Quality Standard Beef
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Chef
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Butcher master
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Ne w Specialit y Steak Range Renowned Master Chef Pierre Koffmann and Master Butcher Dick van Leeuwen have developed a completely new range of speciality steaks, utilising seam-butchery techniques on under-used primals. This new range provides both chefs and consumers with new meal options. These steak cuts have very different characteristics, enhanced flavour, texture and different cooking properties. All these steaks benefit f rom being cooked rare or medium rare and provide alternatives to standard steak cuts.
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Chef
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pierre
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koffmann
Pierre Koffmann is one of Britain’s greatest chefs and has been at the pinnacle of his profession for many years. His inspiration, as a young boy, was his grandmother Camille, a Gascony farmer, in whose kitchen, he learnt the craft of traditional French country cooking. His culinary art is based upon his own unique refinement of this classic method, which is derived from using personally selected fresh produce, a thorough understanding of flavours and a flash of creative genius. In 1972 he cooked alongside Michel Roux, before becoming head chef at a renowned restaurant in Berkshire, where he earned two Michelin stars. In 1977 he opened his own restaurant, La Tante Claire, which quickly became one of London’s top restaurants, earning three Michelin stars and a host of awards both for the restaurant and Pierre himself.
Hanger
Hanger Pave EBLEX Code: Offal B003
Pav é
Butcher master
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dick
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leeuwen
Dick has worked in the meat industry for over 30 years. He did his training at the widely acclaimed Utrecht School of butchery in Holland. He has worked in various sectors of the industry including retail outlets, processing plants and The Meat and Livestock Commission where he developed many new products and cutting techniques. Working now for EBLEX, primarily with processors and specialist butchers, and acclaimed as a leading authority in butchery skills and meat processing techniques, Dick has produced various meat cutting publications to assist butchers and caterers to improve quality, by using the latest cutting techniques. He has also run many butchery courses and demonstrations for chefs, butchers and meat buyers.
Hanger
Prepared from the Body Skirt.
Steak
Hanger Steak EBLEX Code: Offal B004
One for the steak connoisseurs, a real gem! This steak has its own character and whilst having a different texture to other steaks, the taste more than makes up for this. The meat is extremely succulent and has more beef flavour than most other steaks. The grain of the meat is coarse but loose.
It is a very popular cut in France where it is called Onglet, and is often preferred above most other steaks. The name Hanger Steak comes from America. The cut is prepared from the body skirt muscle which is situated near the last rib and the spine close to the kidney. The Hanger Steak is similar to the Pavé but is butterfly cut.
Tip: The Pavé is best pre-cut and fanned out on the plate for better presentation. Butterfly cutting makes the steak easier to carve and to eat by the consumer.
Master Chef ’s tip for this speciality steak range
It is important to rest these steaks after cooking for 2-3 minutes prior to serving. This will enhance the tenderness and juiciness and it also stops the juices running out while cutting.
B a v e t t e
Prepared from the Flank Skirt.
All fat and gristle is removed before it is cut into Bavettes.
A different steak eating experience! Such an underrated piece of meat, often used for dice or even mince in the UK. However, when trimmed and well prepared, this cut is used for steaks in other parts of the world. It is very popular with French chefs who rate the Bavette more for its flavour and juiciness rather than its tenderness. The grain of the meat is coarse and loose and requires a little chewing,
but this only brings out more flavour and texture which makes it stand apart from many other steaks. The cut comes from the flank area, trimmed of all fat and gristle and only the lean meat is used. Tip: The Bavette is best pre-cut and fanned out on the plate for better presentation and will also make it easier for the consumer to eat.
S k i r t
Prepared from the Skirt (diaphragm).
S t e a k s
All fat and gristle is removed before it is cut into steaks.
The skirt (diaphragm) is situated along the ribs of beef and is mostly used for trim, mince or burgers. However, when trimmed of all gristle and connective tissue, this cut can be used for steaks and is also excellent for stir-fry. In Mexico the skirt is often used in fajitas. Although slightly less tender than the Bavette, it has its own unique strong beef flavour.
Bavette EBLEX Code: Thin Flank B006
Skirt Steak EBLEX Code: Offal B002
The grain of the meat is coarse and loose like the Bavette and Hanger Steak. Due to its longer coarse fibre, you should allow a little more cooking time. Tip: The Skirt Steak is best pre-cut and fanned out on the plate for better presentation and will also make it easier for the consumer to eat.
Master Butcher’s tip for this speciality steak range
All of these steak cuts must be matured for a minimum of 14 days on the bone or in vacuum bags to optimise eating quality. It is recommended not to mature the body skirt, skirt diaphragm and flank skirt on the bone but in vacuum bags to enhance keeping quality.
P a v é
Prepared from the Underblade muscle.
( U n d e r b l a d e )
This cut is not very well known and is often left attached to the chuck and used for braising steak. This is such a shame as it is so tender with its own unique flavour. Situated between the shoulder blade and the chuck it is removed using the seam cutting method, used to select individual muscles. When all connective tissue and gristle is removed, a very tender, succulent piece of meat is left.
Pav é
Prepared from the Underblade muscle.
Pavé (Underblade) EBLEX Code: Chuck B019
All fat and gristle is removed before it is cut into Pavés.
This cut will surprise many chefs because of its tender and juicy characteristics. If handled well the tenderness could be mistaken for fillet and is ideal as an alternative to the popular cut but with more intense flavour.
(Underblade
Fillet)
All fat and gristle is removed before it is cut into Pavés.
Another little gem for the steak lover! In Holland this cut is also known in the trade as the Underblade Fillet. The reason for this is that is comes from the forequarter of beef and if cut correctly, can look and eat like a fillet steak. The only drawback is that the whole animal only produces about 6 portions. This muscle is the smallest of the underblade muscles, situated between the LMC (thick rib) and the chuck.
Pavé (Underblade Fillet) EBLEX Code: Chuck B020
It is removed using the seam cutting method, used to select individual muscles. Once fully trimmed it produces a very tender, juicy Pavé with a short and fine grain of meat.
Master Chef ’s tip for this speciality steak range
Always season the steak with salt and pepper and baste with cooking oil prior to cooking. All these cuts are suitable for barbecuing, char grilling or pan frying.
P a v é
( T h i c k
Prepared from the Thick Flank. Only the highlighted muscle is used.
All fat, gristle and a section of less tender coarse grained meat is removed before it is cut into Pavés.
Another under-used yet very tender Pavé.The thick flank comes from the hindquarter and is mostly used for roasting joints. However if seam cut into individual muscles the thick flank can produce some surprisingly tender Steaks and Pavés’ with their own unique flavour and bite. This cut comes from the thin top muscle of the thick flank which is trimmed of all connective tissue and gristle. It has a very short tender grain and mountains of flavour.
Pav é
Prepared from the Heel muscle. Only the highlighted muscle is used.
F l a n k )
This Pavé (Thick Flank) is very similar to the Pavé (Heel Muscle) and can be used together. Tip: The Pavé (Thick Flank) can be pre-cut and fanned out on the plate for better presentation and will also make it easier for the consumer to eat.
(Heel
Muscle)
All fat, gristle and a section of less tender coarse grained meat from the larger muscle is removed before it is cut into Pavés.
What a surprise! The heel muscle is mainly used for stewing and is situated on the hindquarter next to the shin. When left attached to the shin it is called leg of beef. The heel muscle consists of 4 main muscles and if seam cut into individual muscles it produces 2 muscles which are suitable for steaks or Pavé’s. Both muscles have a very delicate short tender grain and are ideal for producing Pavés’.
Pavé (Thick Flank) EBLEX Code: Thick Flank B007
Pavé (Heel muscle) EBLEX Code: Leg B002
This Pavé (Heel Muscle) is very similar to the Pavé (Thick Flank) and can be used together. Tip: The Pavé (Heel Muscle) can be pre-cut and fanned out on the plate for better presentation and will also make it easier for the consumer to eat.
Master Chef ’s tip for this speciality steak range
After grilling, whilst resting, place a small amount of butter on the steak to create a nice glaze and enhance the flavour.
F l a t
Prepared from the Feather muscle.
I r o n
S t e a k
All fat and gristle is removed from the outside. The centre gristle is also removed before it is cut into steaks.
Another little known, extremely tender, succulent and juicy steak from the fore- quarter. Some claim, if matured and cut correctly, it can be as tender as rump or sirloin. This steak is becoming very popular in America for its tenderness. With its own character and flavour it has a very short grain and often contains some marbling. This muscle is attached to the shoulder blade and is often used for braising steak as it contains a thick centre gristle.
However using the seam cutting technique all gristle is removed which separate the feather into 2 parts. The remainders are scored for effect and cut into steaks
Tender
Prepared from the centre muscle (bullet) of the Topside.
Another great find! This steak is very popular in Europe and is often used as an alternative for rump steak. It is very tender with a short grain and has excellent flavour. It is the centre muscle of the topside which is removed using the seam cutting technique. All gristle and connective tissue is removed.
Flat Iron steak EBLEX Code: Chuck B013
Top
Steak
All fat, gristle and blood veins are removed before it is cut into steaks.
Tender Top Steak EBLEX Code: Topside B015
It is a single muscle and has consistent eating quality. This is perfect for the health conscious, as this steak contains very little fat.
Master Chef ’s tip for this speciality steak range
It is also very important to provide your customers with sharp steak knives. Blunt knives will tear the steaks and might make it difficult to eat.
C e n t r e
Prepared from the Thick Flank. Only the highlighted muscle is used.
C u t
All fat, gristle and a section of less tender coarse grained meat is removed before it is cut into Pavés.
A similar steak as the “Tender Top Steak” but a fraction less tender. It is a very popular steak in Europe. Produced from the thick flank which comes from the hindquarter, this cut is often used for roasting joints. However if seam cut into individual muscles, the thick flank can produce some surprisingly tender steaks and paves’ with their own unique flavour and bite.
Steak
All gristle and blood veins are removed and a little natural fat is left on (max. 5mm) before it is cut into steaks.
A budget steak which is widely used and very well known in Europe. Produced from the main topside muscle by using the seam cutting technique. This steak must be matured for a minimum of 2 weeks. It is cut across the grain and then scored with a diamond pattern.
Centre Cut Steak EBLEX Code: Thick Flank B006
This cut comes from the centre muscle of the thick flank which is trimmed of all connective tissue and gristle. It has a very short tender grain and is ideal for producing steaks.
Ranch
Prepared from the main Topside muscle.
S t e a k
Ranch Steak EBLEX Code: Topside B009
They are ideal for marinating with an acid based ingredient like wine or a little lemon juice which can help to tenderise the steak.
Master Butcher’s tip for this speciality steak range
Make sure your meat is approved by the EBLEX Quality Standard Mark scheme to ensure all the meat comes from a quality assured supply chain, as most consumers want to know where their meat comes from.
Quality Standard Beef
&
Chef
master
w o r k i n g t o t h e
Butcher master
a n d
t o g e t h e r
b e n e f i t i n d u s t r y
Pierre Koffmann and Dick van Leeuwen have pooled their vast knowledge to create innovative new ideas for the food industry. The first of these is this new speciality steak range, which not only increases carcass utilisation, it provides real differentiation on menus for consumers to try.
Pierre Koffmann Master Chef
EBLEX (a division of the Agriculture and Horticulture Development Board), Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL. Special thanks to Keith Fisher and John Satelle of AHDB Meat Services for their assistance in preparing this brochure. Thanks also to Peter Allen for his advice and support.
Dick van Leeuwen Master Butcher