DOCSLIB.ORG

EBLEX New Cuts

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
EBLEX New Cuts ne wcuts An EBLEX Trade Marketing Initiative October 2010 Adding value, How to add £millions to increasing profit the value of the steak market Research shows new cutting techniques Since its inception, EBLEX has produce more appealing steaks, deliver advocated seam butchery techniques with their potential to derive greater greater consistency in eating quality and value from the carcase. We’ve promoted have the potential for enhanced profit. the range of additional cuts that can be produced using these methods compared Research into consumer opinion on beef eating quality with the traditional ways of cutting. inevitably throws up the common complaint that consumers’ main issue is less to do with actual quality, more to do with For example, by separating the rump primal into three the fact their beef is often inconsistent. distinct muscle blocks to produce the Bistro, Picanha and Premium Prime rump steaks, we believe it is possible to In our own most recent research on the subject, only 1 in 5 elevate eating quality and enhance consumer experience. consumers report getting consistent taste, succulence and We’ve also researched the US retail beef market and tenderness when they buy the same steak. Worryingly, 82% adapted some excellent work there using the feather blade of consumers polled claimed they left fat/gristle or tough bits and major chuck primal to develop a further two steak cuts of meat on their plate. suitable for the market in England – the Flat-Iron steak For some time EBLEX has promoted the fact that seam (from the feather blade) and the Denver steak (from the butchery techniques – rather than traditional cutting methods chuck primal). - would help to overcome this issue and deliver a more All of this development work has had the double benefit consistent product, with greater consumer appeal. At the same of producing an innovative range of additional cuts that can time, it would also create a more diverse range of steak cuts be marketed while at the same time enhancing the overall and, importantly, enhance the overall value of the carcase. value of the carcase. That’s a benefit to everyone throughout the supply chain as well as adding to consumer choice. We’ve put that theory to the test – with startling results. In controlled test circumstances, EBLEX presented a range However, any reluctance to embrace the method of of new cuts, all packaged and priced realistically to a panel preparing meat following the muscle structure of the of consumers. Each product was compared with a ‘control’ carcase seems to be based on the perceived additional traditional rump steak for visual appeal in the pack and processing or butchery costs involved. subsequently for its eating quality. Now, I’m pleased to say, we can demonstrate that seam Consumer propensity to buy was also measured. In almost butchery methods are not an act of faith. Our research not every case, there was a clear preference for the new cuts with only confirms that consumers perceive a quality differential consumers indicating they would be prepared to pay more for and an enhanced eating experience with the new cuts, it a product that would deliver on taste, and do so consistently. reveals they would be prepared to pay the modest additional costs involved in their preparation. Of course, there are additional processing and butchery costs involved; but the additional income to be derived from the new By cutting just the rump and thick flank as described above, range would enhance margins and overall profitability. the prize could be a staggering, additional £30million in The calculations to show that are included retail sales. Given a more realistic assumption that 20% of in the results outlined in the the rump and knuckle would be processed using these following pages. seam butchery techniques, the gain in retail sales would still be of the order of £6million* In terms of consumer perception and enjoyment, the value may well be incalculable. M Whittemore Mike Whittemore EBLEX *For an explanation of how the figures are calculated, see ‘Specifications and Costings’. Appeal Quality Consistency Delivering what consumers want Enhanced Appeal Traditional Rump (control product) The Cuts Our research compared six steaks produced as ‘new’ cuts with a traditional rump steak. The ‘new’ cuts tested were: Bistro Rump Steak, Prime Rump Steak, Picanha Steak, Flat-Iron Steak, Denver Steak, Centre Cut Steak. Each of the cuts was presented, under test conditions, to a panel of consumers to be evaluated on visual appeal, on eating quality comparisons and on consumers’ likelihood Bistro Steak to purchase. The research was conducted in two separate sessions and the results are presented accordingly in the charts on these pages. The cutting specifications and costings appear on the inside pages. Display - ‘Overall Liking’ Prime Rump Steak Like Extremely 9 SESSION 1 SESSION 2 SESSION 1 8 7.38 Rump Steak (Control) 7.13 7.04 7.24 7 6.80 Bistro Rump Steak 6.24 6.26 6.09 Prime Rump Steak e 6 r o Picanha Steak c 5 ) ) S l l o o t r r n t t u SESSION 2 n r a a 4 n n C e o e o h e o o r r v I n t e c c m - Rump Steak (Control) r i n ( ( Picanha Steak s a M t t i 3 r e c a n i p p l B P D e Flat-Iron Steak P F m m C u 2 u Centre Cut Steak R R 1 Denver Steak (Large cut 08/09/2010) 0 Dislike ExtremelyMean Score: Dislike extremely 0-9 Like extremely The new cuts look good Flat-Iron Steak In the first research session, the Bistro, Prime and Picanha steaks were compared with a traditional Rump (the ‘control’ cut). As the chart shows, consumers preferred the visual appearance of the new cuts, scoring them more highly. In the second research session, undertaken with a different group of consumers but to the same criteria, the Centre Cut steak scored more highly than the control Rump on visual appearance while the Flat-Iron was marked slightly below. Centre Cut Steak Denver Cut Steak Improved Quality Greater Consistency Eating - ‘Overall Liking’ Consumers identify positive attributes In the research tests, consumers were asked 9 SESSION 1 SESSION 2 to consider a number of attributes of each of the cuts – in terms of both appearance and taste - 8 7.55 7.69 7.23 7 6.85 compared with the ‘control’ traditional rump steak. 6.43 6.43 6.50 5.96 The most notable comments for each cut were: e 6 r o c 5 ) ) Consumers felt the Bistro looked tender, lean and S l l Bistro: o o t r r n t t u of high quality; they commented on the fact there was less n r a a 4 n n C e o e o h e o o r r v I n t e c c m marbling than in the traditional rump, which scored higher - r i n ( ( s a M t t i 3 r e c a n i p p l B P D on colour. e P F m m C u 2 u R R When consumers came to taste the Bistro, it rated higher not 1 only than the traditional control rump, but also more highly than 0 any other cut on being tender and lean. Consumers found it Mean Score: Dislike extremely 0-9 Like extremely flavoursome and succulent and rated it for its high quality. Prime Rump: In addition to being scored more highly than the traditional rump on being perceived to be lean, high quality and Seam cut rumps score on taste looking tender, the Prime Rump was thought to be of good When it came to taste, consumers showed a marked colour and to look more tasty that the control product. There preference for the Bistro and Picanha steaks over the was little perceived difference in marbling but it did score more traditional Rump; the Prime Rump cut was also rated more highly on looking good value – despite the price differential highly. In the second session, which compared the Flat-Iron, (the control traditional rump was priced at £4.30 or £11.48/kg Centre Cut and Denver Cut, these performed well although compared with £4.49 or £11.99/kg for the Prime Rump). slightly less favourably on taste than the control traditional The Picanha looked more flavoursome and tasty Rump. Picanha: than the traditional rump and also scored more highly on looking tender, lean and of high quality. There was little perceived difference in marbling and the Picanha recorded a similar score Eating - ‘Likelihood to Buy’ on good value as the control product. When consumers had tasted the Picanha, they rated it more highly than the traditional rump on every criteria – taste, flavour, 5 SESSION 1 SESSION 2 succulence, aroma, tender, appearance, lean and high quality. The Flat-Iron was scored more highly by consumers 3.98 4.04 3.98 Flat-Iron: 4 on looking tender, lean and of high quality. It also rated higher 3.65 3.50 3.35 on having the appearance of offering good value. e 3.16 r 2. 91 o 3 c ) ) S l l Consumers scored the Flat-Iron higher than the traditional o o t r r n t t u n r a rump on being succulent and tender after having tasted them; a n n C e o e o h e o o r 2 r v n I t e c c m - i r of particular note was the fact the Flat-Iron was “nice and thick” n ( ( s a M t t i r e c a n i p p l B P D e P and of good appearance.
Load more

Recommended publications
  • Guide to Identifying Meat Cuts
    THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
    [Show full text]
  • Meat Purchasing Guide Eighth Edition March 2019
    Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
    [Show full text]
  • Hickory's Menu
    BARBECUE HEAVEN, NEED YOUR HICK’S FIX? EVERY DAY FROM ELEVEN our menu is inside Monday to Sunday Open from 11am GASPING FOR A DRINK? FOLLOW US ON FACEBOOK & INSTAGRAM FLIP TO the back page OR VISIT WWW.HICKORYS.CO.UK - THE - KORY’S MEN HIC The Disposable Edition - Autumn 2020 U H H H H H HALLELUJAH! FRICKLES & THE COOKIE THE SMOKIN’ DEALS SANDWICH ALL DAY RETURN. monday - thursday You asked & we delivered! ARE BACK! We knew you loved these juicy, Cajun battered pickles but we just didn’t realise how £10.99 £10.99 £10.99 £15.99 much - so we had to put them back on the menu. And, for all you dessert fans, you can now enjoy our Cookie Sandwich again - super soft Fro-Co, chocolate, butterscotch sauce, fluffy marshmallows & honeycomb! It has to be done! MONDAYS TUESDAYS WEDNESDAYS THURSDAYS cheesesteak super sub the big chicken bucket steak & Shake Barbecue blowout Autumn has landed & - a giant foot-long Philly with Southern fried chicken Thursday’s ultimate BBQ for us that can only mean Cheesesteak packed with heaps breasts, popcorn chicken bites Blowout! Hand-pulled pork, one thing… Our smokin’ of thinly carved rump steak, & buttermilk wings & all the barbecue beans, jalapeño & deals are back! caramelised onions, roasted sides. Certain to make chicken cheese pork sausage, slow- field mushroom, all chopped fans smile. smoked chicken wings, We’ve brought you some pretty & sautéed together with all- Memphis baby back ribs & epic deals over the years Everyone’s favourite on American cheese, to make this Southern fried chicken.
    [Show full text]
  • Cutting and Packaging Guidelines What’S in a Box
    Cutting and packaging guidelines What’s in a box Detailed cutting specifications for each Braise/ Cut Code Fry/Grill Roast Stew Mince of the cuts begin on the next page Pot Roast and a carcase will make up 20 packs. Contents and weights will vary but, as Topsides B004 12 joints a guideline, each pack should weigh Silversides B002 16 joints approximately 10-12kg and contain: Thick Flanks B003 12 joints • 3 roasting/pot roasting joints – derived Rumps B006 40 steaks from topside, silverside, thick flank, Sirloins B006 60 steaks LMC or brisket Fillets B005 40 steaks • 3-4 packs of grilling/frying steak – Fore Ribs B008 20 steaks derived from rump, sirloin, fillet and Chucks B005/B009/B012 25 kg rib eye LMCs B008 6 joints • 3 packs of braising steaks – derived Briskets B002 14 joints from the chuck eye, feather and blade Thin Flanks B001 10 kg • 1 pack of stewing steak – derived Shin/Heels B004/B001 10 kg from the leg and the shin Dice B001 16 kg • 2 packs of diced beef – derived from Mince B004 22 kg lean trimmings • 3 packs of mince – derived from trimmings The cuts/pack information in this You can print off sheets and indicate what brochure is based on a 300 kg carcase, products are in the box, when you deliver MLC Classification R4H. Therefore, the number/weight of cuts in the packs are it to your customers. intended to act as a guideline only as butchery techniques may vary from one business to another. Code: Topside Joints (traditional) Topside B004 1.
    [Show full text]
  • Burgers Fries & Sides
    BURGERS // Not that Hawaiian burger joint. But we got some tasty burgers. *All burgers are made from a custom blend of beef cuts minced in house. Served double and pink as standard, with crispy shoestring onions and salad. Gluten free bun £1. All burgers are GF with small amendments. Ask your server for details. California £9.95 (Battle Of The Burger 2015 Winner!) Two signature beef patties, Smoked salt beef, mature cheddar, crispy pickle chips, red onion jam and ranch dressing. Baby Got Back £10.95 (Battle Of The Burger 2016 Winner!) Two signature beef patties, Bulleit Bourbon and bacon jam, Monterrey Jack, Brown ale and maple candied bacon, thinly sliced Pastrami, onion strings and Lola’s sauce. James P Sullivan £10.95 (Battle Of The Burger 2017 Winner!) Two signature beef patties, mature cheddar, prime rump steak, shoestring onions, creamy steak sauce, Tennessee bbq sauce, red onion jam and pickled onion monster munch. Lola’s Classic £8.95 Two signature beef patties, mature cheddar, smoked streaky bacon, shoestring onions, shredded iceberg and Lola’s sauce. Buffalo Soldier £9.95 Boneless buttermilk chicken tossed in Louisiana hot sauce served with blue cheese mayo & shredded iceberg. John Dillinger £9.95 Two signature beef patties, garlic butter brioche, mozzarella, Napoli sauce and crispy pepperoni. New Greenhouse £8.95 (v) Goats cheese disk, garlic portobello mushroom, chargrilled beetroot, shoestring onions and balsamic reduction. FRIES & SIDES // Triple cooked chips (V) £2.95 Loaded Tater Tots £6.95 (topped with Mac and cheese, beef chilli, Crispy pepperoni, Skinny fries (V) £2.95 Jalapeños, crispy onions and Lola’s sauce) Sweet potato fries (V) £3.50 Ultimate Mac and cheese £6.95 (beef chilli, Crispy pepperoni, Jalapeños, crispy Chilli cheese fries £4.50 onions and Lola’s sauce) Pizza fries £4.50 Bacon cheese fries £4.50 Mac and cheese £4.50 Pittas & dips £3.95 Dishes may contain nuts.
    [Show full text]
  • Starters Salads Barbecue Originals Steaks Wild West
    The Wild West STARTERS ORIGINALS BURGERS 01 SOUTHWESTERN EGG ROLLS 8,40 € 15 PHILLY CHEESE STEAK SANDWICH 13,90 € ALL BURGERS ARE MADE FROM HOMEMADE Loaded with a colorful selection of vegetables, Beef steak strips with peppers, onions, jalapeños and 100% BEEF 200G. ALL BURGERS ARE ALSO chicken, eggs, beans and lots of processed cheese. melted cheese, served with rolled potatoes. AVAILABLE AS BLACK BREAD OR GLUTEN- Everything wrapped in crispy rolls. (Vegan possible) 16 VEGETABLE CASSEROLE 9,40 € FREE. 02 BONELESS WINGS 8,40 € Fresh grilled vegetables baked with garlic sauce and 29 MUSHROOM SWISS 11,90 € Crispy breaded pieces of tender boneless chicken parmesan. Homemade beef patty with caramelized onions, tossed in sweet chili sauce. (5 pieces) - with Chicken 3,80 € mushrooms and melted Swiss cheese. 03 HONEY & GARLIC BUFFALO WINGS 7,90 € 17 GRILLED PRAWNS 18,90 € 30 SANTA FE 12,90 € Original Texas-style chicken wings, served with Wild Piled high with avocado, cheese, red onions, roasted West BBQ sauce. (5 pieces) Grilled prawns, served with vegetables and garlic jalapenos, tomatoes, cucumber, coriander and a spicy bread. 04 DIRTY FRIES 7,90 € Wild West sauce. Steakhouse fries baked with pulled chicken and 18 GRILLED LACHSFILET 17,90 € 31 SOUTHERN SMOKEHOUSE 12,40 € cheese. Grilled salmon marinated with mustard and dill sauce Bacon, cheddar cheese, cucumber, onion rings, lettu- and served with vegetables and wild rice. ce, tomato, garlic aioli with BBQ sauce. 05 NACHOS MIT 3 HOMEMADE DIPS 19 GRILLED DORADE 17,90 € Dips (salsa, sour cream, guacamole) 32 OLDTIMER 9,50 € Grilled sea bream served with vegetables and an add- Natural Nacho with tomato salsa and sour cream 4,80 € The original burger with pickles, lettuce, tomato, red on of your choice.
    [Show full text]
  • Australian Beef and Lamb Cuts Chart
    Australian beef & lamb cuts ➊ Shin ➋ Silverside/Topside ➊ Leg Boneless shin/ Shin bone-in/ Topside roast Topside steak Silverside minute Easy carve leg roast Lamb steaks Mini roast Leg bone in Leg (tunnel gravy beef osso bucco steak (round or topside) boned) ➌ Rump ➋ Chump ➌ Tenderloin Rump steak Rump roast Rump minute Rump medallion Rump centre Chump chop Lamb rump Fillet/tenderloin steak steak ➍ Knuckle ➍ Eye of Loin Round steak Round/minute Knuckle medallion Boned and rolled Loin chop steak loin roast Legend ➊ ➐ OVEN ROAST ➋ ➌ ➎ PAN-FRY Butterfly steak Eye of loin Tenderloin ➊ Fillet/tenderloin Eye fillet centre Butt fillet steak cut ➍ SHALLOW/ CRUMB-FRY ➎ ➏ ➋ ➌ STIR-FRY ➐ ➍ ➏ Skirt ➎ Loin GRILL & Skirt (diced or rolled CHAR-GRILL Frenched cutlet Frenched rack of Frenched lamb and seasoned) lamb (8 rib) rack (13 rib) ➑ ➎ BRAISE & ➒ ➓ CASSEROLE SIMMER ➏ ➒ ➐ Striploin ➐ Shank Sirloin steak/ Sirloin roast T-bone ➑ Shank Lamb drumstick porterhouse/ New York ➊ BARBECUE ➐ ➑ Cube Roll ➏ Forequarter Rib eye/scotch fillet Rib eye/scotch Standing rib roast Rib cutlet Forequarter chop Easy carve shoulder Rolled shoulder Forequarter rack steak fillet roast roast (4 rib) ➒ Blade/Chuck ➑ Neck Blade steak Blade roast Boneless blade Chuck Oyster blade Blade minute Boneless blade Neck chop Best neck shop Neck fillet roast/ steak steak steak steak bone in rib eye roast ➓ Brisket Other ➒ Party Rack ➓ Other Rolled Brisket Diced beef Beef stirfry strips Beef mince Party ribs Diced lamb Mince Lamb strips.
    [Show full text]
  • Beef Primal Cuts OUTSIDE FLAT 2050 OUTSIDE 2030 TOPSIDE 2000 KNUCKLE 2070 SILVERSIDE 2020 THICK FLANK 2060
    Beef Primal Cuts OUTSIDE FLAT 2050 OUTSIDE 2030 TOPSIDE 2000 KNUCKLE 2070 SILVERSIDE 2020 THICK FLANK 2060 EYE ROUND 2040 RUMP 2090 TENDERLOIN 2150 TOP SIRLOIN 2120 FLANK STEAK 2210 (Side strap on) EYE OF RUMP 2110 RIB SET 2220 CUBE ROLL D-RUMP STRIPLOIN 2240 2100 2140 CHUCK ROLL 2275 SHORT RIBS (5 RIBS) 1690 BLADE (Clod) 2300 BRISKET 2320 BRISKET POINT END 2330 CHUCK - SQUARE CUT 2270 NECK 2280 CHUCK 2260 BRISKET POINT END 5 CHUCK TENDER BRISKET NAVEL END 2350 (Deckle off) 2310 2340 Primal Cut Weight Range Guide This primal cut weight range guide is used to calculate the average weight of meat primal from various carcase weight ranges. It is a helpful tool when selecting a primal for portion cutting or roasting. BEEF PRIMAL CUT Topside Outside Thick Flank Knuckle D-Rump Shortloin (1 rib) Striploin (1 rib) * H.A.M. NO. 2000 2030 2060 2070 2100 1552 2142 carcase 6.2 5.7 3.7 3.3 3.8 5.5 3.0 % 160-180kg 5.0 - 5.6 4.6 - 5.1 3.0 - 3.3 2.6 - 3.0 3.0 - 3.4 4.4 - 5.0 2.4 - 2.7 180-220kg 5.6 - 6.8 5.1 - 6.3 3.3 - 4.1 3.0 - 3.6 3.4 - 4.2 5.0 - 6.0 2.7 - 3.3 220-260kg 6.8 - 8.0 6.3 - 7.4 4.1 - 4.8 3.6 - 4.3 4.2 - 5.0 6.0 - 7.2 3.3 - 3.9 260-300kg CARCASE - PRIMAL CUT WEIGHT RANGES 8.0 - 9.3 7.4 - 8.5 4.8 - 5.5 4.3 - 4.9 5.0 - 5.7 7.2 - 8.3 3.9 - 4.5 This information is to be used as a GUIDE ONLY.
    [Show full text]
  • Mains Dessert Breakfast BAR BITES & SNACKS GOURMET BURGERS
    job number client contact 00694_570_ELR_Menus VAT_TDH Food V2 ELR Ruth final artwork size colour designer proof print ready 210mm (w) x 297mm (h) CMYK Zina/Jumar 2 Y SLIDERS Breakfast Choose any 3 for AED 48 Served all-day, everyday Mains Falafel, beetroot hummus and halloumi (V) Ground beef, BBQ sauce, mushroom, tomatoes and cheddar cheese CAESAR SALAD (P) 48 ALL-DAY BREAKFAST (P) 90 Pulled pork with apple slaw (P) Crispy romaine leaves, garlic croutons in our classic Caesar dressing Premium Irish pork sausage, streaky bacon, black pudding, fried eggs, grilled tomato, with shaved parmesan cheese, crispy bacon & anchovies grilled mushroom, baked beans and crispy potatoes with sourdough toast WINGS Add chicken 18 Choose from the following - 6 for AED 48, 12 for AED 85 or 18 for AED 116 Add prawn 18 EGGS BENEDICT (P) 42 Served with crisp celery sticks and your choice of dip (blue cheese, ranch or BBQ) 250G PRIME BEEF ANGUS FILLET STEAK 160 Streaky bacon, hollandaise sauce and toasted English muffin Buffalo style hot wings Prime beef fillet steak cooked to perfection, served with a side of your choice and home made sauce, Jerk spiced peppercorn, mushroom and Bearnaise BACON OR SAUSAGE SANDWICH (P) 55 BBQ style Your choice of premium Irish pork sausages or streaky bacon topped with a fried egg Sriracha spiced 300G PRIME BEEF ANGUS RIB EYE STEAK 150 Prime beef ribeye cooked to perfection, served with a side of your choice and home made sauce, SUPER FOOD GRANOLA (HO) (V) (N) 32 peppercorn, mushroom and Bearnaise Organic granola, mixed berries
    [Show full text]
  • Gordon Foods Prime Rib Cooking Instructions
    Gordon Foods Prime Rib Cooking Instructions Unpreaching Mervin bemuse her fornications so overall that Lorenzo observe very seedily. Gustavo is extractable and methodising ploddingly as appropriated Osmund extols faintly and recalcitrated funny. Which Loren jibbing so agape that Bartlett abode her withe? This website regarding best ways and cooking prime instructions as a virtual party calculations and care much or over whole tenderloin roastthaw roast all over the Rib eye kabob Gluten Free salary Free Mini beef wellington Dairy Free. Review against his Asian citrus pork ribs from multi-Michelin chef Gordon Ramsay host of. Gordon food service meatballs One noun of grape jelly One jar of prey choice Masters Hand BBQ. How ill does fate take to cook a prime being at 275 degrees? While some cooks may convey this means because less fat adds flavor the private tender. My house hosts thanksgiving every space and otherwise always incorporate a queue of new dishes This year your dad beat the fully cooked prime network and wanted. Soul food meatloaf. Of the vacuum-sealed meat to provide sex or whoever will be cooking the food. Phish bassist Mike Gordon selling cool log home in Vermont for 95000. Food resource for by home cook with building kitchen tips fun cooking videos and. Using a homemade mojo marinade with crime by step instructions to make and best Lechon. Cooking Whole Cuts of Other Meats For beef veal and lamb cuts the safe. Gmc burger stands for. Cooking Instructions For food safety and affect follow these instructions Conventional Oven 1 Preheat to 400F 2 Remove aluminum lid a lid slightly.
    [Show full text]
  • The Butcher's Guide to Beef Cuts
    3 5 4 fillet the butcher's guide chateaubriand T808 Minimum 5 (kg) Prime fillet steaks T107 to beef cuts Minimum 5 (kg) Prime fillet steaks t810 hammer steak rib eye Minimum 5 (3oz) Prime fillet steaks T811 sirloin Minimum 5 (4oz) 2 prime hammer steak T615 Prime rib eye steaks T136 Prime sirloin steaks T121c Minimum 5 (kg) Minimum 5 (kg) Prime fillet steaks T812 Prime rib eye steaks T900 Minimum 5 (5oz) porterhouse Centrecut (kg) Minimum 5 (6oz) Prime fillet steaks T801 Prime sirloin steaks T121 prime porterhouse T182 Prime rib eye steaks T905 Minimum 5 (6oz) Minimum 5 (kg) Steaks (kg) bone in rib Minimum 5 (7oz) Prime fillet steaks T802 Prime sirloin steaks T699 Prime rib eye steaks T902 Minimum 5 (7oz) Minimum 5 (5oz) prime bone in roast T180 Minimum 5 (10oz) Prime fillet steaks T803 Prime sirloin steaks T701 (kg) Prime rib eye steaks T903 Minimum 5 (8oz) Minimum 5 (6oz) Minimum 5 (12oz) Prime fillet steaks T805 Prime sirloin steaks T702 spencer roll select rib eye steaks T137 Minimum 5 (10oz) Minimum 5 (7oz) Minimum 5 (kg) Prime fillet steaks T813 Prime sirloin steaks T704 select spencer roll T152 select rib eye steaks T901 Minimum 5 (12oz) Minimum 5 (8oz) Chuck roll (kg) tomahawk steak Minimum 5 (8oz) Prime sirloin steaks T703 prime whole fillet w100 Minimum 5 (10oz) prime tomahawk steak T183 prime whole ribeye w135 Fillet chain on (kg) Prime sirloin steaks T707 (kg) Roast/steak (kg) prime trimmed fillet w106 Minimum 5 (12oz) catering whole ribeye w137 Steak joint (kg) t bone steak catering sirloin steaks T113C 1 Centrecut (kg) Roast/steak
    [Show full text]
  • Are You Getting Enough Iron?
    Are you getting enough iron? Practical tips to ensure you are getting enough iron MLA Iron brochure.indd 1 9/01/14 9:37 PM Are you low in iron? If you lack energy you may be low in iron. Symptoms of iron deficiency are subtle and can be mistaken for a busy lifestyle. If you have any of these symptoms, see your doctor: • Tiredness (even after rest) • Irritability • Lack of energy • Frequent infections • Poor concentration • Feeling down Why do you need iron? Iron is used by the body to carry oxygen in the blood. iron healthy growth & brain development wellbeing immunity for babies, toddlers to produce for a healthy and children to grow energy from food immune system and develop normally 2 MLA Iron brochure.indd 2 9/01/14 9:38 PM Are you at risk? Women of childbearing age are at risk of iron deficiency. Iron deficiency is more common in women who: • Are pregnant or breastfeeding • Irritability • Have heavy periods • Frequent infections • Don’t eat much meat • Feeling down What is the role of supplements? The best way to prevent iron deficiency is to eat iron-rich foods regularly. If you are iron deficient, your doctor may prescribe an iron supplement to help your iron levels return to normal. Most people find that once their iron levels have returned to normal, they no longer require supplements. Eating an iron-rich diet will help to maintain healthy iron levels. 3 MLA Iron brochure.indd 3 9/01/14 9:38 PM Which foods contain iron? There are a number of foods that are high in iron, but the iron in these foods isn’t absorbed by the body in the same way.
    [Show full text]