Top 5 Steak Trends – 2016

Roasting meat for a meal has been around since the advent of man on earth. We just took a step ahead from animals then – instead of our carnivorous counterparts who ravenously tore at raw flesh for satiation, our paleolithic ancestors began cooking their hunt over open fires to be devoured for their satisfaction.

However, now that we are more civilized and observe the culture of fine-dining restaurants, steakhouses have taken over the food industry, there are many other options we can look forward to, whether is is rare, medium rare or well done. Here are the Top 5 Steak Trends For 2016…do the top steakhouses in the United States stand up to these?

• Apparently the bigger, the better. Whether it has to do with fast food restaurants or pricey ones, patrons prefer bigger portions. And when it comes to steaks, it seems to make sense – would you honestly prefer a small piece of meat at the centre of a neatly wiped plate or would you just like a huge chunk of juicy meat? The latest trend is definitely a steak that goes all-out on flavor and calories, be it a plain steak with veggie accompaniments or wedged between two slices of bread.
• In a world of “no frills” and “no strings attached”, our relationship with our favorite cut of meat seems to be going that way as well – because the latest trend in steaks are plates that should be divided into: 90% steak and 10% frills. Earlier there used to be many add-ons like fries, salads, bread, gravy, etc. that filled up one’s plate and distracted them from the main attraction. But now, it looks like just serving the grilled goodness is what steak lovers are looking for.
• Steakhouses are sometimes expensive with prices in the $50+ region, so that regular folks cannot enjoy their favorite meal on a regular basis. Based on the economics, those in the restaurant bizz are including affordable steaks on their menus, even if that means cheaper cuts of meat.
• Steaks no longer mean a local breed of cattle on your platter. The trend started with the Kobe brand of meat from Japan and has now extended to cuts from around the world. This in fact, has opened customers to a plethora of tastes and steakhouses have become more of an art culture than just another restaurant on the curb.
• The most important trend taking over the steakhouse industry is the sustainable treatment of cattle. Since ancient times it was believed that the way the animal was taken care of during its life, the better the meat tasted once it was slaughtered. Also, the method of slaughtering animals for consumption had to be the least painful, which led to the “halal” cuts of meat so commonly followed in the Middle East. Breeding animals on natural pastures without any artificial stimulants or medication and ensuring humane treatment towards them is important. Thanks to large organizations like PETA who are making people more aware about what really goes on in the abattoirs has brought the more educated customer who demands that their meat was not obtained through barbaric methods.