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
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.
As temperatures dip, leaves fall, and snow starts to swirl, customers will be reaching for comfort food classics. Many of these beloved meals feature beef, the ultimate ingredient for rich flavor.
But 94% of shoppers say they’re concerned about inflation this season,
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.
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.
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,
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.
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].
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,”
Offering Certified Humane® Natural Angus beef products can help you drive consumer loyalty in your restaurant or meat department. Contact us to learn how.