Slowly Does It For Lesser Beef and Lamb Cuts

UK - The crucial role farmers play in beef and sheep production has been in the spotlight as part of an EBLEX campaign to encourage caterers to make full use of carcases.
calendar icon 15 October 2014
clock icon 1 minute read

EBLEX’s ‘Slowly Does It’ campaign – aimed at showcasing the benefits of slow cooking Quality Standard beef and lamb – was launched in London to an audience of chefs and menu developers from a range of pub and restaurant groups.

It encourages the use of some of the less popular cuts which are widely available such as lamb shoulder and chuck tender of beef.

Celebrity chef and guest speaker at the event Brian Turner, said: “Farmers put a lot of energy and effort into getting the meat just right. The quality doesn’t get any worse at the tail end, the cuts simply need to be cooked differently because the muscles have had to work harder.”

Hugh Judd, foodservice project manager for EBLEX, said: “With just a little imagination, traditional cuts such as the lamb shoulder and chuck tender can be used to create contemporary recipes that will really stand out on menus. Sourcing through the Quality Standard Mark Scheme will enable you to provide your customers with guarantees of quality, consistency, assurance and traceability.”

For further information about the Quality Standard Mark or to enquire about joining the Scheme, visit or call the Scheme Hotline on 0845 491 8787

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