Michelin-starred chef Anthony Demetre and Master Butcher Dick Van Leeuwen have unveiled 42 new lamb and beef cuts that are ideal for sous-vide cooking.
The master chef and master butcher spent several months testing and evaluating a wide range of cuts on behalf of Eblex, the English Beef and Lamb Executive, which has now collected the range into two new brochures - one for chefs (Master Chef and Master Butcher, which includes 11 recipes) and one for butchers which details the full range.
At the launch, Demetre demonstrated seven different cuts that included Breast of Lamb, Lamb Neck Fillet, Lamb Rump, Goose Skirt Steak, Ox Cheek, Beef Short Ribs and Prime Hind Shin Muscle.
Sous-vide cooking involdes vacuum-sealing food in a pouch and cooking it at low temperatures for a long period, usually in a water bath.
“Sous vide is a really great way for chefs to manage portion control while ensuring the consistency of the meat they serve. Using a water bath helps to create an even amount of cooking and produces such wonderfully tender and succulent meat, which is full of flavour,” said Demetre, who has been using the cooking technique for eight years.
“The use of alternative cuts is becoming increasingly popular, particularly due to the escalating costs of ingredients, which is challenging us all to think about using more economical cuts which still deliver on quality and flavour.”
“While a number of the cuts in our new range require cooking for long periods, some actually benefit from quick sous vide cooking, making them ideal for cooking to order,” said Eblex food service project manager Hugh Judd. “By having both options it makes service a lot easier for chefs who want to reduce food waster by preparing food portions in advance.”
To obtain a copy of the brochures, visit the Eblex website or call 0845 491 8787