As part of its winter menu rollout, the California-based cafeteria concept Lemonade Restaurant, has introduced grass-fed rosemary garlic steak.
Designed as the perfect topper to Lemonade's house-made marketplace salads, bowls, and sandwiches, the new grass-fed rosemary garlic steak is big on protein and big on flavor. The flank steak is prepared via sous vide, which gives it a tender texture, while garlic and rosemary provide a burst of flavor. As Lemonade's Vice President of Culinary Chef Nate Weir explains, "100 percent grass-fed steak is an exciting addition to the line up of flavor-forward, sustainable protein choices our guests enjoy at Lemonade. By preparing the steak sous-vide, we're able to offer an amazingly tender steak that's consistently delicious."
Grass-Fed Steak Toppings
Lemonade Restaurant Now Offers Grass-Fed Rosemary Garlic Steak
Trend Themes
1. Grass-fed Protein - Disruptive innovation opportunity: Develop new grass-fed protein products and offerings to cater to the growing demand for sustainable and high-quality meat.
2. Sous Vide Cooking - Disruptive innovation opportunity: Explore sous vide cooking methods in various culinary applications to enhance flavor and texture profiles in dishes.
3. Flavorful Add-ons - Disruptive innovation opportunity: Create innovative and flavorful add-ons to enhance the taste and appeal of dishes, such as rosemary garlic steak toppings.
Industry Implications
1. Restaurants - Disruptive innovation opportunity: Restaurants can capitalize on the grass-fed trend by incorporating grass-fed meat options into their menus.
2. Food Manufacturing - Disruptive innovation opportunity: Food manufacturers can develop and market new sous vide cooking products and technologies for both commercial and home use.
3. Gourmet Seasonings - Disruptive innovation opportunity: Gourmet seasoning companies can create unique and flavorful spice blends, like rosemary garlic, to cater to the demand for elevated taste experiences.