Where’s the beef? Today, the better question to ask is what’s the beef? Restaurants are marketing the tasty cuts blended together in their burgers and other dishes made of ground meat because it sets them apart.
“Consumers are not just focused on the muscles in their meat, but their sourcing as well — whether they are domestic or from Australia, grass-fed, antibiotic-free or have growth hormones,” says Chris Fuller, president of Fuller Consulting, based in San Diego. “Any time chefs or butchers talk about ground beef they need to know where it’s coming from and what muscles are included.”