Meat

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Pecking Orders

Bold American Catering’s wood-smoked chicken salad in won ton coronetsCost-effective chicken breasts strut onto menus and shed their staid image, helping push poultry’s popularity to an all-time high.
Posted: 24 May 2006 | 16:21

Skewers Uncovered

R&I, April 1 2006Skewers' status is soaring on menus, driven by their easy shareability and ethnic appeal, traits that draw strong consumer interest. An adept vehicle for proteins, vegetables and even fruit, they are an ideal showcase for chicken breasts.
Posted: 24 May 2006 | 14:00

British beef ban comes to an end

beef being choppedBritish beef will be back on European menus after the EU lifted its import ban yesterday.
Posted: 04 May 2006 | 12:21

Top Chops

One Midtown Kitchen's grilled veal chopsSell guests on the charms of chops with classic cooking methods and tempting trappings that bring out the best in on-the-bone cuts.
Posted: 16 February 2006 | 12:50

Chops Uncovered

Harissa-marinated pork chop with habanero couscous Chefs find a lot to appreciate in chops. The cut is open to a full range of preparations and flavor profiles and yet is simple to execute. And chops can be menu stars, selling well amid competition from showier meat and seafood choices.
Posted: 16 February 2006 | 12:24

Blood oranges, chinese leaf, dover sole

Ingredients in season...
Posted: 16 February 2006 | 00:00

2005 Menu Census: Meats

Carrabba’s Italian Grill lamb chopsThat six classic steakhouses rank among the first 25 of R&I’s Top 100 Independent Restaurants speaks to America’s love of beef. So strong is the bond between diners and steak that not even seafood specialists can afford to ignore it.
Posted: 14 December 2005 | 18:07

2005 Menu Census: Seafood

Shrimp cakes with chipotle aioliFew menu items better illustrate the differences between the white-tablecloth, casual- and family-dining, and quick-service segments than the varieties of seafood offered. At the 25 largest R&I Top 100 Independent Restaurants, an average of 27 types of fish and shellfish are served.
Posted: 14 December 2005 | 18:04

2005 Menu Census: Poultry

Popeyes Naked ChickenMight McDonald’s customers soon be spurred to borrow the tagline “Where’s the Beef?” from rival Wendy’s advertising archives? The burger giant’s menu is more than one-third chicken items, and while Quarter Pounders contribute mightily to its beefy sales, chicken’s growing presence not just under the Golden Arches but across all segments can’t be ignored.
Posted: 14 December 2005 | 17:06

Grilled Moroccan Lamb Skewers

Grilled Moroccan Lamb SkewersFlavors of faraway lands inspire a best-selling starter at San Diego’s casually hip Jsix.
Posted: 21 November 2005 | 12:16

Portion control

Careful control of the amount of food served to every customer – or portion control – is essential if you are to stick to your profit margins.
Posted: 27 April 2005 | 00:00

Costing a menu

To cost a menu, it is necessary to identify the direct and indirect costs involved in operating the menu. Balancing these costs will determine the ultimate success of a restaurant.
Posted: 26 April 2005 | 00:00

Artichokes, English lamb and Scottish mussels

The first European cherries hit the market...
Posted: 21 April 2005 | 00:00

Conger eel, Israeli samphire, and Scottish beef

The first of the Israeli fresh samphire...
Posted: 14 April 2005 | 00:00

Coley, purple sprouting and pork

Good weather conditions are expected all week...
Posted: 07 April 2005 | 00:00

Fresh peas, cod and lamb

At last spring seems to have sprung.
Posted: 24 March 2005 | 00:00

Bream, lamb and French salsify

Landings have gone down in Denmark and the Faroe Islands...
Posted: 16 March 2005 | 10:33

Food File

Fish The tsunami has affected fishing in the Indian Ocean, although some tuna is available from around the Maldives. Other fish from the area, like sword and marlin , should be covered by supplies from South America. Closer to home, there is even less fish on the market, with cod of all sizes scarce because of terrible fishing conditions. Earlier in the week Icelandic container fish was scarce and is still short. There is a possibility of flown-in fillets. Haddock and lemons will also be expensive but should be available all week. UK landings of plaice will also be minimal, pushing prices up. Source: M&J Seafood 01296 588221 www.mjseafoods.com Fresh produce The market was looking surprisingly well stocked after the holiday break, with plenty o
Posted: 31 January 2005 | 14:45

Food File

Fresh produce, meat and fish
Posted: 28 January 2005 | 11:49

Food File

Fish, fresh produce, meat
Posted: 01 December 2004 | 17:56

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11th October 2008