It’s no accident that beef is often paired with certain ingredients in both recipes and menu items. Food trend research conducted for NCBA on behalf of the Cattlemen’s Beef Board by Foodwatch reveals that many of the most popular ingredients in beef dishes contain umami compounds—just as beef does. And as we’ve now learned, when two or more umami compounds meet, it’s love at first bite—an explosion of savory, meaty, delicious flavors!

Foodwatch reviewed over 1700 beef recipes from thirty-three U.S. magazines and newspapers and categorized the ingredients that were most often used with beef. It’s no surprise that a number of umami-rich ingredients top the list.

Top 20 Flavors in Newsstand Beef Recipes

•  Onion	60%
•  Garlic	55%
•  Tomato*	32%
•  Beef Broth/Stock/Bouillon*	25%
•  Wine (mainly red)*	20%
•  Cheese (mainly Parmesan, Cheddar, Blue)*	19%
•  Sugar	18%
•  Cream	18%
•  Bell Pepper	16%
•  Vinegar	16%
•  Thyme	15%
•  Parsley	14%
•  Cayenne	13%
•  Mushroom*	13%
•  Soy Sauce*	11%
•  Cumin	11%
•  Mustard	10%
•  Ginger	10%
•  Bay Leaves	10%
•  Oregano	10%

*indicates umami-rich ingredients

Beef and the Restaurant Scene

Foodwatch also conducted flavor analyses of over 2400 beef menu items from over 400 U.S. chain and independent restaurants in 2001 and calculated beef flavor combinations. These combinations include flavors within a single beef dish as well as flavors in accompanying sauces and side dishes. The findings indicate that similar flavor trends exist between restaurant beef dishes and those published in magazines and newspapers—both emphasize umami-tasting ingredients.

 

Today’s Menu Special: Beef Flavored with…

• Onion
• Cheese*
• Mushroom*
• Wine*
• Garlic
• Pepper/Peppercorns
• Truffles*
• Peppers/Green Peppers
• Shallots
• Bacon*
• Barbecue Sauce*
• Horseradish
• Béarnaise
• Mustard

*indicates umami-rich ingredients