Statutory levy board AHDB Beef & Lamb is championing the use of beef mini joints for restaurants in the run-up to Great British Beef Week (23 April-2 May).
Mini joints are small joints of beef (approx 300-500g), that are trimmed to be leaner and can be cooked in just 20-40 minutes. Advantages include:
• Shorter cooking times to give greater flexibility for service
• Ideal proportions for sous vide cooking
• Cuts that are trimmed leaner for healthier menu options
• Ideal for roasts, sharing, starters or tapas
Hugh Judd, AHDB foodservice project manager, said: "Small plates have been a huge hit with consumers and have rapidly fostered a culture of food sharing in the UK eating out market. Now we're seeing sharing in the form of plates for two and four people, with joints that can be carved in the kitchen or at the table by the consumer to tap into the theatre of food. Quality Standard Mark (QSM) beef mini joints offer an ideal solution to meet that demand.
"Beef is a winner with consumers now more than ever, and Great British Beef Week is the perfect time for operators to make a noise about their beef dishes."
AHDB is funded by farmers, growers and others in the supply chain. Its purpose is to equip levy payers with independent, evidence-based information and tools to grow, become more competitive and sustainable.