Foodservice sector offered advice ahead of Great British Beef Week

With the run-up to Great British Beef Week (GBBW) under way, the Agriculture & Horticulture Development Board (AHDB) has provided foodservice operators with tips on getting the most out of British beef.

Research conducted by the levy board showed that beef still accounts for 41% of meat proteins on menus, with the meat appearing on 100% of menus from the top 80 foodservice brands.

According to AHDB, innovation plays a key role in enticing consumers, and the sector should not be afraid to seek inspiration in new trends for example, cut-specific patties in the burger category. AHDB highlighted that mincing trim from the rump, chuck or brisket can significantly improve margin potential and can create appealing taste and texture profiles. Adding rump steak, chuck and brisket burgers to the current offering can provide differentiation to the menu, it added.

Operators can also capitalise on the trend for British, said AHDB, with consumers wanting to know if beef comes from grass-fed cattle or a rare breed. Interest in maturation is also on the increase, with several foodservice operators displaying how long beef is aged.

Presentation also plays an important role in giving the consumer what they want, as Hugh Judd, AHDB foodservice project manager, explained: Small plates have been a huge hit with consumers and have rapidly fostered a culture of food sharing in the UK eating-out market, he said.

Now were seeing sharing in the form of plates for two and four people, with joints that can be carved in the kitchen, or at the table by the consumer to tap into the theatre of food. QSM [Quality Standard Mark] beef mini joints offer an ideal solution to meet that demand.

GBBW traditionally falls around St Georges Day and is taking place during the week of 23 April for 2017. It is organised by Ladies in Beef and is supported by AHDB.

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