EBLEX steak research generates better margins for chefs

11 March 2013 by
EBLEX steak research generates better margins for chefs

EBLEX is working with top chefs, food service suppliers and consumers to develop a new range of added-value Quality Standard Mark steak cuts suitable for the food service market.

The successful cuts are now being tested again by professional chefs and catering butchers at two further tasting events.

Feedback from the two tasting events will be reviewed and the results used to decide on the final steaks for the new range.

Hugh Judd, food service project manager for EBLEX, said: "We've undertaken a really comprehensive research programme to find out which of the added-value steaks will work best in a food service environment. We want to be able to show industry that we've come up with a range that has been researched and approved, not only by their peers but also by consumers.

"These steaks offer caterers good margins when compared with traditional cuts, so we hope to see an increase in the volume of the steaks served in food service outlets.

Full details about the research and the range will be published in a new booklet entitled Excellence in Steak which will be available to download from www.eblextrade.co.uk.

New specs for EBLEX Quality Standard Mark beef and lamb >>

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