Innovate your menu with natural beef
Regardless of the reasons people visit your restaurant, your ultimate goal is the same: to impress and to create a memorable dining experience. Only the best ingredients will ensure you’ll leave your customers wanting more. By offering Cedar River Farms® Natural Beef, you’ll have access to a premium natural beef program and expert culinary staff to assist in menu development, product ideation, and staff training.
Uniform sizing allows for repeat performances
Cedar River Farms cattle are innately smaller in composition and more consistent in size, according to a Colorado State University study. The middle meat complex averages 10 lbs lighter than conventional beef with ribeyes accounting for 4 pounds of the lighter weight.* This means Cedar River Farms steaks can be cut thicker while maintaining needed portion size, giving the consumers a better eating experience.
Our ribeye areas average 10-13 square inches compared to 11-16 square inches for conventional beef cattle. You’ll appreciate the consistently sized portions so you can anticipate plate coverage and cook times from steak to steak. Furthermore, Cedar River Farms steaks remain more consistent in size during cooking, with up to a 12.2% better cook yield than conventional beef, resulting in a better value to the operator and ultimately the consumer.*
Quality natural beef will set you apart
Cedar River Farms offers the finest steak selection, adaptable to any menu and portion size. Exquisitely marbled beef is so succulent and tender, it will satisfy even the most discerning diners. Take advantage of this unique opportunity to feature one of the highest graded, most consistent beef programs in the industry and provide your restaurant with a true point of difference.
*Howard, S. T., S. Luzardo, D. R. Woerner, J. D. Tatum, and K. E. Belk. 2013. Evaluation of the Cedar River Farms® Brand: A Comparison of Retail Yields and Sensory Attributes of Cuts from All-Natural Fed Holsteins and Conventional Beef-Type Cattle. Submitted to JBS USA, LLC. Center for Meat Safety and Quality, Colorado State University, Fort Collins, CO.