LATEST FROM AHDB BEEF & LAMB
This month: Everyone’s favourite... Steaks! CRAFTBUTCHER l MAY 2017 19
W
hether your customers ant a steak for a
midweek meal, a special
hether your customers want a steak for a
midweek meal, a special occasion or a barbecue, butchers are ideally placed to provide a great selection of steak cuts. There is much to be positive about in the beef steaks sector as our recent consumer research shows:
• They’re POPULAR – seven out of 10 buy steak at least fortnightly
• They’re CONVENIENT – almost all of them believe steaks are easy to prepare
• They’re VERSATILE – 77% say so
• They’re CONVENIENT – almost all of them believe steaks are easy to prepare
• They’re HEALTHY – eight out of 10 say they can be healthy
• They’re VERSATILE – 77% say so
• They’re HEALTHY – eight out of 10 say they can be healthy
Sirloin, fillet, rump and rib- eye have been traditional favourites for many years. AHDB Beef and Lamb can provide you with information to produce new, modern steaks which will give you a wide range of tastes, flavours and textures.
Sirloin, fillet, rump and rib-eye have been traditional favourites for many years. AHDB Beef and Lamb can provide you with information to produce new, modern steaks which will give you a wide range of tastes, flavours and textures.
Ideas for alternative steak cuts are available for you to use from AHDB Beef and Lamb. These will help to offer a wide range of cuts for your shoppers and increase the profit potential across the carcase. For example, round cuts can be prepared for steaks rather than roasting without competing with your premium steak ranges. From the topside ‘Tender Top’ steaks (code Topside B015) ‘Ranch steaks’ (Code Topside B012) can be a great way to use this muscle. Either of these can be cut thin (5-7mm) to increase the versatility of the cut. Some forequarter cuts
Ideas for alternative steak cuts are available for you to use from AHDB Beef and Lamb. These will help to offer a wide range of cuts for your shoppers and increase the profit potential across the carcase. For example round cuts can be prepared for steaks rather than roasting without competing with your premium steak ranges. From the topside ‘Tender Top’ steaks (code Topside B015) ‘Ranch steaks’ (Code Topside B012) can be a great way to use this muscle. Either of these can be cut thin (5-7mm) to increase the versatility of the cut.
• They’re POPULAR – seven out of 10 buy steak at least fortnightly
occasion or a barbecue, butchers are ideally placed to provide a great selection of steak cuts.
There is much to be positive about in the beef steaks sector as our recent consumer research shows:
Some forequarter cuts traditionally used for slow cook can also be used for great steaks. The Flat Iron steak (code Chuck B013) is a great example. Research has shown that this steak is the second most tender aer fillet. It needs to be cooked rare to medium for best results as this steak will become tough if cooked any further.
traditionally used for slow cook can also be used for great steaks. The Flat Iron steak (code Chuck B013) is a great example. Research has shown that this steak is the second most tender after fillet. It needs to be cooked rare to medium for best results as this steak will become tough if cooked any further.
AHDB Beef and Lamb’s new ‘Simply Steak’ booklet will help you explain the different steaks to shoppers, what to look for when shopping and how to cook the perfect steak. It also covers the most popular accompaniments to a great steak.
AHDB Beef and Lamb’s new ‘Simply Steak’ booklet will help you explain the different steaks to shoppers, what to look for when shopping and how to cook the perfect steak. It also covers the most popular accompaniments to a great steak.
When respondents to our recent survey were asked what were the most important factors in deciding to buy steak, the top answers were quality and price. Additionally, the appearance of the meat is a major purchasing influence with half of all respondents rating this as extremely important. Among premium quality buyers, the maturation time and process, origin and cale breed took on significantly more importance
When respondents to our recent survey were asked what were the most important factors in deciding to buy steak, the top answers were quality and price. Additionally, the appearance of the meat is a major purchasing influence with half of all respondents rating this as extremely important. Among premium quality buyers, the maturation time and process, origin and cattle breed took on significantly more importance.
Great British Beef week starts on 23rd April and is the brainchild of Ladies in Beef - a formidable network of passionate female beef producers who are on a mission to tell consumers the great story of quality, home- produced beef.
If you haven’t already registered with AHDB to receive butchers kits for GBBW please order your materials from our website at
www.qsmbeefandlamb.co.uk/pos
A recent promotion saw Great British Beef week which ran from 23rd April and was the brainchild of Ladies in Beef - a formidable network of passionate female beef producers who are on a mission to tell consumers the great story of quality, home produced beef.
Don’t forget lamb
One of the main barriers to lamb purchase is the perceived lack of versatility. Lamb leg topside can be removed and cut into steaks to produce ‘Premium Lamb Leg Steaks’ (code Leg L016). The lamb shoulder can be cut into Lamb Rosees (code Forequarter L014) and Rustic Lamb Chunkies (code Forequarter L013). AHDB
Don’t forget lamb One of the main barriers to lamb purchase is the perceived lack of versatility. Lamb leg topside can be removed and cut into steaks to produce ‘Premium Lamb Leg Steaks’ (code Leg L016). The lamb shoulder can be cut into Lamb Rosettes (code Forequarter L014) and Rustic Lamb Chunkies (code Forequarter L013). AHDB ‘Discover Lamb’ booklet can be ordered to help explain the benefits of buying lamb to your shoppers including
‘Discover Lamb’ booklet can be ordered to help explain the benefits of buying lamb to your shoppers including butchery ideas, cooking methods and recipe and flavour ideas.
butchery ideas, cooking methods and recipe and flavour ideas.
Guaranteed Eating Quality
The AHDB Quality Standard Mark Scheme for beef and lamb (previously EBLEX QSM Scheme) provides one of the highest levels of independently inspected assurance for meat in the United Kingdom. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality. The scheme provides butchers and their customers with beef and lamb, which is fully assured and independently inspected from farm to the point of purchase. This provides provenance and integrity throughout the supply chain, thereby improving customer confidence and encouraging repeat purchase.
Guaranteed Eating Quality The AHDB Quality Standard Mark Scheme for beef and lamb (previously EBLEX QSM Scheme) provides one of the highest levels of independently inspected assurance for meat in the United Kingdom. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality. The scheme provides butchers and their customers with beef and lamb, which is fully assured and independently inspected from farm to the point of purchase. This provides provenance and integrity throughout the supply chain, thereby improving customer confidence and encouraging repeat purchase.
For more information about AHDB Beef and Lamb Cuing Specifications, Research and merchandising support visit our website
www.qsmbeefandlamb.co.uk , call our hotline on 0845 491 8787 or contact Mike Richardson on 07790 173625.
For more information about AHDB Beef and Lamb Cutting Specifications, Research and merchandising support visit our website
www.qsmbeefandlamb.co.uk call our hotline on 0845 491 8787 or contact Mike Richardson on 07790 173625.
The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected quality assurance for meat in the UK. The standards contain combined guarantees of food
safety, animal welfare, care for the environment and enhanced eating quality. Quality Standard Mark beef and lamb: assured from farm to point of purchase, providing total product integrity.
@qsm_beeflamb QSMBeefandLamb AHDB Beef & Lamb is the organisation for beef and lamb levy payers in England and is a division of the Agriculture & Horticulture Development Board (AHDB).
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