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10420 Olive Lane
Anchorage, AK 99515
Phone: 907.344.9400
Fax: 907.267.1697

802 Parkway Lane
Billings, MT 59101
Phone: 406.238.7800
Fax: 406.238.7899

1495 North Hickory
Meridian, ID 83642
Phone: 208.884.8400
Fax: 208.884.8439

Dakota Group, Fargo
4101 15th Ave. NW
Fargo, ND 58102
Phone: 701.282.8200
Fax: 701.282.3546

Dakota Group, Minot
1400 8th Ave SE
Minot, ND 58701
Phone: 701.852.1346
Fax: 701.838.6672

5820 Piper Drive
Loveland, CO 80538
Phone: 970.613.4333
Fax: 970.613.4334

350 S Pacific Highway
Woodburn, OR 97071
Phone: 503.980.2500
Fax: 503.980.2228

3520 E. Francis Ave
Spokane, WA 99207
Phone: 509.483.4747
Fax: 509.484.6532

Seattle: Everett
Distribution Center
1001 Shuksan Way
Everett, WA 98203
Phone: 425.407.6000
Fax: 425.251.8837

How Alternative Beef Cuts Can Improve Your Bottom Line

Denver cut 

By FSA Chef Chris Allen

You can improve your bottom line by serving alternative cuts of meat and diners are showing they are receptive to ordering new center-of-the-plate options. In some cases these cuts are a better value, lowering food costs. In other cases, cuts are a higher quality and command a premium price.

Which alternative cuts should you try?

The Denver (pictured) and Bavette steaks are a good value. The Denver has a lot of flavor and is more tender than other cuts from the chuck area. The Bavette is similar to flank steak, but better with intense flavor and nice marbling.

Spinalis, or ribeye cap, from the ribeye is also a great choice right now to combat the cost of larger primals. The ribeye is the most delicious part of the prime rib, so market it as a new menu offering and charge more for this tasty cut.

Other trending items:

  • chuck steak for pot roast
  • pork skirt steak
  • beef shank for soups
  • pork rinds on the bar menu

Try some of these out for trending alternatives which also help your bottom line. Ask your FSA representative for other ideas and availability.

Get more restaurant tips and trends.