Eblex highlights butchery for foodservice

The day included a butchery and cooking demonstration by Eblex master butcher Dick van Leeuwen and Haworth on how to cook six less-well-known cuts of lamb and beef, as well as a tour of the farm.

Eblex foodservice project manager Hugh Judd said: “More chefs than ever are keen to explore under-used and less well-known cuts, to exploit the added value potential they can offer.

“Carcase balance is even more critical when every penny counts and while these cheaper cuts may previously have been minced or diced, they are now being more imaginatively used and are delivering better value throughout the whole of the supply chain.”

The event follows the launch last month of Eblex’s new beef and lamb sous-vide range, in which 42 cuts of meat particularly suitable for the water-bath cooking method, were presented to the trade.

The use of alternative cuts is becoming increasingly popular in foodservice due to the escalating costs of ingredients. Michelin-starred chef Anthony Demetre, who worked with Eblex master butcher van Leeuwen to develop the range, said: “It is challenging to think about using more economical cuts which still deliver on quality and flavour. Additionally, consumers want value for money when eating out these days and by using the sous-vide method you’ll not only satisfy your customers but help to increase your own margins.”

Some of the cuts include mini joints from the brisket, goose skirt steak and beef bucco from the shin, as well as boneless rolled lamb breast, rustic lamb chunkies and daubes (shoulder or leg).

Sous vide has become increasingly popular with chefs due to the way that it locks in the flavour and enhances the tenderness of meat. It also has the advantage that meat can be prepared in advance and sealed, chilled and stored in a fridge until it is required – a huge bonus in a busy kitchen.

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