Less popular meats appear on more independent and chain restaurant menus
Despite the avalanche of attention paid to plant-based proteins and the powerful tailwind provided by influential champions like the Culinary Institute of America, consumers remain committed carnivores.
According to EMI Analytics, per capita consumption of meat in the U.S. will top out at 217 pounds this year and hit a record high of 220 pounds in 2019. Consistent customer demand notwithstanding, chefs have faced real challenges over the past few years as drought conditions temporarily dried up beef supplies and avian flu scrambled egg production. One of the results of these challenges has been increased experimentation with alternative meats.
We’re liking lamb. Despite its historical position in the United States as a culinary also-ran, l...
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