What operators are doing

June 2008
FoodService Director;6/15/2008, Vol. 21 Issue 6, pF2
Trade Publication
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.


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