Focus on Meat: Maestros of meat

Woodward Foodservice

The catering operator is seeing booming demand for red meat, with beef, lamb and pork gaining a strong foothold on menus. According to Dave Howarth, Woodward Foodservice trading director, more complicated red meat dishes are proving particularly popular, with consumers shying away from cooking time-consuming meals at home. "Consumers are developing a taste for more traditional flavours when eating out, as they lack the time or the skills to create these dishes at home," he says.

"Pub chefs are responding by bringing dishes such as steak and ale pie, shepherd's pie and the favourite Sunday roast onto the menu."

Beef, undoubtedly the most popular red meat, is "extremely versatile", says Dave. "There are 14 primary cuts from a side of beef, varying from tender fillet steak to a less tender chuck" (the cut between the neck and the shoulder blade).

Dave recommends that the premium cuts - such as sirloin, rib, rump and topside - can be cooked quickly by frying, grilling or roasting, while cheaper cuts "are best suited to casseroles and slow-cook dishes".

When it comes to lamb, the range of cuts means chefs have the opportunity to create new, innovative ways to serve the meat. Dave highlights the example of lamb steaks, which "are really versatile and when cooked thoroughly can be tasty and tender. Chefs can try stuffing a rolled steak with apricots, rice and onions for a great fruity dish". The best spring lamb is also found around this time of year, he says, after it has had time to mature.

Again, seasonality is also likely to make pork sausages more popular. Sausages are, of course, a pub classic, and Dave acknowledges their suitability for a winter menu, served with mash or in toad in the hole.

Speciality meats are becoming big sellers too, he says, as consumers become more adventurous in their tastes. Woodward's frozen meats - including kangaroo, ostrich and crocodile, are ideal for specials boards, Dave suggests. So too, he says, is the company's fresh and frozen game - including pheasant and quail.

Woodward's fresh range features a selection of prime cuts of meat vacuum-packed for freshness and ease of handling. The frozen product range includes cuts that are fully prepared prior to freezing, as well as cuts that arrive complete with sauces.

Pubs offering all-day dining, or those with less experienced chefs, are particularly suited to frozen meat products, due to the ease with which they can be prepared, says Dave.

www.woodwardfoodservice.com​

British Pig Executive ​A pork feast cooked up by Gordon Ramsay in the climax of his latest television series didn't just please the diners used as guinea pigs in the episode, it put a smile on the face of the British Pig Executive (BPEX) as well.

BPEX says that the celebrity chef's decision to cook several pork dishes on The F Word has boosted the meat's profile, spread the word about little-used cuts, and inspired quality cooking.

A feature on the show followed Gordon Ramsay as he reared two pigs in his back garden. The animals were eventually slaughtered, and in the final episode he cooked the meat as sausages, pressed belly of pork and roast loin of pork with crackling.

BPEX foodservice trade manager Tony Goodger praised the chef for serving the loin slightly pink, and for re-popularising the once unfashionable cut of belly pork. He also sounded a note of caution regarding the right way to cook rare pork.

He says: "This sort of cooking process can only be applied to whole cuts of meat, for example fillet and loin. It does not apply to minced or boned and rolled cuts, where bacteria may be introduced into the meat through the butchery process and which need to be cooked thoroughly.

"It was also pleasing to see the use of, and praise for, belly pork. Once considered a 'Cinderella cut', belly pork has been steadily gaining in popularity. Belly pork is an extremely versatile cut that can be cooked in a whole manner of different ways, be it grilled, barbecued or roasted. It can be coupled with a myriad of flavours and is tasty and excellent value for money, resulting in excellent profit margins."

Tony sees pork as under-represented on pub menus. He stresses its versatility - from Sunday roasts to stir-fries and ribs to hot pork sandwiches.

www.bpex.org.uk​

English Beef and Lamb Executive​

English Beef and Lamb Executive (EBLEX) foodservice project manager Hugh Judd sings the praises of cooking using the "low and slow" method - a low heat over a long period of time.

He labels this a way to give perceived value for money while keeping costs down. Cheaper cuts of beef and lamb - such as beef brisket or shin, or lamb neck or shoulder - can be made very tender, succulent and flavoursome by using the 'low and slow' method. The popularity of lamb knuckles, or 'shanks', shows how perceptions of the cooking style are changing, Hugh explains.

He says: "Lamb knuckles have seen tremendous growth in popularity, with many manufacturers now producing quality products for the foodservice sector which have been cooked by the 'low and slow' method, and which can then be re-generated easily using a steamer or microwave.

"Historically, the beef cuts best suited for low and slow cooking have often been minced or diced and sold into the manufacturing sector. However, there are many more beef cuts, from the forequarter in particular, which are ideal for this style of cooking, so it's worth keeping an eye out for those."

Hugh suggests combining these value cuts with smaller portions of more expensive ones - the so-called "rich man, poor man" style. He explains: "'Rich man, poor man' dishes are a fantastic way of offering your customers the more expensive, premium cuts that they expect to see on your menu, such as beef fillet or lamb canon, whilst keeping your costs relatively low.

"The trick is to serve your customers a smallish portion of the premium cut of beef or lamb along with a mini-portion of a dish which makes use of a cheaper cut - for example, balance a beef fillet with an oxtail or chuck dish, or a lamb canon with a mini shepherd's pie. The contrasting flavours and textures complement each other perfectly and look fantastic when plated up."

www.eblex.org.uk​