Cut of the Month
Seasonal demand for certain cuts of meat (i.e. steaks and kebabs for barbecues or roast joints in winter) can often mean that that finding a market for less popular cuts presents a real problem for butchers.
Using up this surplus stock is obviously a great help to the butcher, but it’s also a low-risk means of trialling alternative, added-value cuts for caterers. By promoting the featured cut on the specials board, chefs have the opportunity to monitor take-up before deciding whether to make it a permanent feature on the menu. It’s a win-win situation all round!
Why not try some of these recommended cuts on your menu this autumn? Simply scroll over any part of the carcase to see which lamb cuts are in plentiful supply at this time of the year. Then click on your chosen cut to see a full specification sheet for your butcher.
Seasonal demand for certain cuts of meat (i.e. steaks and kebabs for barbecues or roast joints in winter) can often mean that that finding a market for less popular cuts presents a real problem for butchers.
Using up this surplus stock is obviously a great help to the butcher, but it’s also a low-risk means of trialling alternative, added-value cuts for caterers. By promoting the featured cut on the specials board, chefs have the opportunity to monitor take-up before deciding whether to make it a permanent feature on the menu. It’s a win-win situation all round!
Why not try some of these recommended cuts on your menu this autumn? Simply scroll over any part of the carcase to see which lamb cuts are in plentiful supply at this time of the year. Then click on your chosen cut to see a full specification sheet for your butcher.
