A new range of beef steaks, developed from cuts which are traditionally only used for stewing or other slow-cook methods, has the potential to add real value to the foodservice market, providing operators and their suppliers with a fantastic opportunity to profit.
Developed by AHDB Beef & Lamb, the Thin Cuts steaks range was created using alternative butchery techniques which not only maximise the use of the carcase, thereby increasing profitability throughout the supply chain, but also result in a more consistent product.
Hugh Judd, foodservice project manager for AHDB Beef & Lamb, explained: “As well as providing excellent profit potential, the Thin Cuts range is healthy, quick to cook and versatile enough to be used in a whole range of dishes, from steak sandwiches and wraps, to pasta dishes, fajitas and stir-fries.
“Ahead of the Rugby World Cup this autumn, we have developed a tasty thin cut steak sandwich recipe for caterers to use, called the Scrum Downer. More information will be available on our website www.qsmbeefandlamb.co.uk”
To support the launch of the Thin Cuts range, AHDB Beef & Lamb has created a guide packed with suggestions on how to profit from the steaks, entitled ‘The Steak Revolution’. Hugh added: “The important thing to stress is that the steaks must be no more than five millimetres thick and fully denuded, with no fat or gristle – no exceptions.”
The guide also contains 25 inserts, each focusing on a different beef steak cut from AHDB Beef & Lamb’s ‘Steak Bar’ range, including: ‘Premium’, ‘Occasion’, ‘Everyday’ and now ‘Thin Cuts’. Each steak has been graded, based on a five star rating scale assessing flavour and tenderness. Each insert features two images with serving suggestions, a flavour and tenderness rating, cut description, and a unique AHDB Beef & Lamb identification code that can be passed on to suppliers.
The guide is targeted at the foodservice sector, including procurement managers, catering butchers and chefs, and is available upon request by calling the Quality Standard Mark Hotline on 0845 491 8787.
AHDB Beef & Lamb’s new Thin Cuts range is being promoted under the Quality Standard Mark. The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected assurance for meat in the United Kingdom. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality.
For further information about the Thin Cuts range of steaks or the Quality Standard Mark Scheme, visit www.qsmbeefandlamb.co.uk
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Notes to editors
- The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected assurance for meat in the United Kingdom. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality.
- AHDB Beef & Lamb is a division of the Agriculture & Horticulture Development Board (AHDB)
- AHDB is a UK-wide Non-Departmental Public Body sponsored by Defra and primarily funded by farmers, growers and others in the supply chain through statutory levies. It supports the meat and livestock industries (beef, sheep and pigs) in England; the horticulture, dairy and potatoes industries in Great Britain; and the cereals and oilseeds industry in the UK
- The AHDB Beef & Lamb Trade Marketing team supports businesses throughout the retail and foodservice supply chains for beef and lamb. From abattoirs and processors to wholesalers, independent and multiple retailers and foodservice operators, the team works with businesses to help improve their operational effectiveness and assist with beef and lamb product development, marketing and promotion
- AHDB Beef & Lamb was formerly known as EBLEX
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