Meaty Matters


Buying high-quality proteins is a cornerstone of many operators purchasing plans. John DaLoia, director of culinary and corporate executive chef for Stampede Meat, Bridgeview, Ill., gives his thoughts on trends in protein purchasing.


We asked John DaLoia, director of culinary and corporate executive chef
for Stampede Meat, Bridgeview, Ill., for his thoughts on trends in
proetin buying. Stampede Meat is a supplier of custom and branded
value-added beef and pork products.


What center-of-the-plate trends are you seeing?

Operators are feeling the economic crunch and everyone’s trying to contain costs. Our customers are requesting reduced portion sizes, choice grade meats instead of prime and more pork products. They’re also trading down to less expensive beef cuts—going from a sirloin steak to a Ranch Cut (from the chuck), for example. On the flavor front, Asian is very popular as are comfort foods like stroganoffs.

How are you helping restaurants make more cost-effective purchases?

On some of our value-added meats, we’re adding 5 to 10 percent more marination. Increasing the marinade not only can boost the meat’s weight by 15 percent, it results in a juicier product. We’re also steering them toward bone-in instead of boneless cuts; a bone-in strip provides 10 to 15 percent more plate coverage. Plus, we can build custom products that conform to a restaurant’s food costs—whether that’s $2.50 or $5 for a center-of-the-plate serving.

Are you working on other cost-saving measures?

We’re experimenting with new and different cuts that have recently been identified by the National Cattlemen’s Beef Association. For example, we’re working with boneless country-style beef chuck ribs since short ribs are in great demand by Korea and the price keeps going up. We’re also looking to improve cook yield and fat trim on all our product lines.

What’s the key to center-of-the-plate purchasing in this economy?

Buy it right. Few operators can afford mistakes when it comes to purchasing meat. Educate yourself to become a smarter buyer, using your supplier as a resource for new ideas, product cuttings, custom solutions and cost-saving measures.

The meat market

Decreased supply is the big story as we move into the second half of 2008 and look ahead to 2009. The USDA’s Livestock, Dairy and Poultry Outlook published by the Economic Research Service in February forecasts lower cattle inventories and reduced beef supplies; beef imports will also decline as a weak dollar lowers demand.


Similar scenarios are unfolding with other red meat animals. After consecutive increases in 2005 and 2006, sheep inventory has declined over the past two years, states the report. While 2008 pork production is five percent above last year’s, prices are averaging 15 percent below 2007 levels. Many hog producers are losing money and have announced cutbacks in production in order to make ends meet, but “reducing inventory is a slow process,” says Bill Lapp of Advanced Economic Solutions.


Overall food price inflation and high feed costs are keeping most wholesale meat prices high, but Lapp warns that 2009 will be the year of “protein sticker shock.”

Wholesale prices for choice steers per pound

2006: 85.4 cents

2007: 91.9 cents

2008: 90 cents

Wholesale prices for hogs per pound

2006: 47 cents

2007: 47 cents

2008: 41 cents

Source: USDA


More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources