Beef remains the top protein source in the U.S. foodservice industry, comprising 30% of the total protein market in 2015. That year, 7.74 billion pounds of beef were sold to foodservice, with ground beef making up the largest volume at 5 billion pounds. Limited service restaurants purchased the most beef at 3.5 billion pounds. Operators continue to menu beef due to customer demand and the higher average checks it generates.

1. Beef Remains the Top Protein in
Foodservice
of total
foodservice
protein market
96% of operators
menu beef
(on par with previous years)
of overall
foodservice
purchases
Source: Technomic Usage and Volumetric Assessment of
Beef in Foodservice, 2015

2. Beef Remains the Top Protein in
Foodservice
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
7.95 7.85 7.99 7.92 7.74
0
1
2
3
4
5
6
7
8
2010 2011 2012 2013 2014 2015
Totalinbillions
Year
8.1
*Beef comprised 30% of total foodservice protein market in 2015
7.74 billion pounds of beef was sold into
foodservice in 2015 Beef volume in
foodservice has held its
own through a time of
record prices
For example, the
average steak cost in
foodservice is up 37%
since 2009, but total beef
volume is down only 3%.
Consumers still
want beef and are
willing to pay for it.

3. Total Protein Market in Foodservice
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
7737
7757
5315
2855
1600 75 70
MM pounds sold in 2015
Beef
Chicken
Pork
Seafood
Turkey
Veal
All Others
Beef makes up 30% of the 25.49 billion lbs
total foodservice protein market

4. Beef Volume by Segment
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
The largest share of beef is sold into the Limited Service segment
Limited Service
Restaurants
(LSR)
Full Service
Restaurants
(FSR)
Bars/
Taverns
Beyond
Restaurants
3.5B
lbs of beef sold in 2015
1.7B
lbs of beef sold in 2015
108MM
lbs of beef sold in 2015
2.4B
lbs of beef sold in 2015
Commercial restaurants make up 69% of beef purchases Non-commercial comprises
31% of beef purchases

5. Category Performance
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
Of the 7.74 billion pounds of beef sold in foodservice:
65%
13%
10%
7%
4% 1% Ground Beef
Steaks
Roasts
Other Beef
Pre-Cooked Roast
Beef
Ribs

6. Category Performance
In pounds
Ground Beef
5.0B
Steaks
973MM
Roasts
790MM
Ground Beef
$12.6B
Steaks
$10.4B
Roasts
$5.8B
Operator Purchases by Beef Category
In dollars
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015

7. Ground
Beef
Sirloin Tenderloin
Roast
Prime Rib Rib/Ribeye/
Ribeye Cap
Tenderloin
Filets
Top Selling Beef Cuts in Foodservice
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
5.0B
lbs
228
MM
lbs
192
MM
lbs
179
MM
lbs
153
MM
lbs
144
MM
lbs

8. Beef Products Used in Foodservice
Ground Beef is the most prevalent beef product used.
75%
of operators use
ground beef
42%
of operators menu
Steak
14%
of operators menu
ribs
36%
of operators menu
roasts
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015

9. Reasons for menuing beef
68% My patrons want to be able to enjoy
beef in my restaurant
63%
My customers are pleased with
beef’s taste and that reflects well
on my operation
54% We have signature items that
feature beef
50% Beef drives repeat visits from my
most loyal customers
49% Dishes with beef often involve a
higher average check
42%
Beef attracts customers who spend
more than customers who order
other proteins
38% Beef drives traffic
Why are Operators Menuing Beef?
Source: Technomic, 2014

10. Importance of Steak on the Menu
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
Increases
traffic
Makes a
successful
LTO
Eliminates
the veto
vote
Brings in
affluent
diners
29% 31%
30% 14%

11. Additional Resources at
BeefFoodservice.com

12. The Beef Checkoff Offerings
Contact us at Foodservice@Beef.org
Product Development
and New Cuts
Issues & Crisis
Management
Fabrication Techniques
Menu Development
Culinary Innovation
Menuing Strategies
Market Research &
Intelligence
Nutrition Research
Safety Research
Industry Education
and Training/Tools
Beef Production
Education and
Engagement
Beef. It’s What’s For
Dinner. Resources
Product Quality Research
Sustainability