From Pasture to Profits
Welcome to Beef Loving Chefs, a one-stop resource for chefs and foodservice professionals to beef up beef sales. Here you’ll find inspiring and educational videos, research and all the resources you need to promote beef on your menus.
Research is paramount in every decision impacting the beef industry. Research is essential – from ensuring that consumers have the safest beef supply possible, to providing new beef products and packaging, to building the scientific evidence proving the nutritional benefits of beef, to creating a sustainable beef product for a growing population, to understanding consumer attitudes about beef.
The Beef Lifecycle
The journey of raising beef is among the most complex of any food. Across this process, however, one important thing remains constant – and that’s the beef community’s shared commitment to raising cattle in a safe, humane and environmentally sustainable way. Working together, each segment of the beef lifecycle aims to make the best use of vital natural resources like land, water and energy – not just for today, but also for the future. The result is a delicious and nutritious food you can feel good about serving your family and friends.
Beef is an excellent source of protein and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. The nutrients in beef provide our bodies with the strength to thrive throughout all stages of life
Foodservice Cuts Chart
Beef cut posters are the most effective tools to learning more about the various cuts of beef where they come from on the carcass and the recommended cooking method for each cut. This beef cuts chart for foodservice contains the IMPS/NAMP number for each cut as well as order specifications and the cut tree.
These cutting guides feature step by step instruction on how to make various cuts including the Denver Cut, Sierra Cut, Santa Fe Cut and more. Use these guides to make fabricated cuts from the primals.
Yield documents are meant to provide general guidelines for approximate yields when fabricating newer, more innovative beef cuts from traditional subprimals like those from the Chuck primal. Start here, then do your own yield testing to zero in on exact numbers for your unique situation.