Research helps identify new steak range for foodservice sector

Research helps identify new steak range for foodservice sector

EBLEX is working with top chefs, foodservice suppliers and consumers to develop a new range of added value Quality Standard Mark steak cuts suitable for the foodservice market.

Leatherhead Food Research tested for tenderness using shear force procedures.

Leatherhead Food Research tested for tenderness using shear force procedures.

In the first instance, all the steaks selected for the range were tested for tenderness using shear force procedures at Leatherhead Food Research. Then, over 100 consumers were asked to give feedback on the steaks, based on their flavour and tenderness preferences.

Those that made it through are now being subjected to further testing by professional chefs and catering butchers at two further tasting events.

The first event was attended by 20 chefs and suppliers. Executive chef Steve Titman selected six steaks from the proposed new range to cook and serve to his peers. Steve said: “I was impressed by a number of the steaks EBLEX asked me to try out. My brigade and I took several weeks to come up with the recipes served today, experimenting with different cooking methods to see what worked best for each one.”

All guests were asked to give feedback on the texture and taste of each steak. Their comments will be combined with those from chefs and catering butchers attending a second tasting event in the Midlands, to be hosted by chef patron Steve Love. At that stage, the steaks for the new range will be agreed before being launched to the market in March.

Foodservice project manager for EBLEX, Hugh Judd, said: “We’ve undertaken a really comprehensive research programme to find out which of the added value steaks will work best in a foodservice environment. We want to be able to show industry that we’ve come up with a range that has been researched and approved, not only by their peers but also by consumers.

“These steaks offer caterers good margins when compared with traditional cuts, so we hope to see an increase in the volume of the steaks served in foodservice outlets. One chef who attended our tasting event in Dorset was so impressed with the quality that he was already speaking to his supplier about the availability of his favourite steak shortly after trying it!”

Full details about the research and the range will be published in a new booklet entitled ‘Excellence in Steak’ which will be available to download from www.eblextrade.co.uk. Printed copies will be sent to members of the Quality Standard Mark Scheme on request. To order, call the scheme Hotline on 0845 491 8787.

Previous / Next posts...