The meat industry appears to be in need of a bovine intervention. The dilemma? Beef prices are through the roof, and at the same time, demand for beef, by both low and high-end consumers, is on the rise. As we enter the height of burger season, ask yourself if you’re getting the biggest bang for your beef.
According to a Wall Street Journal article, wholesale prices, or the amount meatpackers charge sellers for beef, peaked at the start of the summer. The USDA says at one point, the most popular product, choice-grade beef, reached $2.1137 a pound. This hefty heifer price breaks a decade-old record dating back to those unfortunate days of mad-cow disease in Canada that wreaked havoc on the U.S. meat market.
This time around, disease isn’t the cost-spiking culprit. Rather, ongoing drought in cattle-producing states has whittled the U.S. cattle herd down to its smallest numbers in six decades. Additionally, the dry weather parched pastures and drove up feed costs, forcing many ranchers to cull their herds and forcing meatpackers to try and pass off their extra costs.
For consumers, the high price per pound of T-bones, ground chuck, hanger steak and other beef products may lead them to stray to other carnivorous consumption such as lamb, chicken and pork.
It might be a tough sell however, because trends show that beef is only gaining in popularity. Restaurant Hospitality recently published an article describing top trends at the 2013 Aspen Food & Wine Classic. Top of the list? “Meat is Still the King.” The author notes that every chef-driven party focused on beef and pork.
Even many of today’s popular diets, like the “Paleolithic Diet” and “Atkins Diet” point dieters toward lean proteins and away from carbohydrates. Primal eating is, without a doubt, on the rise and is being called everything from “Paleo” to “The Caveman Diet.” Typically dieters are given free reign to consume meat, fish and veggies, as these were readily available to our cavemen ancestors. Grains, dairy and beans are usually off limits. Men’s Fitness even includes the meat-centric “Primal Blueprint” plan on its list of “Top Six Diets of 2013.” So, be on the look out for more meat eaters, or at least more meat orders.
As you can see there’s a bit of a tension here. Beef prices are rising but consumers can’t seem to get enough. So what’s a club to do?
Two options:
1. Make the most out of the beef burgers you offer
If you’re going continue to appease the masses and offer beef patties, why not go all out? Upgrade your toppings, sauces and other accoutrements and present your club’s burger with pride. The staff of Food & Wine shared their top ten beef burger recipes, the perfect inspiration for any chef looking to up the ante. The “Umami Burger with Port and Stilton” calls for pouring port on your burger, a ritzy swap for ketchup, while another is topped with a peanut-chipotle BBQ sauce.
In addition to these very practical beef burgers that could likely be served with mass appeal, Food & Wine also traveled the country to find the top ten over-the-top burgers in America. We thought we’d share, just for fun. Fair warning, donuts and ice cream are involved.
2. Consider creative carne alternatives
Burgers will continue to beckon members to clubhouses, especially this time of year. But no one said they had to be beef. Seafood lovers devour salmon, tuna or crab cake burgers and the possibilities are endless when vegetables enter the picture: Portobello patties, lentil burgers, sweet potato burgers and so much more. Chicken and pork also get the job done right. These white meats lend themselves to more creative toppings and sauces.
Better Homes & Gardens has 27 burger recipes that go beyond the beef including a delicious summer offering of turkey burgers with peaches and blueberries.
The club grill is so much more than a restaurant. It’s home base for socializing and networking among club members. Give them something to talk about by going gourmet. Changing up your burger has never been easier or as well received. With escalating beef cost, spicing things up with turkey or salmon might be the way to go.
Laura Hayes is NCA’s communications manager.