Flavour, minimum waste and value. Tips from chefs on how to use the whole carcase
Chris Wheeler (Stoke Park) and Dez Turland (Brend hotels) have opened the kitchens to share their knowledge in using the most of the carcases.
"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", explained the chefs during a video presented by AHDB’s Quality Standard Mark (QSM) and Food Services team.
Officials from AHDB also mentioned the importance of fine dining restaurants or high street cafés in setting new trends for beef and lamb farmers across the country. Some of the recipes presented in the show were Sheperd's Pie, tongue in cheek and a lamb curry with neck fillet, shoulder and skirt cuts. The gastronomy show will continue over the coming weeks.
(Photo source: maxpixel.freegreatpicture.com)
"The United States has been something magnificent", the president of Senacsa, José Carlos ...
A new promotional program is expanding in Indonesia that helps importer partners grow their busin...
Helped by increased levy funding, the campaign, entitled ‘British pork… but not as y...
