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Cattle Grid, Leeds

Recipe beef Cattle Grid at Leeds.

Beef Feedlot

Beef Feedlot.

Domain de Jaurieu

Domain Jaurieu American Meat Recipe

Cow Calf

Cow Calf The Marbled Meat Club


Chef videos

http://youtu.be/srjA4ZtMoT8

http://youtu.be/srjA4ZtMoT8

On May,12 the United States Meat Export Federation organized an event in London for chefs.

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Useful tips

  • Beef is a great fit for the latest menu trends and most popular cuisines, from Latin, Mediterranean and Asian to regional American. It adds steak satisfaction, perceived value and selling power like no other protein can.
  • Look at items on your menu currently made with other proteins—like Chicken Caesar— and consider offering a steak upgrade, which can command a higher menu price without significantly increasing food or labor costs.
  • If you serve patrons with varying budgets, be sure to menu beef items at a range of prices, so you’re offering something for everyone.
  • Use rubs and marinades to create big-ticket signature steak presentations at pennies per portion.
  • Slice and fan steak, then drizzle with olive oil or an on-trend sauce or salsa; or garnish with greens, herbs or vegetable “confetti.” You’ll get great plate plate coverage and enhanced appetite appeal.
  • Make the most of economical cuts like Short Ribs, Top Round and Brisket to create braised, stewed and slow-cooked comfort food classics.
More tips

Main cuts beef

Main cuts beef

Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut.

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Main cuts pork

Main cuts pork

Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.

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Storage & Handling

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Beef & Wine

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Dry Ageing

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