Quality Standard beef and lamb
Ne w S o u s Vide R a n ge Michelin starred Chef, Anthony Demetre and Master Butcher Dick Van Leeuwen have pooled their vast knowledge to create an innovative range of beef and lamb cuts which are ideal for sous vide cooking. This new range not only increases carcase utilisation, it also provides real differentiation on menus for consumers to try.
G oose Sk irt Ste a k Cooked to order. Sous vide cook for 10 minutes at 75°C.
Remove from vacuum pack, pat dry thoroughly, fry in a little hot oil on both sides, season and serve. Tip: After sous vide cooking these steaks can be held in a vacuum pack in a water bath at 57°C throughout service prior to grilling or frying.
Goose Skirt Steak
EBLEX Code: Thin Flank B004
The Goose skirt comes from the thin flank of beef and once trimmed, can be cut into tender steaks.
Flank Steaks with French Beans and Girolle Mushrooms
Dau bes (Ch uck ) Sous vide cook for 8 hours at 78°C.
Rapidly cool in ice water and keep refrigerated.
Remove from vacuum pack, pat dry thoroughly and re-heat by basting in a red wine based stock, season and serve.
Daubes (Chuck)
EBLEX Code: Chuck B007
Prepared from the chuck eye and held in shape by roasting bands. This cut is ideal for slow cooking.
Beef Daubes with Carrots and Roast Onion
Pr ime Hind Shin Muscle Sous vide cook for 8 hours at 85°C.
Rapidly cool in ice water and keep refrigerated.
Remove from vacuum pack, pat dry thoroughly, re-heat using beef stock, season with salt and pepper, and serve as a whole piece in a pan.
Prime Hind Shin Muscle EBLEX Code: Shin B007
This muscle is the thickest muscle in the hind shin and is ideal for slow cooking methods.
Slow Cooked Shin of Beef
Beef Bucco Sous vide cook for 8 hours at 75°C.
Rapidly cool in ice water and keep refrigerated.
Remove from vacuum pack, pat dry thoroughly, re-heat using beef stock. Finish the pasta in a little of the same sauce.
Beef Bucco
EBLEX Code: Shin B006
Shin with the marrow bone left in and cut into slices.
Beef Osso Bucco with Pappardelle Pasta, Parsley and Parmesan
Ox Cheek Sous vide cook for 8 hours at 85°C. Rapidly cool in ice water and keep refrigerated.
Remove from vacuum pack, pat dry thoroughly and trim to a round shape and re-heat by basting in a good beef and red wine stock. Tip: The trimmings can be used for Ravioli or Lasagne.
Ox Cheek
EBLEX Code: Offal B001
Ox Cheek with Potato Puree and New Season Onions
Beef Short R ibs (Jacobs l a dder ) Sous vide cook for 8 hours at 85°C.
Rapidly cool in ice water and keep refrigerated.
Remove from vacuum pack, pat dry thoroughly and re-heat by basting in a good red wine stock and serve as single portions.
Beef Short Ribs (Jacobs ladder) EBLEX Code: Brisket B009
Prepared from the Jacobs Ladder with excess fat and gristle removed.
Slow Cooked Beef Rib
Scr ag Slices Sous vide cook for 12 hours at 75°C.
Rapidly cool in ice water and keep refrigerated.
Remove from vacuum pack, pat dry thoroughly then re-heat for 15-20 minutes in lamb sauce and serve with vegetables and a little lamb jus.
Scrag Slices
EBLEX Code: Forequarter L005
A section of the neck cut into slices.
Slow Cooked Scrag of Lamb with Viniagrette of Artichokes
Neck Fillet Cooked to order. Sous vide cook for 15 minutes at 72°C.
Remove from vacuum pack, pat dry thoroughly then pan fry in a little hot oil until golden on all sides. Rest for 5 minutes then slice and season with rock salt and a little lamb jus. Tip: Neck fillets can be held in a vacuum pack in a water bath at 57°C throughout service prior to grilling or frying.
Neck Fillet
EBLEX Code: Forequarter L016
A fully trimmed neck fillet with the yellow gristle removed and end squared.
Lamb Neck Fillet with Lyonnaise Potatoes
Boneless R olled Br e a st Whole breast of lamb, de-boned and rolled with garlic, mint and rosemary rub.
Sous vide cook for 8 hours at 85°C. Rapidly cool in ice water and keep refrigerated.
Remove from vacuum pack, pat dry thoroughly, cut into square portions then pan fry in a little hot oil on either side until golden brown.
Rolled Breast
EBLEX Code: Breast L011
2 boneless trimmed breasts rolled together.
Slow Cooked Breast of Lamb with Carrot and Cumin PurĂŠe and Roasted Beetroot
Alternatively for a starter, take the cooled rolled breast and slice very thinly.
Place sheeps ricotta cheese between two of the breast slices, sprinkle with a little oil and rock salt, then re-heat under a hot grill for approximately 20 seconds, until the lamb fat and cheese just starts to melt.
Ravioli of Lamb Breast with Sheeps Ricotta and Herb Viniagrette
R u m p P or t io n (b o n e l e s s) Sous vide cook for 30 minutes at 75°C.
Remove from vacuum pack, pat dry thoroughly then pan fry in a little hot oil, fat side down first. Rest for 10 minutes, season, slice and serve with a little lamb jus.
Tip: Lamb rumps can be held in a vacuum pack in a water bath at 57°C throughout service. prior to grilling or frying
Rump Portion (boneless) EBLEX Code: Leg L030
Boneless Rump prepared from the leg and chump.
Lamb Rump with Greek Style Stuffed Tomatoes
L a mb’s He a rt Trim heart of all fat, arteries and ventricles and cut the remaining muscle meat into strips and pack flat in a vacuum pack. Cooked to order. Sous vide cook for 1 minute at 75°C.
Remove from vacuum pack, pat dry thoroughly then flash fry for 30 seconds in a little hot oil and season with salt, pepper and fresh mint.
Lamb’s Heart
EBLEX Code: Offal L001
Sauté of Lamb’s Heart
Quality Standard beef and lamb
W o r k i n g t o
b e n e f i t
A nthon y Demetr e
t o g e t h e r t h e
i n d u s t r y D i c k Va n L e e u w e n
Despite his Greek name, Anthony’s insistence on value for money
Dick has worked in the meat industry for over 30 years.
fits more with his Midlands upbringing than his training with
He did his training at the widely acclaimed Utrecht School
restaurant royalty.
of butchery in Holland. He has worked in various sectors
He has worked with Raymond Blanc, Marco Pierre White and Gary Rhodes. Later in his career he also worked with Pierre Koffmann and Bruno Loubet before moving to London
of the industry including retail outlets, processing plants and The Meat and Livestock Commission where he developed many new products and cutting techniques.
where he gained his first Michelin star.
Working now for EBLEX, primarily with processors and specialist
Now head chef and co-owner of three London restaurants,
and meat processing techniques, Dick has produced various meat
Anthony is celebrated for his firm belief that “cheap doesn’t have to mean nasty” when it comes to food.
butchers, and acclaimed as a leading authority in butchery skills cutting publications to assist butchers and caterers to improve quality, by using the latest cutting techniques.
Disclaimer: Sous vide is a relatively new and evolving method of cooking. As with all cooking techniques, the chef must ensure that they fully understand the preparation, the cooking times and temperatures required. This brochure is for information purposes only and illustrates a limited number of recipe suggestions. It is the responsibility of the chef to ensure that they follow the correct food hygiene regulations and cooking parameters for the dishes they serve. Anyone undertaking sous vide cooking should fully inform themselves about this exciting technique prior to service. Source: Grant Instruments (Cambridge) Ltd While the Agriculture and Horticulture Development Board (AHDB), operating through its EBLEX division, seeks to ensure that the information contained within this document is accurate at the time of printing, no warranty is given in respect thereof and, to the maximum extent permitted by law the Agriculture and Horticulture Development Board accepts no liability for loss, damage or injury howsoever caused (including that caused by negligence) or suffered directly or indirectly in relation to information and opinions contained in or omitted from this document. All copyright including images and photography remain that of AHDB. Any duplication of this brochure is strictly forbidden. No duplication, either in part or full without prior permission from the publisher, is allowed. All images and copy remain the property of AHDB. © Agriculture and Horticulture Development Board 2011. All rights reserved. EBLEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL. EBLEX is a division of the Agriculture and Horticulture Development Board.