The Beef Information Centre is pleased to send you this second issue of our newsletter Beef Up Your Business. The first issue was well received and we hope you enjoyed reading it. In this issue we talk about the top sirloin butt and the many ways you can merchandise to meet customer and guest needs and differentiate yourself from the competition. The following articles provide information and ideas for different sectors and we encourage you to read all of them, who knows where you might pick up an inspiring idea!

Top Sirloin – Bigger Butt Means Bigger Profits

Cattle across North America are getting heavier and this trend is expected to continue. Consumers have come to appreciate the benefits of well marbled beef and as a result the production for Canada AA and AAA beef has... Read the Full Article

Top Sirloin – Meeting Consumer Needs
With New Cuts

Top sirloin grilling steak is often the cornerstone of the meat case grilling section. Well recognized by consumers and a great volume driver for retailers this cut has always performed well. However, as cattle sizes have increased... Read the Full Article

Top Sirloin – The Steak for All Occasions

The top sirloin is a “must have” for restaurants serving steak. Providing many options to fit every guest’s desire from a centre cut medallion for a thick, juicy steak, right sized for a sandwich steak, strips and cubes for a myriad of menu offerings. However, as cattle sizes have increased, so has the top sirloin…Read the Full Article

Top Sirloin – Putting Value in Value-Added

With an aging population, changing ethnic mix and busy lifestyles consumers are looking for something different – smaller portions, quick serve ideas and applications for ethnic cuisine. To meet these needs, BIC has been working with... Read the Full Article