Creekstone and Pat LaFrieda immediately come to mind as brands that have pretty good steakhouse penetration in certain regions, particularly NYC.
Very different animals including from the others that you mentioned. I don't have a finger on the pulse of their current steak house trajectory but I do wonder how things have changed in a world where we went from 1% prime to over 10.
The steakhouse experience has definitely vastly improved, so the value of someone who was procuring that high-hand cut maybe went down a little.
An aging program is a big foundation of what La Frieda has.
Great article (again) Janette. In the UK and Ireland the retailers' brands still dominate. Angus, Hereford and more recently Wagyu have their place. Food service is broadly the same. But if you are looking for European example of a beef brand that has worked consistently check out the 'Charal' brand in France.
Great points - I definitely want to learn more about what they’re doing! I agree on the point about how brands fit in a world where a higher percentage of beef grades choice+, I wonder how much of a paradoxical ceiling that creates…or if it creates a paradoxical premium floor. And on Wagyu, it’s definitely exploding — and interesting how it’s another example of a “breed brand”, tho less structured. Thanks Jesse!
Creekstone and Pat LaFrieda immediately come to mind as brands that have pretty good steakhouse penetration in certain regions, particularly NYC.
Very different animals including from the others that you mentioned. I don't have a finger on the pulse of their current steak house trajectory but I do wonder how things have changed in a world where we went from 1% prime to over 10.
The steakhouse experience has definitely vastly improved, so the value of someone who was procuring that high-hand cut maybe went down a little.
An aging program is a big foundation of what La Frieda has.
Waygu is almost a brand too.
Jesse and Janette- curious to where you think AMS PVP programs, etc fit into all of this?
Great article (again) Janette. In the UK and Ireland the retailers' brands still dominate. Angus, Hereford and more recently Wagyu have their place. Food service is broadly the same. But if you are looking for European example of a beef brand that has worked consistently check out the 'Charal' brand in France.
Thanks for the context, Paul! I will check out Charal.
Great points - I definitely want to learn more about what they’re doing! I agree on the point about how brands fit in a world where a higher percentage of beef grades choice+, I wonder how much of a paradoxical ceiling that creates…or if it creates a paradoxical premium floor. And on Wagyu, it’s definitely exploding — and interesting how it’s another example of a “breed brand”, tho less structured. Thanks Jesse!