Consumer preferences continually change and evolve, and red meat is no exception.
While the traditional cuts are still firm family favourites, there are a number of emerging trends in food service that butchers should be aware of in order to meet demand from consumers who are looking to do something different at home.
Research has shown the top five red meat trends across Australia are:
1. Big is best: bring theatre to the table with large, on-the-bone beautifully presented meats that are designed to share, such as rib eye on the bone, whole beef shin and roasted lamb saddle.
2. Luxe comfort: when times are tough, consumers seek food that satisfies cravings and budgets yet leaves room for a meal out to still feel special, such as lamb neck sharwarma, lamb and macadamia pizza and Sichuan beef and mapo tofo jaffle.
3. Tongue twisters: offal is in demand and none more so than tongue, whether poached, grilled, shaved or corned, such as shaved beef tongue with radish, chargrilled Wagyu beef tongue and a tongue taco or banh mi.
4. Sticky situations: throw out the knives and forks! Skewered meats on sticks with a street food vibe make protein the hero, such as a Wagyu intercostal kebab, lamb skewers with chilli, honey and lemon emulsion and barbecue cumin lamb skewers.
5. Pastrami me: originally a preservation technique, pastrami is now being loaded between bread, slipped onto skewers and placed on plates – such as pastrami and pickles on rye, Wagyu brisket pastrami skewers and smoked pastrami roll with pepper sauce.
Butchers looking to tap into these trends could consider how to hero these products in store or offer pre-made skewers, pastrami sandwiches or luxe comfort pizzas and jaffles.
To learn more, watch this video.