New cuts to cut costs

June 2008
FoodService Director;6/15/2008, Vol. 21 Issue 6, pF4
Trade Publication
The article offers information on red meat cuts which promises to help improve food service's margins without compromise. For beef, traditional cuts like the inside skirt steak and flank steak are good buys now. When braised, the beef ribs are similar in taste and texture to costlier short ribs and the steaks can substitute for more expensive loins or ribeyes. For pork, cuts from the leg and shoulder are favored as opposed to the pricier loin.


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