New steak guide aims to revolutionise menus

08 September 2015

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

To help foodservice operators pick the right steaks for the right meal occasion, ‘The Steak Revolution’ guide contains 25 inserts, focusing on cuts that fall into one of four categories – ‘Premium’, ‘Occasion’, ‘Everyday’ and ‘Thin Cuts for Convenience’.

With flavour and tenderness being key factors influencing purchases in restaurants, each steak has also been graded on a five star rating scale to assess these qualities.

Hugh Judd, AHDB Beef & Lamb’s foodservice manager, said: "Steak is a firm favourite with diners at lunch and dinnertime. This means getting the right offering for the right meal occasion is key.

"We have outlined all the information that foodservice operators may want to know,carefully selecting images and serving suggestions, flavour and tenderness ratings, cut descriptions, and a unique AHDB Beef & Lamb identification code that can be passed on to suppliers.

"We hope this information can be used by those working in the sector, from procurement managers to catering butchers and chefs, to understand just how simple it can be for them to profit from various steak cuts.”

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