A Future for Beef?

The State of Steaks: American Beef

Beef, once the protein of choice for American meat eaters, has landed in the center of a fierce battle for the future of carnivorous consumption. For over a hundred years, Americans ate more beef than any other type of meat, but as chicken became more affordable than beef1 and health experts began to warn against the dangers of consuming red meat, chicken overtook beef in 2014.

However, in 2020, beef was once again the best-selling meat in America.2 So where do Americans stand on beef now? And will that hamburger really contribute to global warming? Read on as KaTom delves into the relative doneness of American beef.

Do Americans Still Love Burgers?

America produces over 20 percent of the world's beef,3 and we consume more per person than any other nation in the world. However, there are some serious concerns with our collective beef eating. Global warming concerns, health concerns, and land use concerns are all pressing in on the beef industry, and with good reason. But where do we stand now?

Beef Stats

  • Beef was the best-selling meat in America in 2020.
  • Beef sales increased by 23 percent from 2019 to 2020.
  • Some environmentally conscious entities are moving away from beef.4
  • Agriculture produces 10 percent of all American emissions, with cattle accounting for more than half of that.2
  • There's more chicken available per person than beef.5
  • Americans eat more meat, nuts, and eggs and fewer vegetables and fruits than health experts recommend.

The Problems with Beef Production and Consumption

Beef sales are increasing, as is beef consumption. Burgers were a very popular take-out menu item during 2020, alongside pizza and chicken wings.2 What's the problem, then? Raising cattle for consumption generates a lot of harmful environmental emissions, specifically methane,6 and eating too much red meat could be detrimental to your health.7

Global Warming

While agriculture is not the worst offender when it comes to global warming, it certainly plays a part. Depending on how it's measured, agriculture as a whole produces 10 to 15 percent of the total harmful emissions created by human-related processes. Beef production, and cows themselves, produce the majority of agricultural emissions. Therefore, many eco-conscientious consumers are opting to move their diet away from beef. Meat substitutes have sprung up to try and fill the void with an environmentally friendly vegan alternative, which you can read about in our fake meat facts and fallacies article.

Health Concerns

Recent research suggests red meat isn't as bad for us as some thought,8 but the perception of red meat as unhealthy still lingers. Red meat is high in cholesterol, saturated fat, and sodium, which many Americans already consume too much of.9 However, we've already established that Americans are eating more beef than their doctors would recommend.

There are a few things you can do to help make beef healthier for your customers, such as using less-processed lean cuts and cooking at a lower temperature. Highly processed cuts of beef have more nitrates and sodium, so minimally processed lean cuts have the least amount of the harmful stuff. Cooking at high temperatures can generate hydrocarbons in the meat, which are carcinogenic. 9

Is Beef Done?

Even with the difficulties illustrated above, beef is on its way up. So how can a restaurateur capitalize on the popularity of beef while still keeping health and environmental concerns in mind?

Buying local, grass-fed beef not only reduces the amount of preservatives used to keep the meat fresh, it cuts down on the emissions needed to transport the beef. On top of those benefits, advertising local sourcing will entice eco-conscientious customers and support small local farms.

Don't feel like beef has to be limited to your main course offerings. Diners are curious to try creative new starters and side items that include beef as a main ingredient, especially since you can use smaller portions of beef, limiting the downsides. Salads are still perceived as a healthier alternative to other entrees, but the protein of choice is no longer limited to chicken. Steak salads are becoming a popular choice for diners who are looking for healthier but still flavorful and filling meals.

Explore places for beef on your appetizer list, as well. In addition to classics like seasoned ground beef nachos and tacos, first-course shareables like hamburger sliders and steak medallions can get beef onto that part of your menu that's sometimes light on protein but flush with possibilities.

References

  1. Chicken More Popular Than Beef in US. Huffington Post. Accessed February 2022.
  2. Americans Are Eating More Beef as a 'Meat War' Looms. Business Insider. Accessed February 2022.
  3. World Beef Production Rankings. Beef2Live. Accessed February 2022.
  4. Epicurious Says It Will Stop Publishing Recipes with Beef. Insider. Accessed February 2022.
  5. Food Availability and Consumption. USDA. Accessed February 2022.
  6. A No-beef Diet Is Great — But Only if You Don’t Replace It with Chicken. Vox. Accessed February 2022.
  7. Red Meat Consumption Linked to Increased Risk of Mortality. Harvard. Accessed February 2022.
  8. . New York Times. Accessed February 2022.
  9. Is Red Meat Bad for You? Scripps. Accessed February 2022.