Category: Uncategorized

Meeting the Deepening Desire for Mexican Dishes

Posted on by Morgan Loecke

Meeting the Deepening Desire for Mexican Dishes

The Evolution of Mexican Cuisine on U.S. Menus and its Continued Rise in Popularity

Mexican food and flavors have been in demand for quite some time now. That’s no secret. But what’s astonishing is the continued popularity and growth that seems to have no end in sight. Currently, American diners are seeking out this global food at staggering numbers, but they’re expecting new, novel and innovative versions on menus. So, we dug deeper into the trends to understand what’s driving this sustained growth, the newest flavors that are garnering attention and how restaurants can take advantage of the ravenous consumer craving for Mexican cuisine.

A favored flavor

Mexican food is currently the third most popular cuisine in the U.S., behind only American and Pizza/Italian. In fact, there are more than 80,000 Mexican restaurants, accounting for 9.4% of total U.S. restaurants.1 Further, a recent study showed that Mexican food is fast becoming the most preferred food among younger generations, especially Millennials and Gen Z,2 and if forced to choose a single cuisine style for the rest of their lives, it would be Mexican!1

3 peoples sharing a plate of nachos

Diving deeper into the trends, web searches for nearby Mexican restaurants, Mexican food trucks and Mexican food styles have increased steadily and, in some cases, spiked astronomically. During the pandemic, for instance, searches for “birria” skyrocketed from near nothing to peak levels nearly overnight.3

The evolution of Mexican
3 quesadillas on a plate

While traditional offerings like tacos will seemingly always have a special place in the hearts and taste buds of diners, there is a desire for new and exciting flavors from the Mexican food realm. One of the current trendsetters is birria. This marinated dish is often served as a stew or soup, or in quesadillas. The National Restaurant Association recently named World Stage Soups and Stews as the #1 overall food trend, specifically calling out birria as a part of its increased popularity, as well as ranking the spicy, smoky, sweet meat as a top three trending ingredient for elevating tacos, sandwiches, poutines, nachos, pasta and more.4

Other Mexican-rooted trends include:4

  • Agave syrup was named as one of 5 “top flavors.”
  • Mexican seasoning mixes, like those made from salt, dehydrated lime juice, chile peppers and garlic, were named as 1 of 3 “top condiments” and is expected to join the likes of sriracha in terms of widespread kitchen use.
  • Tepache, a fermented beverage made from the peel and rind of pineapples, sweetened with piloncillo or brown sugar, seasoned with chili powder and served cold, was named as 1 of 3 Emerging Beverages (NA).
  • Sotol, a distilled spirit sourced from Dasylirion plants (a succulent in the asparagus family) from the Chihuahuan desert in northern Mexico and western Texas, was named as 1 of 3 Emerging Alcoholic Beverages.
So, what's next?
Albondigas meatball soup in a bowl with a tortilla on the side

As the evolution continues, what direction will Mexican food go next? For starters, complex heat and global peppers are gaining steam. Scorpion peppers, Guajillo and Hungarian Goathorn peppers are increasing in popularity.5 Backing that up, the trends are showing diners moving away from sweeter items in favor of bolder, spicier tastes and unexpected flavor pairings such as sour and umami, sweet and bitter, and spicy and sour.6 Cross-cultural fusion dishes are on the uptick once again,7 with heat and depth being utilized to create multi-dimensional dishes that broaden culinary experiences.8 And the versatile tomato will enjoy more love this year as a key element in trending dishes such as global, tomato-based sauces and dips such as Mayan sikil pak.9

Mexican and your menu

What are some ways you can add these flavors to your menu? Soups and stews are a fantastic starting point. They allow diners to experience new ingredients and unique flavors in an economically friendly dish.4 Another way is to twist tradition, taking familiar dishes and reimagining them with invigorating new flavors8 (how about Mexican-inspired meatballs?). As noted earlier, fusion-style applications are an ideal way to mesh cultural favorites, opening up a new array of global culinary opportunities.8 And don’t forget to highlight the ingredient varieties and source locations to give a sense of story, interest and transparency to your menu.10

WHERE WE COME IN

We’re not masters of making Mexican meals. But we do feature an array of Mexican-inspired meats in our portfolio. Further, we know plenty about helping operators create attention-getting menu items that diners find irresistible.

All of our premium offerings are fully cooked and meticulously crafted. Whether it’s succulent, sous vide-style meats, Texas-style pit-smoked barbeque or flavorful toppings that steal the show, we’re here to help you build an innovative menu that impresses and brings diners back.

If you’d like to see how Heritage Premium Meats can take your menu to new heights without adding complexities, please get in touch.

Collage of 4 Mexican-inspired dishes

Who is Heritage Premium Meats?

Born to three legacy brands (BURKE®, DAN’S PRIZE® and SADLER’S SMOKEHOUSE® brands), Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1 Datassential, 2023.
2 NBC News, 2023.
3 Google Trends, 2024
4 NRA, “What’s Hot 2024” Report.
5 Whole Foods Market’s 2024 Top 10 Food Trend Predictions.
6 IFT 2023, “Outlook 2024: Flavor Trends.”
7 Restaurant Business 2023, “Fusion is no longer a dirty word.”
8 T. Hasegawa Top Flavor Trends 2024.
9 Technomic What’s Hot 2024.
10 Technomic 2023, “2024 US Trends.”

Making the Magnificent Menu

Posted on by Morgan Loecke

Making the Magnificent Menu

The Art and Science Behind Successful Menu Engineering and Design

The average diner may pick up a menu and not fully realize just how much thought goes into it. After all, today’s menus, in many cases, have been heavily scrutinized from a design, content and user experience perspective in order to maximize effectiveness and profitability. So, what are the elements restaurants should consider when building their menus? Let’s take a look at some engineering and design fundamentals and explore some of the current trends that are shaping the modern menu. 

Menu Engineering Basics

“Menu engineering” is a term that was first coined in 1982 by Michael L. Kasavana and Donald I. Smith, both from the Michigan State University School of Hospitality.1 Essentially, it measures profitability and popularity of individual menu items, allowing operators to categorize each dish and make critical decisions about their performance and viability as a contributor to the bottom line. Operators can then construct a well-balanced menu comprised of items that perform well financially along with those that, while potentially less profitable, consistently attract diners.

Man looking at menu
Menu Design Tactics
Woman entering an order in on a tablet at a coffee shop
Person scanning a QR code menu on their phone

The layout of the physical menu, also known as menu design, is equally as critical. What order do items get listed? Which items get highlighted? How can you draw the eyes to more profitable items? Many operators tend to utilize the “golden triangle,” placing high-profit items in the top middle, top right and top left of a menu where diners tend to look first. Others draw attention to signature or spotlight dishes with the use of shaded or colored boxes, photographs, logos or labels. Yet others claim customers subconsciously order one of the top two items within a section, offering yet another placement option for better performing dishes.2 Other effective tactics include:

  • Omitting dollar signs. A Cornell University study found diners tended to spend more when they only see a number.3
  • Utilizing an expensive decoy. Often, operators will add an item that’s pricier than an existing expensive, high-margin item as diners may shy away from the costliest dish.3
  • Choosing colors carefully. Red stimulates appetite and encourages action while green implies freshness.4
  • Limiting options. Psychologists suggest that restauranteurs limit options to around seven items per category, helping avoid anxiety over too many choices.4
Diner-Driven Menu Influences
Woman looking at menu

Menu engineering and design are also being shaped by diners’ dietary needs and their desire to gain a deeper understanding of restaurant practices. Many restaurants now offer specific allergen menus. Further, extensive ingredient listings, symbols for gluten-free, vegan and vegetarian, and overt callouts if a dish can be prepared to suit a specific dietary restriction are more commonplace, creating diner confidence and eliminating the need to ask the server. Additionally, restaurants are being more transparent with their ingredient sourcing on menus, offering environmentally conscious diners a better overall picture of their efforts.5

The Menu As A Marketing Tool

The menu often gets overlooked as one of the most important marketing tools available to operators. After all, it’s a critical part of the restaurant experience and, when done well, has the power to tell a story in ways other elements can’t. Be sure to utilize it to tell your restaurant’s story, history or concept, highlight local ingredient suppliers, establish connections by humanizing dishes and creating nostalgia (e.g.…Chef Mike’s Charbroiled Steak or Grandma’s Chocolate Chip Cookies forge feelings of comfort and closeness) and promote other offerings such as delivery service or events.6

Today's Trends

Person studying a menu

Following the pandemic and the necessitated use of QR codes, physical menus are back and feature more personality than ever. Here are a few more trends that are taking menus to new places.7

  • Pops of neon, bright patterns and dazzling pinks are being utilized over traditional white and off-white menus to create bold, eye-catching splashes.
  • Mascots are hot, with restaurants creating cute animal characters or anthropomorphized food to represent their brand.
  • Cheesy fonts, wonky formatting, basic printer paper and messier looks are being done intentionally to convey a sense of informality.
  • Crediting employees or adding a mention that the restaurant provides worker health insurance is becoming more widespread.

WHERE WE COME IN

In truth, we know a lot more about meat than menu design. But we do know plenty about helping operators create menu items that diners find irresistible.

All of our premium offerings are fully cooked and meticulously crafted. Whether it’s Texas-style pit-smoked barbeque, succulent sous vide-style meats or flavorful toppings that steal the show, we’re here to help you build a menu that impresses and brings diners back.

If you’d like to see how Heritage Premium Meats can take your menu to new heights without adding complexities, please get in touch.

Premium proteins

Who is Heritage Premium Meats?

Born to three legacy brands, Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1Craftable, “Menu Engineering 101: The Sales-Boosting Basics,” 2022.
2Aaron Allen Associates, “Menu Design: Why It’s Important and How to Do It Right.”
3Popmenu, Cornell University Study, 2009.
4WebstraurantStore, “Menu Engineering,” 2023.
5MadMobile, “9 Ways Menus are Being Influenced by Consumer Preferences,” 2021.
6Popmenu, “Why Restaurant Menu Design Matters.”
7New York Times, “The Menu Trends that Define Dining Right Now,” 2024.

What’s Behind America’s Big Love for Brisket?

Posted on by Morgan Loecke

What’s Behind America’s Big Love for Brisket?

Brisket’s popularity has grown significantly over the past decade. Google Trends shows that searches for “brisket near me” have increased 100 times over since 2014, and while it’s hard to pinpoint exactly why brisket went from a niche offering to a must-have meat on all kinds of menus, there are some interesting perspectives on it. So, let’s dig in to this timely topic and get better understanding of what makes brisket so special.

What is it about brisket’s distinct flavor that people love? We think it’s pretty simple. Brisket is a smoky, fatty, melt-in-your-mouthy meat. What’s NOT to love?

Kidding aside, there is actual science behind America’s attraction to brisket’s rich, smoky flavor. A study done back in 2020 suggests that brisket’s significant amount of intramuscular fat enhances palatability and stimulates reward pathways in the brain1.

Research also shows that the naturally occurring glutamates in brisket trigger the umami taste receptor associated with perceived deliciousness2. This in turn enhances overall palatability, satisfaction and food enjoyment.

In essence, we think it boils down to this: brisket is spectacularly flavorful. It can be enjoyed on its own or used to take any simple dish from “meh” to “magnificent” in a matter of minutes. Once you take the time to prepare it, that is. The effort it takes to cook brisket is a whole different, albeit delicious, story.

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

Preparation challenges aside, there are all kinds of unexpected ways brisket can bring more value to your menu. The biggest being its incredible menu versatility. It’s not just appropriate for barbeque joints and meat-centric menus. Use it to upgrade typical side dishes (think mac & cheese or brussels sprouts) to entrée price points.

Brisket can also cross a lot of food borders. In fact, we’re seeing a variety of different global restaurants meld traditional Texas barbeque with Southeast Asian sauces. Smoked brisket also pairs well with curry flavors, Vietnamese-inspired dressings and Korean barbeque dishes.

Knowing the time-consuming process it takes to make brisket can work to its advantage. In other words, brisket will be considered a premium protein option on menus, allowing you to charge a more premium price.

HOW WE CAN HELP

If you’re thinking about adding brisket to your menu, we’d love to have a conversation. Authentic, Texas-style brisket is one of our prepared protein specialties. Our pitmasters put in the time and meticulous effort needed to craft it right so you don’t have to.

See how Heritage Premium Meats can elevate your menu without adding back of house complexity.

SEE WHY WE STAND OUT

Premium proteins

Who is Heritage Premium Meats?

Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1ACS Publications, 2020
2Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Posted on by Morgan Loecke

What’s Behind America’s Big Love for Brisket?

Brisket’s popularity has grown significantly over the past decade. Google Trends shows that searches for “brisket near me” have increased 100 times over since 2014, and while it’s hard to pinpoint exactly why brisket went from a niche offering to a must-have meat on all kinds of menus, there are some interesting perspectives on it. So, let’s dig in to this timely topic and get better understanding of what makes brisket so special.

What is it about brisket’s distinct flavor that people love? We think it’s pretty simple. Brisket is a smoky, fatty, melt-in-your-mouthy meat. What’s NOT to love?

Kidding aside, there is actual science behind America’s attraction to brisket’s rich, smoky flavor. A study done back in 2020 suggests that brisket’s significant amount of intramuscular fat enhances palatability and stimulates reward pathways in the brain1.

Research also shows that the naturally occurring glutamates in brisket trigger the umami taste receptor associated with perceived deliciousness2. This in turn enhances overall palatability, satisfaction and food enjoyment.

In essence, we think it boils down to this: brisket is spectacularly flavorful. It can be enjoyed on its own or used to take any simple dish from “meh” to “magnificent” in a matter of minutes. Once you take the time to prepare it, that is. The effort it takes to cook brisket is a whole different, albeit delicious, story.

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

Preparation challenges aside, there are all kinds of unexpected ways brisket can bring more value to your menu. The biggest being its incredible menu versatility. It’s not just appropriate for barbeque joints and meat-centric menus. Use it to upgrade typical side dishes (think mac & cheese or brussels sprouts) to entrée price points.

Brisket can also cross a lot of food borders. In fact, we’re seeing a variety of different global restaurants meld traditional Texas barbeque with Southeast Asian sauces. Smoked brisket also pairs well with curry flavors, Vietnamese-inspired dressings and Korean barbeque dishes.

Knowing the time-consuming process it takes to make brisket can work to its advantage. In other words, brisket will be considered a premium protein option on menus, allowing you to charge a more premium price.

HOW WE CAN HELP

If you’re thinking about adding brisket to your menu, we’d love to have a conversation. Authentic, Texas-style brisket is one of our prepared protein specialties. Our pitmasters put in the time and meticulous effort needed to craft it right so you don’t have to.

See how Heritage Premium Meats can elevate your menu without adding back of house complexity.

LET’S CHAT

Premium proteins

Who is Heritage Premium Meats?

Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1ACS Publications, 2020
2Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Posted on by Morgan Loecke

What’s Behind America’s Big Love for Brisket?

Brisket’s popularity has grown significantly over the past decade. Google Trends shows that searches for “brisket near me” have increased 100 times over since 2014, and while it’s hard to pinpoint exactly why brisket went from a niche offering to a must-have meat on all kinds of menus, there are some interesting perspectives on it. So, let’s dig in to this timely topic and get better understanding of what makes brisket so special.

What is it about brisket’s distinct flavor that people love? We think it’s pretty simple. Brisket is a smoky, fatty, melt-in-your-mouthy meat. What’s NOT to love?

Kidding aside, there is actual science behind America’s attraction to brisket’s rich, smoky flavor. A study done back in 2020 suggests that brisket’s significant amount of intramuscular fat enhances palatability and stimulates reward pathways in the brain1.

Research also shows that the naturally occurring glutamates in brisket trigger the umami taste receptor associated with perceived deliciousness2. This in turn enhances overall palatability, satisfaction and food enjoyment.

In essence, we think it boils down to this: brisket is spectacularly flavorful. It can be enjoyed on its own or used to take any simple dish from “meh” to “magnificent” in a matter of minutes. Once you take the time to prepare it, that is. The effort it takes to cook brisket is a whole different, albeit delicious, story.

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

Preparation challenges aside, there are all kinds of unexpected ways brisket can bring more value to your menu. The biggest being its incredible menu versatility. It’s not just appropriate for barbeque joints and meat-centric menus. Use it to upgrade typical side dishes (think mac & cheese or brussels sprouts) to entrée price points.

Brisket can also cross a lot of food borders. In fact, we’re seeing a variety of different global restaurants meld traditional Texas barbeque with Southeast Asian sauces. Smoked brisket also pairs well with curry flavors, Vietnamese-inspired dressings and Korean barbeque dishes.

Knowing the time-consuming process it takes to make brisket can work to its advantage. In other words, brisket will be considered a premium protein option on menus, allowing you to charge a more premium price.

HOW WE CAN HELP

If you’re thinking about adding brisket to your menu, we’d love to have a conversation. Authentic, Texas-style brisket is one of our prepared protein specialties. Our pitmasters put in the time and meticulous effort needed to craft it right so you don’t have to.

See how Heritage Premium Meats can elevate your menu without adding back of house complexity.

LET’S CHAT

Premium proteins

Who is Heritage Premium Meats?

Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1ACS Publications, 2020
2Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Posted on by Morgan Loecke

What’s Behind America’s Big Love for Brisket?

Brisket’s popularity has grown significantly over the past decade. Google Trends shows that searches for “brisket near me” have increased 100 times over since 2014, and while it’s hard to pinpoint exactly why brisket went from a niche offering to a must-have meat on all kinds of menus, there are some interesting perspectives on it. So, let’s dig in to this timely topic and get better understanding of what makes brisket so special.

What is it about brisket’s distinct flavor that people love? We think it’s pretty simple. Brisket is a smoky, fatty, melt-in-your-mouthy meat. What’s NOT to love?

Kidding aside, there is actual science behind America’s attraction to brisket’s rich, smoky flavor. A study done back in 2020 suggests that brisket’s significant amount of intramuscular fat enhances palatability and stimulates reward pathways in the brain1.

Research also shows that the naturally occurring glutamates in brisket trigger the umami taste receptor associated with perceived deliciousness2. This in turn enhances overall palatability, satisfaction and food enjoyment.

In essence, we think it boils down to this: brisket is spectacularly flavorful. It can be enjoyed on its own or used to take any simple dish from “meh” to “magnificent” in a matter of minutes. Once you take the time to prepare it, that is. The effort it takes to cook brisket is a whole different, albeit delicious, story.

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

Preparation challenges aside, there are all kinds of unexpected ways brisket can bring more value to your menu. The biggest being its incredible menu versatility. It’s not just appropriate for barbeque joints and meat-centric menus. Use it to upgrade typical side dishes (think mac & cheese or brussels sprouts) to entrée price points.

Brisket can also cross a lot of food borders. In fact, we’re seeing a variety of different global restaurants meld traditional Texas barbeque with Southeast Asian sauces. Smoked brisket also pairs well with curry flavors, Vietnamese-inspired dressings and Korean barbeque dishes.

Knowing the time-consuming process it takes to make brisket can work to its advantage. In other words, brisket will be considered a premium protein option on menus, allowing you to charge a more premium price.

HOW WE CAN HELP

If you’re thinking about adding brisket to your menu, we’d love to have a conversation. Authentic, Texas-style brisket is one of our prepared protein specialties. Our pitmasters put in the time and meticulous effort needed to craft it right so you don’t have to.

See how Heritage Premium Meats can elevate your menu without adding back of house complexity.

LET’S CHAT

Premium proteins

Who is Heritage Premium Meats?

Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1ACS Publications, 2020
2Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Posted on by Morgan Loecke

What’s Behind America’s Big Love for Brisket?

Brisket’s popularity has grown significantly over the past decade. Google Trends shows that searches for “brisket near me” have increased 100 times over since 2014, and while it’s hard to pinpoint exactly why brisket went from a niche offering to a must-have meat on all kinds of menus, there are some interesting perspectives on it. So, let’s dig in to this timely topic and get better understanding of what makes brisket so special.

What is it about brisket’s distinct flavor that people love? We think it’s pretty simple. Brisket is a smoky, fatty, melt-in-your-mouthy meat. What’s NOT to love?

Kidding aside, there is actual science behind America’s attraction to brisket’s rich, smoky flavor. A study done back in 2020 suggests that brisket’s significant amount of intramuscular fat enhances palatability and stimulates reward pathways in the brain1.

Research also shows that the naturally occurring glutamates in brisket trigger the umami taste receptor associated with perceived deliciousness2. This in turn enhances overall palatability, satisfaction and food enjoyment.

In essence, we think it boils down to this: brisket is spectacularly flavorful. It can be enjoyed on its own or used to take any simple dish from “meh” to “magnificent” in a matter of minutes. Once you take the time to prepare it, that is. The effort it takes to cook brisket is a whole different, albeit delicious, story.

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

Preparation challenges aside, there are all kinds of unexpected ways brisket can bring more value to your menu. The biggest being its incredible menu versatility. It’s not just appropriate for barbeque joints and meat-centric menus. Use it to upgrade typical side dishes (think mac & cheese or brussels sprouts) to entrée price points.

Brisket can also cross a lot of food borders. In fact, we’re seeing a variety of different global restaurants meld traditional Texas barbeque with Southeast Asian sauces. Smoked brisket also pairs well with curry flavors, Vietnamese-inspired dressings and Korean barbeque dishes.

Knowing the time-consuming process it takes to make brisket can work to its advantage. In other words, brisket will be considered a premium protein option on menus, allowing you to charge a more premium price.

HOW WE CAN HELP

If you’re thinking about adding brisket to your menu, we’d love to have a conversation. Authentic, Texas-style brisket is one of our prepared protein specialties. Our pitmasters put in the time and meticulous effort needed to craft it right so you don’t have to.

See how Heritage Premium Meats can elevate your menu without adding back of house complexity.

LET’S CHAT

Premium proteins

Who is Heritage Premium Meats?

Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1ACS Publications, 2020
2Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Posted on by Morgan Loecke

What’s Behind America’s Big Love for Brisket?

Brisket’s popularity has grown significantly over the past decade. Google Trends shows that searches for “brisket near me” have increased 100 times over since 2014, and while it’s hard to pinpoint exactly why brisket went from a niche offering to a must-have meat on all kinds of menus, there are some interesting perspectives on it. So, let’s dig in to this timely topic and get better understanding of what makes brisket so special.

What is it about brisket’s distinct flavor that people love? We think it’s pretty simple. Brisket is a smoky, fatty, melt-in-your-mouthy meat. What’s NOT to love?

Kidding aside, there is actual science behind America’s attraction to brisket’s rich, smoky flavor. A study done back in 2020 suggests that brisket’s significant amount of intramuscular fat enhances palatability and stimulates reward pathways in the brain1.

Research also shows that the naturally occurring glutamates in brisket trigger the umami taste receptor associated with perceived deliciousness2. This in turn enhances overall palatability, satisfaction and food enjoyment.

In essence, we think it boils down to this: brisket is spectacularly flavorful. It can be enjoyed on its own or used to take any simple dish from “meh” to “magnificent” in a matter of minutes. Once you take the time to prepare it, that is. The effort it takes to cook brisket is a whole different, albeit delicious, story.

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

Preparation challenges aside, there are all kinds of unexpected ways brisket can bring more value to your menu. The biggest being its incredible menu versatility. It’s not just appropriate for barbeque joints and meat-centric menus. Use it to upgrade typical side dishes (think mac & cheese or brussels sprouts) to entrée price points.

Brisket can also cross a lot of food borders. In fact, we’re seeing a variety of different global restaurants meld traditional Texas barbeque with Southeast Asian sauces. Smoked brisket also pairs well with curry flavors, Vietnamese-inspired dressings and Korean barbeque dishes.

Knowing the time-consuming process it takes to make brisket can work to its advantage. In other words, brisket will be considered a premium protein option on menus, allowing you to charge a more premium price.

HOW WE CAN HELP

If you’re thinking about adding brisket to your menu, we’d love to have a conversation. Authentic, Texas-style brisket is one of our prepared protein specialties. Our pitmasters put in the time and meticulous effort needed to craft it right so you don’t have to.

See how Heritage Premium Meats can elevate your menu without adding back of house complexity.

LET’S CHAT

Premium proteins

Who is Heritage Premium Meats?

Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1ACS Publications, 2020
2Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Posted on by Morgan Loecke

What’s Behind America’s Big Love for Brisket?

Brisket’s popularity has grown significantly over the past decade. Google Trends shows that searches for “brisket near me” have increased 100 times over since 2014, and while it’s hard to pinpoint exactly why brisket went from a niche offering to a must-have meat on all kinds of menus, there are some interesting perspectives on it. So, let’s dig in to this timely topic and get better understanding of what makes brisket so special.

What is it about brisket’s distinct flavor that people love? We think it’s pretty simple. Brisket is a smoky, fatty, melt-in-your-mouthy meat. What’s NOT to love?

Kidding aside, there is actual science behind America’s attraction to brisket’s rich, smoky flavor. A study done back in 2020 suggests that brisket’s significant amount of intramuscular fat enhances palatability and stimulates reward pathways in the brain1.

Research also shows that the naturally occurring glutamates in brisket trigger the umami taste receptor associated with perceived deliciousness2. This in turn enhances overall palatability, satisfaction and food enjoyment.

In essence, we think it boils down to this: brisket is spectacularly flavorful. It can be enjoyed on its own or used to take any simple dish from “meh” to “magnificent” in a matter of minutes. Once you take the time to prepare it, that is. The effort it takes to cook brisket is a whole different, albeit delicious, story.

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

Preparation challenges aside, there are all kinds of unexpected ways brisket can bring more value to your menu. The biggest being its incredible menu versatility. It’s not just appropriate for barbeque joints and meat-centric menus. Use it to upgrade typical side dishes (think mac & cheese or brussels sprouts) to entrée price points.

Brisket can also cross a lot of food borders. In fact, we’re seeing a variety of different global restaurants meld traditional Texas barbeque with Southeast Asian sauces. Smoked brisket also pairs well with curry flavors, Vietnamese-inspired dressings and Korean barbeque dishes.

Knowing the time-consuming process it takes to make brisket can work to its advantage. In other words, brisket will be considered a premium protein option on menus, allowing you to charge a more premium price.

HOW WE CAN HELP

If you’re thinking about adding brisket to your menu, we’d love to have a conversation. Authentic, Texas-style brisket is one of our prepared protein specialties. Our pitmasters put in the time and meticulous effort needed to craft it right so you don’t have to.

See how Heritage Premium Meats can elevate your menu without adding back of house complexity.

LET’S CHAT

Premium proteins

Who is Heritage Premium Meats?

Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1ACS Publications, 2020
2Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20th century. Hence our focus on smoked brisket versus alternative prep methods.

What’s Behind America’s Big Love for Brisket?

Posted on by Morgan Loecke

What’s Behind America’s Big Love for Brisket?

Brisket’s popularity has grown significantly over the past decade. Google Trends shows that searches for “brisket near me” have increased 100 times over since 2014, and while it’s hard to pinpoint exactly why brisket went from a niche offering to a must-have meat on all kinds of menus, there are some interesting perspectives on it. So, let’s dig in to this timely topic and get better understanding of what makes brisket so special.

What is it about brisket’s distinct flavor that people love? We think it’s pretty simple. Brisket is a smoky, fatty, melt-in-your-mouthy meat. What’s NOT to love?

Kidding aside, there is actual science behind America’s attraction to brisket’s rich, smoky flavor. A study done back in 2020 suggests that brisket’s significant amount of intramuscular fat enhances palatability and stimulates reward pathways in the brain1.

Research also shows that the naturally occurring glutamates in brisket trigger the umami taste receptor associated with perceived deliciousness2. This in turn enhances overall palatability, satisfaction and food enjoyment.

In essence, we think it boils down to this: brisket is spectacularly flavorful. It can be enjoyed on its own or used to take any simple dish from “meh” to “magnificent” in a matter of minutes. Once you take the time to prepare it, that is. The effort it takes to cook brisket is a whole different, albeit delicious, story.

Part of what makes brisket taste so good is the way it’s prepared. This distinct dish was born to budget-friendly cuts of beef (think really, really tough) and it must be slowly and meticulously smoked to achieve its tender perfection. We’re talking hours and hours of labor-intensive preparation, ideally involving experienced pitmasters smoking it over real hardwoods*.

Brisket’s time-consuming preparation is what makes it one of the most challenging AND rewarding dishes. Chefs can experience a great sense of satisfaction when mastering the complex art of preparing brisket. Especially when there are so many ways to mess it up.

For instance, brisket is one of the most inconsistent proteins out there. No two raw cuts are the same and prep methods need to be adjusted accordingly. Trimming the raw brisket is also quite the feat and it must be done right in order for the meat to cook properly.

The most common mistake is trying to push brisket to a specific thermometer temp. Instead, cook times should be based on each individual brisket. It’s also imperative to rely on how it feels (which involves a good deal of knowledge around the different brisket grades).

What’s interesting to us is that all these brisket prep challenges are also the reason so many restaurant-goers flock to it. Diners want foods they’re not likely to cook at home. And who can blame them? Brisket’s time-intensive investment is more than most can manage.

Preparation challenges aside, there are all kinds of unexpected ways brisket can bring more value to your menu. The biggest being its incredible menu versatility. It’s not just appropriate for barbeque joints and meat-centric menus. Use it to upgrade typical side dishes (think mac & cheese or brussels sprouts) to entrée price points.

Brisket can also cross a lot of food borders. In fact, we’re seeing a variety of different global restaurants meld traditional Texas barbeque with Southeast Asian sauces. Smoked brisket also pairs well with curry flavors, Vietnamese-inspired dressings and Korean barbeque dishes.

Knowing the time-consuming process it takes to make brisket can work to its advantage. In other words, brisket will be considered a premium protein option on menus, allowing you to charge a more premium price.

HOW WE CAN HELP

If you’re thinking about adding brisket to your menu, we’d love to have a conversation. Authentic, Texas-style brisket is one of our prepared protein specialties. Our pitmasters put in the time and meticulous effort needed to craft it right so you don’t have to.

See how Heritage Premium Meats can elevate your menu without adding back of house complexity.

LET’S CHAT

Premium proteins

Who is Heritage Premium Meats?

Heritage Premium Meats is a distinguished collective built on listening, collaborating and sharing ideas that solve real business problems. We offer authentically crafted protein solutions that are rooted in tradition and ready for the future.

For you, that means getting exactly what you need, just the way you want it. Whether it’s a private label product or flavor that’s uniquely yours, you can let your imagination lead the way when you partner with us. Because together, anything is possible.

1ACS Publications, 2020
2Journal of Sensory Studies, 2010
*Please note that we are highlighting Texas-style brisket only. We acknowledge that this Eastern European dish was made popular in the US when tens of thousands of European Jewish people immigrated to Texas in the early 20th century. Hence our focus on smoked brisket versus alternative prep methods.