability in Meat Products Matters for Business and Consumers

Posted on May 13, 2018

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

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

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

Beef Is Tagged Prior to Slaughter

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

Raw Meat Retains Unique Identification

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

How Miami Beef® Protects the Food Safety of Our Products

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

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

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

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

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

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.

New Trade Deals With Japan Brings Growth Opportunity for American Beef

Posted on March 15, 2018

For Japanese consumers, 2018 marks the first moment in two years, that they have been able to access American beef products. The legislative ban on imports of meat products from the United States, has created an exciting opportunity for producers and processors to re-enter the Japanese market, which has a growing demand for red meat.
A new report from the U.S. Meat Export Federation (USMEF) shares that volume exports in 2017 to Japan increased in frequency by 7%, and in value by 19% in the first year after regulatory restrictions were removed.

Unfortunately, the uptick in imports of American beef also promoted an announcement of a 50% tariff on U.S. meat imports to Japan. The USMEF and other agencies worked promptly to negotiate with the Japanese government, to ease the tariff, and the trade experts anticipate that the increased rate will be dropped to approximately 38%, to balance consumer demand and affordability.

The $375 billion-dollar trade deficit between China and the United States has impacted American beef producers, as talks continue about tariffs in other export classes.

Japanese Consumer Demand for American Beef

Japan is the world’s second largest beef importer by value, and it was once the leading buyer of all American beef products, at a rate of $1.6 billion dollars per year, before the first restrictions on imports began, in 2003. The first moratorium was implemented during the international outbreak of bovine spongiform encephalopathy (BSE), also know as ‘mad cow disease’. During the incident, the domestic beef production in Japan fell dramatically, while consumer concern over the safety of red meat products suppressed purchase demand.

Raising cattle in Japan is expensive, and the country relies on international importers to provide products to meet the rising demand and affluence of Japanese consumers. In Japan, household income has continued to grow slowly, but households in the country are still among the wealthiest in the world. And they are willing to pay a premium price, for specialized cuts of beef, both grain and grass-fed.

American Beef Producers Poised to Surpass Australian Suppliers

In the United States, American beef producers are excited about the opportunity to regain their position as the largest beef exporter to Japan. Although trade agreements between Australia and Japan give Australian producers a price advantage with lower tariffs, in the first two months of 2017, beef imports from Australia accounted for 47% of total purchases. American beef exporters supplied 44% of total purchases in Japan, according to the Japanese Agricultural Ministry.

The price of locally raised Wagyu beef in Japan has skyrocketed, due to declining production. Wagyu beef producers in Japan utilize grain feed, which is identical to the American method of production. Australian beef exports are primarily from grass-fed sources.

The Japanese restaurant sector is booming, which is leading the increased demand for more affordable cuts of meat, as an alternative to Wagyu. In the first fiscal quarter of 2017, Japanese frozen beef imports from all nations totaled 89,253 tons, which marked an increase of 17.1% from 2016 sales. Japan sourced 37,823 tons (an increase of 25%) in that period, from non-EPA countries. Japan has protected Economic Partner Agreements (EPAs) with Australia, Mexico and Chile, for frozen meat products.

American beef producers are encouraged by increased demand, and the growing value of Japanese beef exports. From January to May of 2017, U.S. beef exports were valued at $731 million dollars, which marked an increase in 32% from the same period in 2016. The United States shipped 123,290 tons of beef to Japan, in the first quarter of 2017. International beef exports from the U.S. to all countries, was 497,323 tons.

While trade talks from Japan are geared toward protecting the market value and demand for domestically produced Wagyu beef, growing population needs and the pressure for specific cuts at a more value conscious price-point, will help U.S. beef producers and processors meet demand, as a safe and high-quality beef provider.