PRODUCT ZONE
FOOD
A MEATY PROPOSITION
Despite the rise in plant-based and vegan diets, meat is still very much on the table. We spoke to six professionals to learn more about the market and how to identify a good cut.
come along with it. When you put an item on your menu, make sure you have accessibility to that cut and trusted quality for consistency on each plate.
In an age of veganism, how do you explain consumers’ ongoing love affair with meat?
There’s a cherished heritage in the U.S. for How can you identify premium-quality raising and enjoying high-quality beef, and in our world today, it’s more accessible meat? than ever before. Beef has a unique flavor Most chefs understand USDA grades for prime and appeal that consumers crave. I have and choice. The more marbling, the higher the traveled extensively and found chefs rely on quality. With Certified Angus Beef®, superior Certified Angus Beef® because of marbling is required for flavor, juiciness consistency and guest satisfaction. and tenderness.
TONY BIGGS Director of culinary arts, Certified Angus Beef ® brand
What should an F&B manager of a restaurant or hotel look for when purchasing meat? Choose a brand that’s recognized for having a great reputation, core values and experts to guide you. Of course, taste and flavor
64
HOSPITALITY NEWS ME | APR - MAY 2021
What are the latest trends in cooking meat? Everyone knows strip, filet and ribeye. Chefs worldwide are turning to secondary cuts: sirloin flap, tri-tip, chuck and round items. These cuts are affordable, a canvas for different ingredients and techniques, and popular with guests. Chefs coming to our culinary center get excited about the new dishes they can serve.
What is your favorite brand of meat? The Certified Angus Beef® brand. I started serving it when I worked for the Jordanian royal family. Because of great marbling, consistency and taste, it was a firm favorite. It unites family farmers with trusted distributors and chefs.
