Christmas demand for beef roasting joints often leaves butchers with a glut of rump roasts and steaks in January and February. Now the English Beef and Lamb Executive (Eblex) is offering a kit that can help both butchers and caterers make the most of the roast rump overstock. It says the meat is a tasty, succulent and cost-effective alternative to sirloin and topside that will allow caterers to add value-for-money dishes to their menus. Its versatility enables chefs to devise a variety of dishes using different cooking techniques, including roasts, slow-cooked dishes, quick-cook steaks, canapés, steak and kidney puddings, carvery meats, or special steak dishes with a sauce. The kit includes a step-by-step cutting and preparation guide.
To Buy It! call: 0800 781 4221