38% Wine17% Beer20% Cocktail

of operators menu steak,1 percent up from 2013

1.1 billion lbs of steaks purchased in 2014

Overall wholesale purchases of steak by foodservice operators*

Steak stimulates sales of other higher-margin items on the menu**

There’s a reason why operators invested $11.4 billion in steak in 2014: Steak satisfies and keeps customers coming back for more. Steak is flexible enough to menu a variety of flavors and concepts at a range of price points. But most importantly: Guests who order steak spend more and they are very likely to continue visiting your restaurant.

STEAK DRIVES BIGGERchecks, traffic

Top-selling steak cuts in foodservice in 2014* (M lbs sold)

Fastest growing steaks in foodservice* (M lbs in 2014)

Ranch Steak

Flank/Skirt Steak

Delmonico Steak

T-Bone/Porterhouse

Steaks drive higher repeat visits**

For more information visit BeefFoodservice.com/Steak *Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, December2014**Source: The NPD Group/CREST® year ending September 2014

Sirloin Steak

Ribeye Steak

Filets

Strip Steak

Flat Iron Steak

T-Bone Steak

Flank/ Skirt Steak

244M +14M

+5M

+3M+2M

180M163M140M110M

71M61M

The share of protein supper

entrée servings for steak and all other beef entrees grew

from 15 to 17 percent in 2014.

Steak at dinner is growing**

Steak entrées ordered for dinner

in 2014.

15% 17%

Take a look at the value that steak can bring your business

Steak boosts check averages**

When steak is ordered for dinner, the average check size with beef is higher because consumers are more likely to order other items such as dessert and drinks.

$18.90

$14.06

$30.22

$40.19

Casual dining

Fine dining/upscale hotel

Chicken

Steak

Chicken

Steak

Fine dining/upscale hotel

Casual dining

Side Dish

Alcoholic Beverage

Dessert

Side Dish

41% Side Salad

37% Side Salad

Alcoholic Beverage

Dessert

91%

64%

31%

93%

11%

27%

Of Steak items on the menu:

Center of the Plate Dishes

SandwichesMexican Dishes

SaladOther items

Steak is menued in a variety of ways

Fine dining

will revisit

48%will revisit

46%Casual dining

42%Average of all visits

Steak remains popular

Steakhouses were the fastest growing category in 2014

Q2 2012

Q4 2014

The number of steak items on fast casual menus grew 4.2% between Q2 2012 and Q4 2014

50% 21% 9% 4% 17%