New meat education programme for chefs

By Daniel Woolfson

- Last updated on GMT

New meat education programme for chefs

Related tags Meat Steak

AHDB Beef & Lamb has launched its Meat Education Programme, a new resource for chefs and professionals in the food industry.

The free-to-use programme, accessible via AHDB's (Agriculture and Horticulture Development Board) trade website, comprises theory and practical modules covering breeds, production and quality, age and sex of animals, understanding and recognising different cuts, ideal cooking methods for different muscles and three practical modules.

AHDB Beef & Lamb business development manager Dick van Leeuwen said: "The value that this educational tool will give to chefs is they will all know a little more about meat quality and maturation, as well as what the best-value cuts are. As a result, it will really add value to their menus and businesses.

"I don't need to tell chefs what they need to do with the cuts because they already know that. What needs to be said is what the best-value cuts are. If I was a chef, I would look at the cuts in The Meat Buyer's Guide​ and pick out the low-price cuts and make something from them and be the first to do something exciting with a relatively unknown cut."

Top 5 Alternative cuts:

  • Beef Denver steak
  • Beef tri-tip steak
  • Beef tender top steak
  • Lamb shoulder rack
  • Chunky lamb neck chops

He said the top five cuts to look at with an eye to increasing profits were Denver, tri-tip and tender top beef steaks and lamb shoulder racks and chunky neck chops.

"This training is going to give pub chefs the ability to be more cost-effective and more profitable. Sometimes you go into pubs and they have the same three or four cuts of meat on the menu that everyone else does - it doesn't have to be like that."

Theory modules will be assessed and certified online free of charge.

Practical modules, which will require the learner to demonstrate butchery ability by cutting a carcass into retail and foodservice cuts will be assessed at the chef's place of work by butchery professionals.

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