MINNEAPOLIS, MN – Steak still signals quality and celebration, but Cargill’s first “State of Steak – Foodservice Edition” says restaurants win loyalty by nailing the basics: doneness, tenderness, presentation, and clear menu cues.
The report finds that one in four steak customers left unhappy with their last restaurant steak—most often due to inconsistent cooking or cuts—at a time when past experiences are the top driver of where guests dine.
Guests gravitate to the “Big Four” cuts—ribeye, sirloin, filet, New York strip—and increasingly expect visible grading, flexible portion sizes, and straightforward language that makes ordering easy and exciting.
Cargill urges operators to tighten both back- and front-of-house execution: train servers to guide customers on cut and doneness choices, empower kitchens to meet specifications consistently, highlight quality signals (e.g., USDA grade, “no artificial ingredients”), and pair steaks with promotions that tap into celebration and comfort.
Farm-Level Takeaway: Reliable, clearly graded middle meats still anchor demand; programs that deliver consistent eating quality and simple, confidence-building menus capture more repeat visits—and more value—back through the beef chain.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
