Introduction:
The beef category is undoubtedly one of the top streams in the hot pot industry, and the segmentation of beef is intensifying.
This year, Sichuan Qionglai's slag beef has stirred the nerves of industry innovators, and a number of brands have adhered to the mantle and opened an enviable ultra-popular store in Chengdu. At present, the first and second-tier cities are also blowing the wind of slag beef.
When everyone is promoting the quality of beef and rolls, the subdivision of beef is taking a "shortcut".
The slag beef is out of Sichuan and Chongqing
This year, most of the hot pot circles are discussing slag beef, and at the end of the year, there is really no reason not to talk about it. In simple terms,The basic method of dregs beef is to use butter, chili, bean paste, etc. as the basic seasoning, add beef cubes to stir-fry, and then add broth, beef offal, vegetables, etc., and continue to blanch all kinds of ingredients in the future. This kind of collection of flavor, rice, hot pot and other characteristics, not only hot pot peers have checked in, but also many hot pot stars have provided new ways to eat, and in Xiaohong slag beef also obtained 1w+ notes. 
Recently, the hot pot meal saw Chengdu, and I also went to visit the Tangbahu slag beef. Surprisingly, at 2:30 p.m., there were still more than 10 tables in the store, waiting seats were provided in the simple tent next to it, and even the store posted a queue guide.
When I first arrived in Tang Bahu, it gave people a sense of high popularity and market, and customers spanned all ages.
From the point of view of location, Tang Bahu is outside the residential area not far from the main road, and there is also Sichuan ** College nearby, which also constitutes the diversity of customer groups, not only many young people, but also 10 people have a family dinner with 10 people.
During the waiting period, the staff at the door will also introduce the must-order dishes and how to eat them, so that customers can understand all the dishes during the waiting process. 
In addition to ordering with paper menus, the huge paper shell menu on the wall of the courtyard is more conspicuous when entering the store, such as the signboards: slag beef, rake brisket, and beef offal are all 85 yuan catty;Trump: spoon handle, tender meat, hanging dragon, etc., **22 yuan, small plate 15 yuan;Top brand: vegetarian dish 6 yuan. In addition, the store also has staple foods such as steamed buns and pot helmets.
In the simple "stall" on the side, the clerk is cutting fresh beef.
Finally, let's talk about the taste, the slag beef is like a beef hot pot, and the finely minced meat is more flavorful, and the store exploration team saw the minced meat sandwiched with steamed buns on the adjacent table, and also tried it personally, and found that the happiness of beef + carbohydrates makes the taste extremely satisfying.
After eating the bottom of the pot, the shabu-shabu is actually close to the way of eating hot pot with ingredients. On the whole, the unit price of slag beef is about 80 yuan.
In Chongqing, a store called Fat Dalin Beef won the first place on the popularity list. Many bloggers who visited the store also shared the practices of this store.
It is worth mentioning that customers before eating,The staff will put a plate of beef residue in front of the customer, and many customers will comment that it is very satisfying and the ingredients are solid.
The slag beef not only has many stores in Sichuan and Chongqing, but also the hot pot meal has been found in Beijing, Shanghai, Nanjing, Changsha, Dalian and other first- and second-tier cities.
Next, will the sub-category of dregs beef continue to be popular?
In the view of hot pot meals, first of all, the local delicacy of slag beef, which originally existed, was excavated and amplified by the marketIt has formed a differentiated route with the hot pot track
Second, this kind of hot pot with ingredients is for the publicThe way to call and eat is fresh;
Third,The market for beef and offal has a high breadth spectrumEven if it is made into beef residue, the public acceptance is still high.
However, judging from the current existing store product model, the configuration of freshly cut and fresh beef is in the cross-regional and multi-store chainFresh beef** is also a link that needs to be overcome.
In addition, in terms of practice, the slag beef is close to the cooking of Chinese food during operation, and then the meal time control and taste standardization are also parts that entrepreneurs need to pay attention to.
This year, the slag beef is famous and out of the circle across regions, so will the segmentation of beef hot pot become a dominant trend in the future?
Beef sub-categoriesIt has long been star-studdedIt is said that this year's hot pot industry is rolling noodles, and in terms of products, many hot pot restaurants have begun to talk about the place of origin, such as Yanbian beef, Nanyang yellow beef, Yunnan beef, etc.
At the same time, some brand stores that focus on brisket, steak, and even innovative beef products are reaching consumers with differentiation.
1. Subdivided by ingredients: beef brisket, beef offal, and steak are popular in turn
I have the impression that the brisket is mostly cut into squares, and the taste is slightly chewy, and sometimes it is a little "toothy".
Hot pot meal saw that Xiajiang brisket beef brisket hot pot has made a difference in products and eating methods:
Signature secret brisket.
Product onIn the process of shabu-shabu, the moisture can be retained to the greatest extent, not only bursting juice, but also smoother and more elastic but not firewood.
Shabu-shabu saves timeThe secret beef brisket is skinned, tendoned and oiled, and processed by acupuncture tumbling technology, and can be stewed for 8 minutes, eliminating the pain points of stewing the brisket for a long time in the past.
‧ on the way to eatDue to the large size of the brisket, customers need to cut it with a knife and fork and then dip it in the secret dipping sauce. Eating beef brisket hot pot with a knife and fork not only has a sense of ceremony, but also makes it easier to get out of the circle.
In addition to beef brisket, oily chicken, fresh beef tendon, Tai Chi beef, sour soup steamed vegetables, garlic beef, etc., have recently been launched, constantly developing new products, and constantly enriching the product line of explosive products.
In terms of market performance, in 2023, the growth rate of Meituan stores in Xiajiang Belly will exceed 68%, 460 stores will be opened in 7 years, and the sales of the main product beef brisket will exceed 400w catties, and the store expansion potential is huge.
In addition,Beef offal hot pot and beef offal pot have been killed in various places, and they are frequently the top brands in the region.
For example, the sand gall charcoal stove beef offal pot directly hits the group who want to eat hot pot and want to eat meat, in addition, whether it is beef brisket, beef tendon, tripe, etc., in essence, customers taste the taste difference of different meat quality. Many stores in China have won the first place in the regional list.
In addition, on the basis of the large item of beef offal pot, Sha Danbiao has also successively launched sweet drinks such as fried crispy milk and rose roasted milk, which can better cater to the preferences of young people.
Originated in Fuzhou and has opened 109 stores across the country, the artisan pot herbal beef bone hot pot, like its signature herbal steak pot, uses small yellow steak and blends it with herbs for boiling. Not only steak, but also the best type of beef is also its main product, and it also plays the slogan "shabu fresh beef is still delicious with beef bone broth".
Brands such as fork steak, rampant beef bone, and Gule beef fragrance are also representatives of the subdivided field.
2. Mode innovation: stall mode and self-service mode are frequent
Hot pot is also constantly exploring the model, and the big category of beef has become a "test field" for more and more brands.
Haidilao's beef workshop store in Shenzhen Excellence City has added beef stalls on the basis of the original Haidilao, and proposed that fresh beef be delivered to the store within 4 hours, 1 cow and 10 eats, which is a classic, not only newly launched the treasure of the town store, such as beef snowflakes and whole beef platters, but also Shacha fresh beef jerky noodles, fresh dipping water mixed beef and other small ingredients to eat.
The stall model, which is close to the store-in-store, is actually worth trying, experimenting at a small cost, running data, and constantly correcting it to see if there is an opportunity to expand.
Tan Sanniang's fresh-cut beef self-service hot pot that is popular in Chengdu this year has unlimited beef parts such as hanging dragon, breast label, liloin, five-flower toe, spoon handle, etc., and customers can eat different categories of cost-effective beef hot pot for about 100 yuan per capita.
At the moment of saving labor and costs, many self-service and semi-self-service hot pot restaurants have their advantages. As the owner of a hot pot restaurant said, use the cost saved to replenish ingredients, improve the quality of beef, and attract more customers with quality, so as to achieve a mutual promotion cycle of products, repurchases, and cost control.
3. Segmentation of consumption scenarios: snack gatherings and business banquets are taken care of
This year and even next year, the advantages of the small store model are gradually highlighted. Products such as slag beef not only have the attributes of fast food, but also solve the scenarios and functions such as working meals and snack gatherings.
And another way to create a consumption scene -In the business banquet, high-end forward。For example, Jiumaojiu's new brand Xiangxian Yue Wood Beef Hot Pot uses natural elements, woodiness and the freshness of beef products to set off a good choice suitable for business banquets and event dinners.
Not long ago, the hot pot meal saw that the slow knife fresh beef hot pot visited in Wuhan study tour also took the quality line, whether it is the level of seating space or the design of each partition, the aesthetics and dining complement each other. Finally, use the deliciousness of fresh beef to connect the consumption scene with the experience.
Summary
The rise of dregs beef is actually the public's love and expression of folk cuisine. Behind it is also the rise of the beef hot pot segment.
The subdivision of ingredients, application methods, and consumption scenarios all point to a solution to the beef category.
Correspondingly, there is no good or bad consumption, only suitable and unsuitable.