favourite steak While fine cuts like eye fillet will always have a place on higher-end menus, don’t be afraid to experiment with economical options and cooking methods. A well-seasoned sauce, a succulent side dish or a flame grill can all contribute to creating a signature dish that will see your customers returning for more. When using fine cuts, pre-portioned, individually-wrapped meats ensure you’ll deliver consistent quality and sizing, while more rustic cuts like rump or brisket have a rich, meaty impact and can be used in a variety of ways. Spicy rump steak McCain ewers with cut fries sk crinkle Seared sirloin with couscous and fragrant plum glaze PAGE 16 | BIDFOOD – ON THE MENU
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