As well as prime cuts used in rump, fillet and sirloin steaks and for Sunday roasts, offcuts and trim used in popular dishes such as burgers and pies will feel the impact of rising prices, reported Lynx’s spring 2015 market forecast.
John Pinder, managing director of Lynx Purchasing, said: “As often happens, caterers are getting the blunt end of the price pressure that major supermarkets put on suppliers, which is an international issue and not simply confined to the UK market.
Pinder said that whilst the normal effect of rising demand was for supply to increase to meet it but with retailers continuing to insist that suppliers maintain low prices, there was little incentive for farmers to increase production.
“While customers eating out expect beef to occupy a premium slot at the top of the menu pyramid, there can’t be too big a jump between the mid-price and premium dishes on offer,” he added.
Deep cuts
Lynx Purchasing’s report recommended that due to the price increase and low production levels, operators should consider alternative cuts to help keep their margins steady and prices competitive.
Dick Van Leeuwen, master butcher at Eblex, said: “Flat iron steaks have become well and truly successful over the last couple of years. We’re also working on a beef shank – similar to a lamb shank apart from the fact that it’s boneless and produced from the shin.
“It’s very cheap – only a little bit more than diced meat prices and would be ideal on pub menus. But then again, I’ve also seen it on Michelin star chef menus.
“I think the difference now is that we used to chuck half of [the animal] into mince and burgers but now we’re starting to harvest it and produce decent steaks and different portions.”