How to maximise your profits during Great British Beef Week
By Hugh Judd, senior foodservice manager, AHDB Beef & Lamb
The profit potential of beef is greater than ever. It’s the only protein group growing across all foodservice sectors, and AHDB’s category report shows that beef accounts for 41% of meat on menus. Our research also shows that beef appears on 100% of the menus of the top 80 foodservice brands.
Steaks are an ever-popular menu staple, and rump is the cut of choice, accounting for a third of all steaks offered. Great British Beef Week (April 23 – May 2) is the springtime calendar hook that operators can use to shout about their quality beef, and is the perfect time to launch modern and innovative cuts that tap into consumer trends.
Keep ahead by introducing mini joints
The vital importance of health and nutrition, especially in the schools and health and care sectors, makes the leaner trimmed mini joints an ideal choice and they fit into the service schedule at any time of day. Mini joints are small joints of beef (approximately 300–500g), that are trimmed to be leaner and can be cooked in 20–40 minutes. Their short cooking times mean that chefs and operators can shorten the time their cooked meat sits for service, guaranteeing a more consistent result. Not only that, they are ideal for operators catering for small schools, care homes and business functions to reduce wastage.
Their size makes smaller servings simple, giving operators excellent portion and budget control when plating for children, the elderly, or for buffet spreads and carveries. With healthier eating expected to be the fastest growing cuisine in the next 3–5 years, the cuts are trimmed to be leaner for healthier menu options too. With mini joints, operators get a versatile cut that make it easy to boost profits, and give consumers the dishes they want. We know that roast dinners are hugely popular with school kids and the elderly alike, and are a top choice for business events and functions. So it’s important for operators to have cooking plans that allow them to put roasts on the menu and cater for any group size and portion size.
Roasting is still the second top cooking method, so it pays to try more flexible ways to serve it up. Beef up your offering with mini joints How to maximise your profits during Great British Beef Week Steaks are an ever-popular menu staple, and rump is the cut of choice, accounting for a third of all steaks offered. Great British Beef Week (April 23 – May 2) is the springtime calendar hook that operators can use to shout about their quality beef, and is the perfect time to launch modern and innovative cuts that tap into consumer trends.
Tips for making the most of Great British Beef Week
Health and welfare Make a feature of Great British Beef Week by preparing mini joint meals served and carved at the table to offer a shared dining experience for care home residents eating in small groups
Hospitality Offer a mini joint Beef Wellington to share
Education Great British Beef Week roast dinner day – mini joints carved to the perfect portion size for primary school kids
To find out more about AHDB & QSM Beef & Lamb, visit www.qsmbeefandlamb.co.uk/0