Meat Suppliers

While a number of restaurants have focused on growing trends in vegetarian or seafood cuisine, many top chefs are focusing on rekindling new ideas for beef recipes. These variations include new takes on traditional French cuisine, creating a new fusion variant that introduces new ingredients and ideas into rich, continental cuisine. Utilizing especially lean and high quality cuts of meat, such as Organic Beef and all-natural bison, these chefs are introducing an entirely new side of beef into the American culinary scene.

In addition to high quality formal restaurants, a number of emerging, quality casual dining locations are introducing organic beef on their menus. One primary example is the Burger Lounge in California, which has added an organic gourmet hamburger to its menu – where consumers are looking to save economically but also eat healthy (and support sustainable agriculture), the $8 burger provides a quality alternative to more traditional meat products. The grass-fed, all-natural beef has impressed consumers with its taste and quality, proving worth of its premium price (which is still less than a standard formal lunch at a restaurant.)

Analysts expect that demand for organic beef will continue to rise, as consumer education into health and agricultural practices is increasing. While leading eco-conscious states such as California and Colorado, as well as a variety of regions in New England, lead the way with adoption of green trends, many consumers throughout the country are increasingly turning to organic and green products as reliable alternatives to fast-food. Today, the quality and environmental impact of consumption decisions are having a great impact upon consumer decisions.