New Menu Intelligence

Cut utilization resources for the top sirloin and top loin now are available on the New Ways to Menu Mainstay Steaks section on the checkoff's BeefFoodservice.com. This demonstrates with operators how they can take cuts they're already buying (ribeye, top loin, top sirloin, etc...) and further fabricate and menu in new, innovative dishes. Resources include downloadable cutting guides, step-by-step cutting Slideshares, recipes, images and menu concepts.

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The beef checkoff increases beef demand through promotion, research and new product development, and a variety of other marketing tools.


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