South Island Butchery 2013 by Bidfood

More catalogs by Bidfood | South Island Butchery 2013 | 13 pages | 2017-07-10


Page 4 of South Island Butchery 2013

more about beef on your menu most popular eye fillet or tenderloin generally the most tender cut with minimal exterior fat tapering from thick end to thin tail end a “mignon” is a flattish steak that is small in diameter while a larger piece cut from the middle of the fillet is called a “tournedo” a “chateaubriand” is the large central piece cut from the thickest part of the fillet best cooked rare or medium rare scotch fillet rib-eye or cube roll larger than a fillet with a round or oval shape it has more intense marbling and usually has a strip of fat that runs through the length of the cube roll best cooked medium or medium rare portion cut steaks vs whole primal it’s your choice we can supply it all while it may be difficult to surrender control over the preparation of steak it is hard to look past the many advantages of portion control • cost control – tighter control on plated costs as each steak can be individually valued • ease of use – just open and use • labour savings – no in house prep is required • inventory – easy to count the number of portions used or on hand • consistency – the same every time • ageing – you can control your own ageing • waste – no left over pieces or trimmings striploin sirloin or porterhouse this is a tender close grained cut with a bark of fat along one side it delivers a consistent quality steak offering a tasty and tender eating experience best cooked medium rare rump a very large steak with a fat border along the curved side it is a medium tender mediumfine grained cut of beef with obvious variation in tenderness throughout the rump beef rump is a lean and very flavoursome cut of beef it produces very large slices and usually too large for one serve and often needs to be portioned further when diced it makes excellent casseroles and in larger pieces a these points may be obvious but many people don’t look past the higher price “per kilo” for the portion controlled product there are several factors to be considered • yield loss from trimming off-cuts end pieces and ‘out of weight’ steaks • labour and overhead costs time spent cutting meat could have been used doing other work • packaging – vacuum bags cartons labels grading process prime steer or “ps” refers to steer and heifer grades and represents the better quality meat the label on the carton may show the product description as for example “ps” rump the ps standing for prime steer delicious roast order online 24/7 bidvest butchery south island 3