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9110 E. Nichols Avenue
Centennial, Colorado 80112
The National Cattlemen's Beef Association welcomes you to "Beltway Beef. Initiated in 1898, NCBA is the oldest and largest national marketing organization and trade association dedicated solely to U.S. cattlemen and women. With offices in Washington, D.C. ... more
Four in 10 millennials, who frequent restaurants more than any other age group, chose beef during their last restaurant visit, according to Beef Checkoff.
Their love of beef has forced operators to use creative ways to keep it on the menu at a more affordable price point.
Some operators, for example, are exploring cuts from chuck in order to fill the value gap between the super-popular ground beef and premium steak categories, Pusey said.
Operators are also flexing the versatility of mainstay steaks, like rib eye or sirloin, by exploring new ways to portion and menu.
"The ranch steak was designed to fill in this value gap; the ranch steak is now one of the fastest-growing beef cuts in foodservice today, with volume increasing by 2 million pounds from 2013 to 2014," Pusey said, citing data from Technomic.
"Hanger steaks also have seen a lot of success on menus.
Some operators are using these mid-value cuts as a meal ingredient too - as opposed to the center of the plate item - to further stretch their value."
Nature's Grill, for example, is an independent fast casual concept in Brooklyn, New York that serves a 6-ounce, lean-cut sirloin with jasmine rice, onions, peppers and tangy steak sauce on plain flour tortilla or in a bowl.
D'Angelo Grilled Sandwiches is serving a Korean BBQ beef sandwich, featuring freshly grilled sirloin topped with Korean BBQ sauce, fresh cilantro, creamy sriracha cole slaw and American cheese
"This is an effective approach to deliver the great steak experience guests look for when dining out, and help operators stretch profit margins while adding value and appeal to the menu," Pusey said.
USDA seeking veterinarians' help in promoting NAIS
"NCBA feels producer rights and confidentiality are a top priority," Pusey said.
Will Harrison, a beef producer from Elwood Ranch in Bella Vista, Calif., said
"For more than 20 years, we have invested [Beef] Checkoff dollars to help retailers implement nutrition labeling programs and provide information to consumers through websites and educational materials,"
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