Raising the steaks

08 November 2017

AHDB Beef &Lamb has produced a new guide, Grilling & Barbecue Cuts, which features a range of beef steak cuts that are perfect for a wide variety of foodservice operators.

AHDB Beef & Lamb has been focusing much of its recent product development work on underused beef primals. The result has been the development of a range of cost-effective yet innovative and appealing steak cuts, which enable foodservice operators to add differentiation to their menus.


The Grilling & Barbecue Cuts guide features classic steak cuts, including Fillet, Premium Prime Rump and Picanha. It also features alternative steaks such as Bavette, Hanger Pave and Skirt, which can be derived from underused primals using seam butchery techniques. These steak cuts have very different characteristics, enhanced flavour, texture and different cooking properties. Also featured in the guide are a number of bone-in steaks,including T-bone and Club Steak and thin cut steaks such as Tender Top and Denver.


This comprehensive steak range featured in The Grilling &Barbecue Cuts guide, each with its own detailed cutting specification,covers the entire foodservice market from pubs and high-end restaurants.Forequarter cuts, traditional cuts with a twist, bone-in, thick cut and a range of thin cut steaks provide completely new dining concepts and serving suggestions


Click here to download the Grilling & Barbecue Cuts guide.

 


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