Posts Tagged ‘Food service Steak’
South Shore Meats hails alternative steak cut
December 28th, 2013
By donm
Specialty cut rivals the much-hyped “Vegas Strip” steak
While the food and beverage media falls all over itself to promote the new “Vegas Strip,” South Shore Meats continues to deliver the higher-end “Boston Strip” to its clients throughout the Northeast.
The “Boston Strip” is a much better cut.
After several years of trial and error and support from the meat researchers at Oklahoma State University, Dr. Tony Mata has a brand new discovery that he calls the Vegas Strip.
It comes from an uninspiring area of the carcass that butchers tended to turn into ground chuck, but Mata insisted there was a jewel in all that fat, cartilage and gristle. For his efforts, Mata has become quite a media darling, appearing on the national news to tout his find.
Mata told CBS News’ Dean Reynolds that if you used “standard butchering procedures, following the seam” on the piece of meat in question, there’s no way to get a good cut. However, if you follow his patented procedure, which he’s trained butchers to perform in as little as 25 seconds, one can actually trim the bad from the good.
With all due respect to the “researchers” at Oklahoma State, simply cutting around fat, gristle, and cartilage doesn’t guarantee a good steak.
At South Shore Meats, we have much larger sample size than the “several years of trial and error,” that now gives us the Vegas Strip.
We have been using the Boston Strip cut for generations.
The Boston Strip comes from the bottom sirloin butt. Once discovered, it became part of our standard offerings due to its flavor intensity, juiciness, and unique bite. It is a prime example of the Old World craftsmanship that has made South Shore the preferred wholesale portion control meat manufacturing facility in New England.
The Boston Strip is perfect for marinating, as this particular cut’s unique attribute is the ability of the muscle to absorb outside flavors.
The Boston Strip is best grilled from rare to medium rare with a pinch of fresh ground black pepper and a healthy dusting of kosher sea salt. Let steak rest for two to three minutes, then slice against the grain and fan around the plate with whatever sides are desired.
South Shore Meats is a fourth generation, family run business that combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts available.
We won’t be using the Vegas Strip.
All the best –
Carlo Crocetti
South Shore Meats hails the proper burger blend
August 12th, 2013
By donm
In selecting the proper burger blend, I like to keep it simple. At South Shore Meats we prefer the robust flavors of certain cuts, such as rib-eye, chuck, and hanger with the sweet tones of brisket blended in. Keep the fat/lean ratio at about 80/20 and cook medium rare.
Perfect.
Or perhaps you prefer the latest burger craze that was grown in a Petri dish by some scientists in the U.K.
The burger-hatched-from-stem-cells debuted in London last week with mixed results. While some are hailing it as a scientific breakthrough that could one day revolutionize the food industry, others are pointing to the real issue.
Taste.
According to Josh Schonwald, a Chicago-based author who served as a tasting volunteer, the concoction lacks the fattiness of regular meat and could be described as an “animal-protein cake.”
Not what I want on my plate for the upcoming Labor Day cookout.
The scientists, funded by Google founder Sergy Brin, are experimenting with ways to grow meat in labs as an alternative to raising livestock, which (according to one study) contributes 18 percent of greenhouse gas emissions and uses 30 percent of the world’s ice-free land.
A noble effort, for sure, but misguided in my opinion. For one, if we are not raising livestock for beef, what are we doing with the livestock? Are they roaming the Great Plains? Wandering down Main Street? If the value of these animals is reduced by a meat-alternative, how will they be treated then?
The original All-American hamburger was created by grinding up trimmings from cut steaks that contain various pieces of steak and associated fat that when cooked has become an iconic American food staple. In fact, it is as much of a symbol of America as the automobile and a summer afternoon baseball game.
The alterna-burger is made using fetal bovine serum, taken from the blood of calf fetuses. The serum cost $250 a liter so the cost of producing the burger is astronomical. If the fake meat were to become accepted practice it is still at least two decades away from mass production.
Burgers have become a high-end product of late, with white tablecloth establishments opening up to accommodate the demand for the perfect burger. Hard to imagine the American public trading in rib-eye, chuck, and hanger with the sweet tones of brisket for fetal bovine serum…..
Alternative Steaks For Food Service
May 29th, 2012
By carlo
Over the past few years I have seen beef commodity pricing go through the moon. They have never recovered since 2000. Between the cattle ranchers limiting the kills and our ongoing increased exporting, I really do not see any relief coming our way in the food Service industry any time soon. To give you an example of what I am talking about, currently on my wholesale distributor sell sheet, USDA Choice Center Cut Strip Steaks are consistently circumnavigating the $12 per pound range. In 1995 they were on my list for $5 per pound. USDA Choice Center Cut Tenderloin Steaks are always hovering $22 per pound. Again, back in 1995 they were $13 per pound. Did we have it good back then or what ?
With these high prices being the “New Norm”, it can be extremely daunting to come up up with new creative culinary ways to make up profit shortfalls. Some chefs think that simply cutting their own steaks from primal pieces is the best solution. This cannot be any further than the truth. Between the trim that is not used to the over/under portioning to the expensive bi-products to the shelf life of product wrapped in plastic “Saran Wrap” , this is not the answer.
Portion Control from a USDA certified manufacturing facility the answer.
I am constantly visiting restaurant owners, chefs and food Service professionals up and down the East Coast showing them new and exciting steaks that not only eat great and extremely versatile, but profitable at the same time. We could talk all day about Flat Irons, Culottes, Hangers and Teres Majors which are all great alternatives, but truly a distant second to the 3oz Tenderloin Medallion.
In my facility, we fabricate the 3oz Medallion from the 6oz Tenderloin Tail which is a bi-product from the Filet Mignons that are processed daily. As we cut down the Tenderloin we are left with a 6oz tail. The first cut is the 3oz Medallion and the leftover tip is mixed in with my random weight Tenderloin Medallions.
Our 3oz Tenderloin Medallion has a pound price consistently around $8-$9 per pound resulting in our 3-3oz pack at about $5 per pack or $1.67 per piece. This item fits all three criteria listed above.
1. Great Eating
2. Extremely Versatile
3. Very Profitable
These can be easily grilled with shrimp or lobster tails for a Surf “N’ Turf or simply grilled as Filet Mignon Sliders. The ideas are not only endless but can be creative for all of your customers giving them a higher end item with a lower budget ticket while at the same time maximizing your profits.
What are some of your favorite alternative steaks ?
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SOUTH SHORE MEATS
12 Taylor Avenue, Brockton, Ma 02302
t: (508)-941-0458 f: (508)-586-8551