Steak Bar Range

 

The Steak Bar range includes a number of quality, added value alternative steaks, such as the Flat Iron, Bistro Rump and Centre Cut, as well as traditional steak cuts such as the Rib-Eye which has been highly trimmed.

 

The range was developed by the AHDB Beef and Lamb’s trade development team to provide retailers and caterers with a great selection of contemporary and affordable cuts which will appeal to today's consumers.

 

Developed using seam butchery techniques, these steaks also offer better eating consistency, resulting in less plate waste.


The range is supported by a host of marketing collateral for the retail and foodservice sectors to help drive sales.

The Steak Revolution - view here.

The Steak Revolution

 

AHDB Beef and Lamb has developed a new guide to help chefs and foodservice operators maximise their profits from a range of steak cuts and provide menu inspiration.

To help foodservice operators pick the right steaks for the right meal occasion, the Steak Revolution guide contains cut ideas that fall into one of four categories – ‘Premium’, ‘Occasion’, ‘Everyday’ and ‘Thin Cuts for Convenience.

Click here to view The Steak Revolution guide.

 

VIDEO: Nigel Haworth Offers Recipe Inspiration


Watch Michelin starred chef, Nigel Haworth and members of the AHDB Beef and Lamb trade marketing team introduce our fantastic Steak Bar range. Nigel also cooks up his favourite steak!

 

Click here to watch the next video >>




We also have materials available for multiple retailers. Please call the Hotline for further information: 0845 491 8787





Thin Cuts range


AHDB Beef and Lamb has developed a new ‘Thin Cuts’ range of steaks which are lean, versatile, quick to cook and provide great value for money. The new range provides a number of opportunities for the retail sector, all of which are highlighted in the latest Cutting Edge report. Click here to read the full report.

view here.
The report outlines the findings of in-depth consumer research and product analysis on thin cut steaks. It shows retailers how to unlock the potential of the thin cut beef steak sector and aims to drive incremental sales in the beef category.

In addition to this, we have produced a guide to the new Thin Cuts range, featuring step-by-step cutting instructions for each of the steak cuts, this can be viewed here.

Thin Cuts - Introduction and cutting specifications - view here.