To get more value per pound of beef, you must be a cut above the rest. Literally.
Certified Angus Beef ® meat scientist Diana Clark says millennials’ demand for taste and visual appeal is changing how beef is cut and merchandised.
“Millennials are doing something right. They realize taste is important, and marbling is important.”
Cutting meat into thick fillets can be visually appealing and create a more manageable portion size that entice consumers to try different cuts with more flavor, Clark says.
“Altitude is attitude in the culinary world. You get that nice plate height, and now I have this fillet that has great flavor,” Clark says while describing more trendy cuts, such as the Spinalis steak and the filet of rib. How-to instructions on creating those cuts can be found here.
Amidst a social media-saturated culture, bone-in cuts are increasing in popularity. Simply Frenching a bone-in ribeye steak can increase its value, Clark says.
“A lot of people, since they are removed from agriculture, forget this meat they’re about to consume was living at one time,” Clark explains. “Millennials have gravitated towards cuts that have the bone in them. ‘It’s cool because now I can take a picture and show all of my friends.’”
As consumers become more interested in smaller, novelty cuts like the spinalis or the rib filet, Clark says the demand for beef in general continues to grow.
“From a packer standpoint, getting to these smaller cuts can be time consuming and it will take time to adjust. But it’s driving up the value of beef. People love it, and they can’t get enough.”
Some chefs are selling single 4oz cuts for $40 per plate, she says.
Others are finding new revenue streams beyond the meat. As pets become increasingly popular in American culture, a Texas barbecue joint generates thousands of dollars annually with an unusual product, Clark notes.
Every day the eatery would end up with a huge bucket of ribs to dump in the trash, until they decided to repurpose them back into the smoker overnight. Now they’re sold along the checkout aisle to customers for their pets.
But back to the main attraction of beef, while providing consumers new cuts of meat may seem daunting, Clark says Certified Angus Beef ® Brand provides many step-by-step instructions. Specifically, these two videos on rib merchandising and the top sirloin discuss how to meet millennial demand for flavor and visual appeal.
“If you take your cattle in to be processed, you can ask for some of these pieces whole and easily do it yourself.”