These cuts were developed based on results of the beef industry’s Muscle Profiling Study. Over 39 different muscles from the chuck and round were analyzed for functionality and the findings highlighted a selection of muscles that had a high degree of tenderness or flavor.2

The popularity of beef value cuts continues to rise, as more foodservice operators are offering them on the menu. The Flat Iron, Petite Tender and Ranch-Cut steaks have been available to operators nationally since 2002. The Flat Iron is on menus in casual and fine-dining establishments throughout the country.

Boosting Flavor
The overall spice consumption in the U.S. has doubled in the last twenty years, reflecting a greater desire for diverse and intense flavors, according to the USDA and the American Spice Trade Association. Plus, more and more consumers are preferring ethnic flavors with their steaks. Some ethnic herbs and spices that go great with steak include curry, cumin, cilantro and basil. Hot chili peppers, salsa, fresh ginger and wasabi also add delicious flavor to beef.3

Saucy Sandwiches
Culinary experts have noticed a growing trend towards sophisticated sandwiches made on artisan breads. In fact, sandwich category revenues have grown 10% annually over the last ten years4 and this incline doesn’t seem to be letting up. Customers are drawn to sandwiches for their portability, while chefs appreciate the culinary freedom sandwiches provide with the opportunity to use a diverse selection of fresh, premium ingredients.

Hot sandwiches are a big part of this growing trend, especially sandwiches made with international flavors. A.1. Steak Sauce is a versatile sauce that blends well with a number of flavors, and A.1. Thick & Hearty is the perfect complement to a thick and juicy steakhouse burger. Click here to see a list of how you can add A.1. in your recipes, including burger toppings and spreads. Or, see how operators nationwide are featuring signature A.1. burgers on their menus.

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