Stuffed Burger Inspirations, Part 3

Over the last couple of years, as consumers have begun to increasingly eschew antibiotics and hormones in their pork, steaks, chicken and other meats, organic and natural meat has shown great promise in capturing a significant share of the butcher block. Despite the mixed signals product designers receive as far as processed and packaged organic foods are concerned (see yesterday’s post below, “Organic Inertia, Part 3,” for more on that subject), some segments of the natural and organic market—including meat—are still quite promising. (To follow this thread, which began as an ode to all things related to the almighty burger, see http://www.foodproductdesign.com/blogs/doug/?m=art&a=6ah101592.html and then http://www.foodproductdesign.com/blogs/doug/?m=art&a=6ah17124233.html; also, here’s a good, recent backgrounder on the subject written by Sharon Palmer, a regular contributor to Food Product Design: http://groups.ucanr.org/GIM/Archived_News_Items_and_Articles/Organic_Beef_%E2%80%94_Natural_Meat_Steaks_Its_Claim.htm.)

Several key meat companies, including Niman and Coleman Ranches—and specific ingredient suppliers like Burke Corp. (see http://www.qsrweb.com/article.php?id=4982 for some background)—have been instrumental in bringing increased supplies of natural and organic meats to market (see http://www.qsrmagazine.com/issue/76/another_option-1.phtml). Today, successful chains like Chipotle, Panera and even Arby’s regularly menu natural meats (see http://www.azcentral.com/home/takeout/articles/0126meat26.html).

This morning, I also read about the impending franchising of the New York Burger Co. (http://www.newyorkburgerco.com/) on PR Newswire. “The fastest growing segment in the food industry is natural and organic,” said Madeline Poley, co-owner of the New York Burger Co., which uses Coleman’s beef. “As one of a handful of quick-service operators who are committed to this market, we are filling a specific, yet rapidly growing, niche.” Michael Seid, a franchising consultant working with the company, noted that they hope to have 200+ units established within the next couple of years.

The company won a best burger in New York competition in 2005 and took second place in 2006, with a steakhouse taking top honors (Peter Luger’s lunchtime burger—no shame in sitting second to that one...). So consumer acceptance of natural-beef flavor apparently exists. (My personal experience has shown that I can tell the subtle flavor differences between natural, grass-fed and conventional beef, but I don’t necessarily prefer one over the other: I still buy all three, but lean toward natural and grass-fed for philosophical reasons…)

As all folks in food know, concepts like this regularly trickle down into retail—and this phenomenon is already coming at consumers from multiple angles as evidenced by strong retail sales of natural and organic meats, largely via chains like Whole Foods and Wild Oats that already bring consumers with natural and organic tendencies through the door.

And I’d bet dollars to Delmonicos that diversification in this area will continue to prove profitable in the coming year.