Despite rising food costs, beef, notably steak, has emerged as an affordable luxury in Atlanta. The metro area's inflation rate is 1.9 percent compared to a 2.4 percent national average. Traditional cheap proteins have become costly, but steak frites specials are becoming popular among restaurants to draw budget-conscious diners. Chefs are creatively using secondary cuts of meat to provide quality dining experiences at lower prices. Restaurants like Ford Fry's Bar Blanc are successfully offering steak frites as part of their menu, balancing quality and affordability.
Brad Johnson, CEO of Verde Farms, mentions that today's consumers are leaning in towards beef. The category continues to grow, with strong momentum in better-for-you options, particularly in steak sales.
Jeb Aldrich, the opening chef for Tiny Lou's, explains that restaurants use secondary cuts of meat, which are more cost-effective, such as butcher's cuts like Denver steak, hanger, bavette, coulotte, and flank.
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