TITLE

What operators are doing

PUB. DATE
June 2008
SOURCE
FoodService Director;6/15/2008, Vol. 21 Issue 6, pF2
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers information on how U.S. food service operators are sourcing and preparing their red meat. In finding lamb neck and grass-fed beef, Sean Brock, McCrady executive chef spend lots of time on the phone sourcing underutilized parts of the animal and locally raised meats. Grass-fed beef is sourced from a South Carolina producer. Al's Beef #1 Italian Beef sandwich is made by dry-roasting the beef, using the top butt cut, then slice it very thin and marinate it in the roasting juices for a flavorful, au jus sandwich.
ACCESSION #
35571905

 

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