According to the USDA, there is no evidence to suggest that food produced in the United States can transmit COVID-19. Learn about food safety during the COVID-19 crisis and how to properly store, prepare, and cook your beef purchases.

Foodservice & Retail

Industry Insights

Our team of experts is dedicated to bringing you the latest in consumer trends and more to help elevate your business. Find inspiration in the articles below, learn more about Aspen Ridge® Natural Angus beef products, or contact us below to learn how to exceed your customers’ expectations.

ARTICLES

Want to Beef Up Your Meat Sales? Educate Your Shoppers on These Beef Basics.

Strip steak. Sirloin. Chuck roll. Flank steak. Natural Angus. USDA Prime or Choice. If you’re a beef retailer or grocer, you probably see these terms every day—and you probably know them in and out. But your shoppers might not, despite their gravitation toward the meat case.

Retailing Beef This Summer? Here are the Best Grilling Cuts to Offer This Season (Plus How to Promote Them)

Grilling season is in full swing, and with it, opportunities for boosting beef and grocery sales throughout your store. This year’s grilling season was off to a slow start in May, which IRi speculates could be due to continued COVID-19 outbreaks and inflation.

How Restaurants and Chefs Can Delight Guests in the New Year: Support Their New Years’ Resolutions

The New Year is almost here, and for food service, 2022 is looking promising—some 70% of consumers feel comfortable returning to restaurants, and trips to restaurants were up 7% as of October 2021[1]. According to Intouch Insight’s latest Changes in Consumer Habits report,

How Grocery Stores Can Support Their Shoppers’ New Year’s Resolutions

The holidays are upon us, and before we know it, we’ll be ringing in the new year. With any new year comes resolutions, among the most common healthy eating and New Year’s resolution diets. Last year around this time, we saw an even greater interest in healthy eating than usual as consumers came off the heels of quarantine during the COVID-19 pandemic.

3 Ways Retailers Can Cut Down on Grocery Spoilage and Avoid Expired Meat

While the past two years have presented no shortage of new challenges for the food supply chain, one consistent challenge remains: reducing food waste. Before the pandemic, the U.S. Department of Agriculture estimated 30%-40% of the food supply goes to waste[1]

How Small Menus and Premium Beef Cuts Help Restaurants Cut Down on Food Waste

With the simplicity and profitability that menu redesign can bring, the restaurant industry’s trend toward smaller menus has been on the rise for some time now. Smaller menus can create efficiencies in preparation, lower labor costs, and eliminate “choice paralysis,”

How to Boost Your Specialty Meat Sales: Marketing Natural Angus, Wagyu, and Prime Beef

The demand for specialty meats has been on the rise for several years due to growing consumer interest in clean eating, animal welfare, and environmentally friendly practices. In its 2021 Power of Meat report, the FMI Foundation for Meat and Poultry Research and Education shared that 5 out of 10 shoppers seek antibiotic-free products,

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