The newly released 2017 Foodservice Volumetric Study found that 97 percent of foodservice operators are serving beef. The study also revealed that beef had the highest gain in volume of all proteins in 2017. The study, commissioned by National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, measures industry-wide animal protein purchases sold to foodservice operations. A total of 964 operators participated in the study. Roasts show a notable increase in popularity, but sales of all beef cuts did well across the foodservice industry. There was also a notable shift toward higher-priced and emerging cuts such as flat iron, petite tender medallions and hanger. The increase in popularity points to strong consumer demand, as well as the growing trend of in-house fabrication, which allows the operator to explore new cutting techniques to offer guests a unique beef-eating experience. And that is “a win-win for their operator and their customers,” according to Chef Dave Zino, chef at NCBA. USDA indicated beef popularity will continue to rise with projections reaching 9.6 percent more in 2018 than in 2015. — WLJ
