Foodservice
Let our chefs and supply chain experts serve up new ideas for beef menu concepts and for increasing your beef sales.
Stay ahead of what’s shaping beef on today’s menus with the latest consumer insights, industry updates, cut information, and menu inspiration. Explore the trends driving demand and discover new ways to elevate your offerings.
Beef University
Beef University is a free, online training program covering beef basics that will help you market and menu beef.
MAXIMIZE THE PROFIT ON YOUR BEEF CUTS
The Cash Cow series, produced by the New York Beef Council, is a collection of educational videos designed to help restaurateurs maximize the profitability of beef menu items. Each video offers practical insights and strategies for enhancing the value of beef offerings on restaurant menus, guiding viewers on ways to optimize sourcing, preparation, and presentation. Perfect for chefs and restaurant owners, the Cash Cow series provides valuable tips to ensure that beef dishes not only satisfy customers but also drive financial success.
Top Sirloin
Mark Elia breaks down the Top Sirloin Butt or as he calls it "the Cash Cow."Boneless Strip loin
Master butcher Mark Elia breaks down a boneless strip loin and shows how to maximize profitability.
Bonless Ribeye
Mark Elia breaks down the boneless ribeye and teaches how to maximize profit from this cut.
Tenderloin PSMO
Mark Elia shows how to get the most out of your Tenderloin PSMO.