Six top British chefs have revealed how they use the whole beef and lamb carcase in dishes, to provide increased depth of flavour, reduce waste and get maximum value for money.
Stoke Park’s Chris Wheeler and Dez Turland, Group Development Chef at Brend hotels are amongst those who have opened their kitchens to share this knowledge, taking part in exclusive video interviews for AHDB’s Quality Standard Mark (QSM) and Food Services team.
British beef and lamb is renowned for its quality and with greater use of the whole carcase in dishes – whether that be in fine dining restaurants or high street cafés, the food service industry could benefit from continued innovation and increased productivity.
AHDB Quality Schemes’ Senior Manager, Karl Pendlebury said: “Speaking to some of the country’s top chefs, it’s incredible just how much of the whole beef and lamb carcase goes into recipes to create flavour.
“We’d like to share this knowledge to stimulate the wider food service industry, helping others to get more use from the meat they buy. The videos can be viewed any time, to fit around work and we’re here to help talk through ideas, whether that be a question on butchery or cookery options.”
Dishes created in the videos include a Shepherds’ Pie, which has stock created from lamb bones. A meal called tongue in cheek, featuring ox cheek and picanha steak, and a lamb curry with neck fillet, shoulder and skirt cuts.
AHDB Beef and Lamb Board Chair, Adam Quinney said: “British restaurants and food service professionals are incredibly important to beef and lamb farmers. They help to set the trend for consumers cooking at home and inspire people to try new dishes.
“There are so many exciting and different ways that beef and lamb is being used and we want others to benefit from that knowledge.”
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