Protein Outlook Edition November 2023
November We have a special relationship with Certified Angus Beef. Our association with them allows us access to the very best beef products available in the United States. Bringing Certified Angus Beef to our customers is something we take seriously because there is great value in providing the best beef we can. It allows us to promote one of our core values: help you to drive traffic to your restaurants by offering great food. This past month we were able to connect with the people that make up the Certified Angus Beef organization: The ranchers and farmers, the processors and distributors, and the people from the CAB organization that connect all of us. The event was tremendous, and it has inspired us to fill our November toolkit with information on the beef industry. Most of all this event reminded us that providing great beef products is not simply a way to earn a living, it is a way of life for our suppliers. Those family ranchers and farmers pour their hearts into taking great care of their livestock and their land. Land, that in many cases, has been passed down for generations through their families. It was simply an honor to see the dedication and thoughtfulness put into this industry. We at Sysco, walked away with a tremendous sense of duty to relay their message of the great quality that is Certified Angus Beef and to do what we can to support the local ranchers and farmers not only because they are great people but because the value of their products makes a positive difference for all of us.
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Cattle and beef supplies will tighten in 2024 and 2025 and begin to increase in 2026-2027. Beef exports slow from 2023-2025 and imports increase, the market signals the need for more lean beef. Retail beef, pork and poultry prices will increase from 2024-2025, as total meat supplies decline. Growing demand for Prime, Certified Angus Beef and Choice is responsible for ALL the demand growth in 20 yrs. The market signals that are being sent from retail and food service have been very clear: Consumers want more and have been willing to pay more for the GOOD STUFF!
Here are two charts that show historical protein production in the US and how consumers have spent over the years for beef, pork, and poultry. We see strong demand for premium beef with a dip in beef production. That may indicate steady to higher beef markets with fewer down market buying opportunities.
Consumers are demanding and purchasing higher quality beef. This demand has shifted producer’s focus with markets paying them premiums to produce better herd stocks that grade at Choice and higher. Consumers are looking for high quality beef products, great dining experiences and are willing to pay for premium beef products.
Let’s Get Started
A couple of things that caught our attention from trend data gathered by Datassentials: Octopus and Corn Ribs. We have paired corn ribs below with our great Pork Pastor. The octopus is a stunning dish that we have paired with Mediterranean flavors.
Charcuterie Pairings When putting together nicely paired bites of charcuterie, cheeses, cured meats, dried fruits and condiments, keep a simple rule in mind: Opposites attract. Sweet goes with salty, mild with spicy, rich with plain. (And, as with most rules, you will also find plenty of exceptions.) Here are eight ideas for appetizer bites where the flavors work together in harmonic contrast. All of these products are available through European Imports, a Sysco company that delivers globally sourced delicacies directly to your kitchen.
Pecorino Primo Pepato and Mike’s Hot Honey
Les Comtes de Provence Fig Jam and Cypress Grove Humboldt Fog Goat Cheese
Life in Provence Brie and Les Comtes de Provence Apricot Jam
Grafton Village Maple Smoked Cheddar and Délifrance Mini Baguette
Pizza and Wings
Pair on-trend rubs and seasons with easy to make sauces for great additions to your menu that keep you on-trend and drive profitability without disrupting your kitchen.
Nashville Hot with Buttermilk Aioli
Umami Odyssey/ Truffle Peppercorn Aioli
Thai Lime with Gochujang Blue Cheese
Pepperoni and Cheese on Crinkle Fries – 5.1M Likes
Trending on Social Media
Garlic Fried Baby Gold Potatoes 2M Likes
Chicken Tortilla Lasagna – 3.2M Likes
Buckhead Seafood Fresh Fish Program
Our fresh seafood program includes twelve species offered fresh from our custom butcher shop. Want it portion cut? Just let us know what you need and we will take care of it for you. Fresh seafood is in stock at our facility in Chicago with multiple deliveries each week to our distribution sites guaranteeing fresh seafood delivery on your regular delivery trucks.
Let us dry age your favorite cut at our custom butcher shop. We are happy to dry age precisely to your specifications. Shown here are our Char-grilled Dry Aged Bone in Ribeye and our Grilled Dry Aged Strip Steak.
Portion cut salmon is a great way to ensure consistency. Offered in both Chilean and North Atlantic varieties let our custom butcher shop do the cutting and weighing for you – use our portion cut fresh seafood on your menu.
Cut steaks are our passion at our custom butcher shop. We love making Osso Buco and many other specialty items as well. Connect with us and let us fabricate your favorite protein.
Burgers and Sandwiches
Prime and Dry Aged Burgers are new grinds that help your menu stand out and attract those new customers driving traffic to your restaurants. These ground beef options are prepattied and ready to use