There is no doubt that beef has been a popular item in the U . S . diet for many decades . The Good Housekeeping Woman ’ s Home Cook Book of 1909 , for example , featured 14 different dishes using the food in its meat and poultry section .

Beef remains a preferred national food in the 21st century . Grocers report that demand has remained high even as a severe multiyear drought forced many cattle producers across the nation to thin their herds , reducing the availability of the meat and forcing prices upward .

Maria Brous , spokeswoman for Publix Super Markets , said beef sales at the company ’ s stores have actually increased since 2008 . “ Publix customers ’ beef-buying habits haven ’ t changed much ” in the past five years , Brous added . “ Grilling steaks and ground beef make up the majority of our beef tonnage .”

Budget-conscious consumers can keep beef products in household diets without inflating monthly grocery bills by shopping carefully . Ashley Hughes of the Florida Beef Council suggested the flat-iron or shoulder top blade steak as a possible choice .

The cut is the second-most tender muscle of the beef carcass , Hughes said . “ That means it is right after tenderloin in terms of tenderness . It has great flavor . It has a great muscle profile . You can use it for kabobs , you can use it for steaks and you can typically find it for a fraction of the cost of some of the more expensive steaks .”

She said customers can always ask a butcher to prepare the cut if it is not displayed in the meat freezer . Taking advantage of special , in-store beef sales will also save money .

According to a 2010 survey , 90 percent of consumers say the

availability of steaks and burgers is important to them in selecting restaurants . Florida restaurateurs know that many residents will seek the best beef available when they dine outside the home .

Patrons of McGuire ’ s Irish Pub in Pensacola and Destin can choose from among a tempting list of prime grade steaks , burgers and beef-rich dishes such as shepherd ’ s pie . One of their featured entrees is a 16-ounce New York strip grilled over a wood fire and served with bleu cheese crumbles or a Merlot mushroom sauce .

Executive Chef Chris Pingle said demand for such fare has steadily increased over the past two years . “ For us in general , it really has to do with the quality of beef that we provide ,” Pingle noted . “ If you talk to people , they will tell you the difference between what they eat here and what they eat at other places . I think that has helped us .”

Proof of the appeal of beef has also appeared in the form of a new addition to McGuire ’ s menu . The “ Tomahawk ” rib eye , a two-and-ahalf to three pound cut , has become a hot seller .

At Michael ’ s On East , a Sarasota restaurant styled as a 1940s-era supper club , Executive Chef Jamil Pineda prepares an array of prime grade steaks , including a filet mignon , a New York strip , a rib eye and a prime rib . The restaurant has enjoyed a threefold increase in customer requests for beef entrees in recent months .

“ We like to consider ourselves a fine dining establishment , but we also want to be a steakhouse for our guests ,” Pineda said . “ Filet mignon is our most popular beef item . New York strip is the second highest one .”

Beefsteak selections create an important business magnet at Michael ’ s , even with a large number of other menu choices . “ The