U.S. restaurants introducing more high-quality, unique ingredients into their dishes including pork belly, steak tartar and wild salmon, market research firm says

LOS ANGELES , August 3, 2012 () – According to market research firm Datassential, U.S. restaurant chefs have been introducing more high-quality, unique ingredients into their dishes, Nation’s Restaurant News reported Aug. 2.

According to Datassential’s findings, pork belly is currently appearing on 39% more menus than in 2011, steak tartar is on 32% more menus and wild salmon is on 25% more menus.

Quick-service restaurants have also been seen with the trend. Arby’s Restaurant Group, for example, is continuing to promote its premium medium-rare prime rib that it introduced in early 2011 and McDonald’s Corp. is expanding its line of Angus burgers.

The primary source of this article is Nation’s Restaurant News, New York, New York, on Aug. 2, 2012.

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