As a world-leading exporter of red meat around the globe, your mates at Aussie Beef & Lamb turn a key eye to trends in red meat on the menu. Our experts pegged 6 themes set to pay dividends for operators everywhere, not least in North America. We’ll cover them here and in more depth as the year unfolds. Let’s get into it!
All Cuts Considered – This is about operators turning to underutilized cuts to help control costs for themselves and their guests…while sacrificing nothing in flavor. It’s also more sustainable, as using more of the animal means less is wasted or goes in the “trim bin.” You’ll find some excellent tips and helpful videos for sourcing and cutting down economical primals into tasty and profitable parts here.
Remixed Roots – This popped up in trend predictions here in the US as well – a nod to chefs blending their own heritage with lived experience or another culture they fell in love with to create another, “third” culture. The deeply personal nature of the blend makes it more than just “fusion” cuisine redone, and it’s something we see all the time in successful restaurants. What might your own roots reveal when remixed?
The Main Event – Here we’re talking about menus or entire concepts built on a singular idea, that one killer dish that’s the star of the show to the point that it can be the sole focus. Streamlined operations and supply chain, ultimate craveability and differentiation…there’s a lot to be said for doing one thing and doing it extremely well. Maybe it's steak frites, or an exceptional burger, or a smoked brisket. What if you could spin off a concept to just do the one dish you’re known for?
Cured & Crafted – this trend is about the time-honored and primal techniques for smoking, curing, fermenting and dry-aging red meats. Another way to maximize utilization, and also apply signature flavor and experiences for guests. Technology and equipment advances are making this easier and safer than ever, and chefs are leaning in. Not to mention there are more commercially cured products on the market with restaurant quality built in, from lamb hams to Wagyu bresaola. Check out this quick primer on dry aging while you’re at it!
Living Luxe – In a tight economy, guests still hunger for affordable luxuries and indulgences. Top shelf red meat satisfies all those pleasure centers, and lets diners live and share the “good life.” With world-leading Wagyu featured in the worlds’ top steakhouses, and new breeds of high-marbled lamb hitting the market, there are lots of ways operators can make luxury experiences accessible.
Stacks of Snacks – combine the overwhelming demand for more protein, all the time, with little treat and snacking culture, and you get this trend. Who said snacks have to be carbs and sweets? Think sliders, toasts, skewers and nachos, and you’ve got easy-to-execute flavor bombs that work any time of day.
For a look at the full trend report, check it out from our sister site at Rare Medium.