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Great meat isn’t just about the cut—it’s about how you handle it. From slicing to searing, a few professional techniques can transform ordinary cuts into restaurant-quality masterpieces. Knife Skills: Precision Starts with the Blade Keep knives razor-sharp:  A sharp knife cuts cleanly, preventing torn fibres and uneven cooking. Regular honing and occasional professional sharpening are essential. Cut against the grain:  Slicing across the meat fibres shortens them, making toug

Every chef and venue manager knows the challenge — you want to feature premium cuts that impress, but you don’t want to scare off diners with a price that makes them head for the schnitzel. The secret? Smart menu strategy. Upselling premium beef, pork, lamb or Wagyu isn’t about charging more — it’s about helping customers see the value on the plate. Here’s how to balance quality, perception and profitability without a hint of “sticker shock.” Start with the Story, Not the Pri

When it comes to premium beef, marbling—the fine streaks of intramuscular fat—isn't just a visual delight; it's the secret to the rich, tender and juicy experience that defines high-quality cuts. But what exactly is marbling, and why does it elevate the dining experience? What Is Marbling? Marbling refers to the intramuscular fat (IMF) within beef, appearing as fine flecks between muscle fibres. This fat is crucial for the meat's tenderness, juiciness, and flavour. The develo

In the competitive world of food service, operators face the ongoing challenge of balancing cost with quality when sourcing meat. For pubs, clubs, restaurants and catering businesses, making smart meat buying decisions can mean the difference between a profitable menu and wasted resources. Here, we explore practical strategies to ensure your meat supply meets your standards without breaking the budget. Know Your Cuts and Their Value Understanding the different meat cuts is th