As beef prices continue to rise and supply challenges impact the market, many restaurants and steakhouses are rethinking their menus. The demand for high-quality, affordable alternatives to traditional steak cuts has led to a rise in lesser-known but equally delicious options. Whether you're a chef looking for inspiration or a diner keen to explore new flavours, here are some exciting steak replacements gaining traction in 2025.
Premium Pork Cuts as Steak Replacements
Pork has long been a staple on menus, but it’s now stepping into the spotlight as a premium alternative to beef steaks. With improved butchery techniques and a focus on high-welfare, well-marbled pork, these cuts offer incredible flavour and texture:
Pork Cutlet French Trimmed – A beautifully presented cut with the bone left in for extra flavour. Ideal for pan-searing or grilling.
Côte de Porc – The pork equivalent of a côte de boeuf, offering a thick, juicy, and richly flavoured steak experience.
Pork Daube/Nut – A tender and succulent cut, perfect for slow cooking or marinating before grilling.
Pork T-Bone Steak – Combining loin and tenderloin, this cut delivers a premium steakhouse experience at a fraction of the cost of beef.
Pork Tomahawk Steak – A showstopping, bone-in cut that offers impressive presentation and depth of flavour.
Alternative Beef Cuts to Watch
Not all beef cuts are created equal, and as traditional prime cuts become more expensive, restaurants are turning to lesser-known yet flavourful alternatives:
Flat Iron Steak – Known for its tenderness and rich marbling, this cut comes from the shoulder and is perfect for quick cooking.
Beef Skirt Steak – A staple in Latin American cuisine, this cut is packed with beefy flavour and is ideal for grilling or marinating.
Rump Steak – A leaner alternative to sirloin, offering robust flavour and great value for money.
Venison Steak – A sustainable and lean option with a deep, gamey taste that pairs well with seasonal ingredients.
Why the Shift?
Several factors are driving this shift towards alternative cuts:
Beef prices are at an all-time high – A combination of reduced production and increased demand has made traditional steak cuts less accessible.
Consumer appetite for variety – Diners are more adventurous than ever, and open to trying different cuts and proteins.
Sustainability concerns – Many alternative cuts, particularly from pork and venison, offer a more sustainable choice than mass-market beef production.
How Restaurants Can Adapt
For restaurants, updating menus to include these alternative cuts can be a smart business move. Not only do they offer cost savings, but they also allow for creative new dishes that stand out in a crowded market. By highlighting the provenance and quality of these cuts, restaurants can educate diners and create excitement around their menus.
The days of a one-size-fits-all steak menu are over. As we move into 2025, expect to see a more diverse range of cuts taking centre stage, offering diners a fresh and exciting steakhouse experience.
How The Full Range Can Help
At The Full Range, we help hospitality businesses navigate changing market trends, using our buying power to help your bottom line. With beef prices rising and supply challenges affecting traditional menus, our procurement and supplier relationships ensure you get the best pricing, allowing you to balance cost, sustainability, and customer appeal. Get in touch today to find out how we can help.
