(Continued from page 1) But “beef represents the biggest challenge for foodservice operators for at least the next two years,” he said, particularly since restaurants tend to follow trends and all seek the same popular cuts. He said that would likely result in particular price pressure on USDA Choice cuts as well as ground beef, because of the “Better Burger” trend, and skirt steak as a result of the growing popularity of Mexican food.  “You can look ...

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