Gary Lasko Proprietor, The Stockyards
If my business is any indication, the future of all meat -- especially beef -- will remain strong. The new generation of chefs have embraced pork because it's diverse and economical, but nothing can touch a slow-roasted prime rib or a 16-ounce rib-eye for pure flavor and decadence.
Chef Admir Alibasic, Ben & Jack's Steakhouse
With the constant progression in technology and science, the sky is the limit with what happens with meat. Ever think one day your plate will have meat that was once in a laboratory or printed? In the end, meat has not changed for the past 100 years, but you never know.
Chef Massimo De Francesca, Taggia at FireSky Resort & Spa, Kimpton Hotel
There will always be a demand for meat; however, vegetables are making a comeback in restaurants and will be more prevalent on menus. Meats will act more and more as garnishes as opposed to being center-of-the-plate items.
Aaron Eckburg Owner, Go Lb. Salt
Meat is here to stay. More of us will begin to move away from commodity products -- no antibiotics, no hormones, and humane treatment will become preferred, even expected. Processed meat products have a long way to go. The use of additives and accelerators isn't necessary. A great basic bacon shouldn't use anything other than sea salt, sugar and sodium nitrite.