"A Full Set" or Good Old Tenderloin?
Rethinking Beef Consumption in the Food Service Industry
A Call for Whole-Animal Utilization: Full Set
Rethinking Beef Consumption in the Food Service Industry: A Call for Whole-Animal Utilization “A FULL SET”
The food service industry, including restaurants, hotels, resorts, airlines, cruises, and event halls, is a significant driver of beef consumption, accounting for approximately 30-40% of global beef consumption.
Here’s how this is roughly divided:
In North America and Europe, beef is a major component of restaurant menus and hospitality offerings, making these regions some of the largest contributors to beef consumption through the foodservice sector. In tourism-heavy regions like the Caribbean, Southeast Asia, and parts of Latin America, the share of beef consumption from hotels, resorts, and cruises is higher due to the influx of tourists. Fast food chains in markets like the U.S. and Brazil account for a large share of beef consumption within restaurants, particularly through burgers and other beef-based fast foods.
The food service industry, including restaurants, hotels, resorts, airlines, cruises, and event halls, is a significant driver of beef consumption, accounting for approximately 30-40% of global beef consumption.
However, the industry's purchasing habits are contributing to a serious inefficiency in the beef supply chain, one that is often overlooked: the selective demand for only premium cuts like tenderloin, ribeye, and sirloin.
What many in the industry don't realize is that these high-demand cuts make up only a small percentage of a beef steer. This practice leads to an excessive number of animals being slaughtered to meet demand for just a few parts of the carcass, while the rest of the animal is often underutilized. This inefficiency not only contributes to higher costs but also has significant environmental implications. It's time to rethink how the food service industry sources beef—and whole-animal utilization also known as buying a full set is the solution to the problem and key to a more sustainable future.
The Problem: Selective Beef Consumption?
Most food service businesses order specific, premium cuts of beef like tenderloin, ribeye, and sirloin, which together represent roughly 30-40% of the hot carcass weight of a steer. These cuts are in high demand because they are tender, flavorful, and command high prices in the marketplace. However, the supply chain issue arises because to fulfill orders of these specific cuts, producers are forced to slaughter far more animals than necessary.
For instance, to supply a resort’s order of 150 kg of tenderloin, producers may need to slaughter 50-60 steers because the tenderloin accounts for just 2.5-3 kg per animal. This practice results in large portions of the steer being left over, often sold for ground beef or at lower prices, which reduces the overall economic value of the animal and creates an imbalance in the beef market.
The Environmental Impact
The environmental cost of this inefficiency is substantial. Raising cattle requires vast amounts of resources—land, water, and feed—and results in significant greenhouse gas emissions, particularly methane. The more animals that are slaughtered to meet the demand for premium cuts, the greater the environmental footprint.
If the food service industry continues to purchase only specific cuts, this inefficiency will perpetuate, leading to unnecessary environmental degradation.
The Solution: Purchasing a Whole Animal: A Full Set
?Whole-animal utilization offers a way to mitigate these inefficiencies. By adopting a whole-animal approach, food service businesses can significantly reduce the number of animals slaughtered and make better use of every part of the steer.
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What is Whole-Animal Utilization???
A full set means purchasing or using the entire animal, not just the premium cuts.It is possible to order a customized full set to the needs of the establishment. Steaks, roasts, thin cut steaks, cubed meat and ground meat can all be prepared according to demand by the producer. These cuts then can be utilized in various part of operation, particularly, in restaurants and hotels and resorts. This approach encourages chefs and restaurateurs to embrace underutilized cuts such as flank steak, short ribs, brisket, chuck. These cuts are often just as flavorful and versatile when cooked properly, and they provide an opportunity for restaurants to get creative with their menus while reducing waste.
Economic Benefits?
Lower Costs: Whole-animal purchasing can be more cost-effective for businesses, as lesser-known cuts are typically cheaper but can be sold at a premium with the right preparation. In examples of all inclusive resorts, this offers an opportunity to come up with new dishes to impress the guests in the buffet settings.?
Balanced Supply Chain: By creating demand for all parts of the steer, the industry can help stabilize the beef market, making it more sustainable and economically viable for producers. At the end of the day, they too want to sell all of the meat of their steer and not just their loins and ribs.
Environmental Benefits??
Reduced Carbon Footprint: Fewer animals slaughtered means a reduced environmental impact, including lower greenhouse gas emissions, water consumption, and land use.
Sustainability: Using the whole animal means less waste, and the more efficiently an animal is used, the fewer animals are required overall.
How Food Service Can Lead the Change?
The food service industry has a unique opportunity to drive change by adopting whole-animal utilization and educating consumers on the benefits of a wider variety of beef cuts. Here are a few ways food service providers can take action:
1. Promote Alternative Cuts: Encourage the use of flavorful but less popular cuts like flank steak, short ribs, and chuck in menus. These cuts can be just as delicious and often offer a better margin for businesses.
2. Creative Menu Design: Chefs can get creative with how they incorporate different cuts into their dishes. For example, using brisket in a slow-cooked barbecue dish or flank steak in a fajita can be just as appealing as a ribeye steak but at a lower cost.
Watch the Video3. Consumer Education: Educating consumers about the environmental and economic benefits of choosing a wider variety of cuts can shift demand away from just the premium sections of the steer.
4. Culinary Training: Train chefs to make the most of every part of the animal. Whether through braising, smoking, or marinating, there are endless ways to make the less popular cuts just as appealing as the premium ones.
A More Sustainable Future for Beef Consumption?
Adopting whole-animal utilization isn’t just a trend; it’s a necessary step toward making beef consumption more sustainable. If the food service industry can shift its focus from selective cuts to whole-animal usage, it will reduce the number of animals slaughtered, improve supply chain efficiency, and significantly reduce the environmental impact of beef production.
As an industry, we have the power to shape the future of food. By rethinking how we source and serve beef, we can create a more sustainable and profitable system for everyone involved—from producers to consumers to the planet.
F&B Assistant Manager
6 个月Great advice! ?