23 July 2009

1 minute read

Europe

Quality standard beef and lamb suppliers are reporting increasing requests for cuts like ‘Flat Iron’ steaks, ‘Bavettes’ and ‘Heel Pavés’ after the range was developed to satisfy consumer demand for tasty, tender and reasonably priced steaks during the current recession.

EBLEX master butcher Dick van Leeuwen and master chef Pierre Koffmann collaborated to come up with the range with the aim of providing more cost-effective steak alternatives to the likes of sirloin and fillet. Twelve Quality Standard cuts have been developed using seam-butchery techniques from under-used beef primals.

One meat processor claimed that demand from the foodservice sector for the Hanger Pavé and Hanger Steaks in particular has seen them switch from exporting the meat, to selling it in the UK for a more profitable return. Sales director for the South West-based company, Stephen Jarrett, said: “This steak range has proved very successful for our business. Not only are we getting a better return for the body skirt itself, but it has really improved overall carcase utilisation.”

Dick van Leeuwen said: “We have had positive feedback from all sectors of the industry about these steaks, and they are really making an impact on the profitability of the supply chain.”