Under-used cuts become beef masterpieces

Under-used cuts become beef masterpieces

Meat and Livestock Australia has started a red meat revolution in the form of beef ‘masterpieces’.

Its goal is to provide chefs with the information they need to master under-used and underrated cuts of red meat – the ‘masterpieces’, as the association calls them – adding excitement to menus.

In partnership with wholesalers across Australia, MLA has launched the first four ‘masterpieces’ in its programme – the flank steak, the point-end brisket, the bolar blade, and the oyster blade. These cuts allow chefs to deliver wow factor, with the potential of improving plate-cost as well. The association has tested the cuts, securing the elements of core recipes for each.

Global food-service trends have shown that newly-fabricated cuts of meat, such as the flat iron steak from the oyster blade and regional cuisines from South America to Asia are red-hot – and the latter nations have been using these beef cuts for centuries.

Register your interest in the new ‘masterpieces’ programme at www.chefspecial.com.au/masterpieces.

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