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 Chefs and Commercial Food Buyers:
How Meat from Rare Breeds can
make all the Difference for You
© Traditional Breeds Meat Marketing Company Ltd
Chefs are rightly judged on their end product. It is
an old but true adage that you cannot make a silk purse out of a
sow’s ear. Equally, you cannot make fine dishes from second rate
ingredients.
Many chefs, including most of those now familiar through our TV
screens, specify meat from rare breeds because they recognise that
this is where true quality is to be found. Without succulence and
flavour, your dishes will be found wanting, however good the
cooking, the sauces and presentation. But there is a caveat.
Not every chef in the country can have genuine rare breeds – there
just aren’t enough to go round. And because we are dealing through
small independent companies such as butchers and farm shops, you
cannot simply phone up and order 50 fillet steaks and nothing else.
Work with the butchers for both your sakes.
Unlike most butchers, our Accredited Butchers are buying whole
carcases direct from the farmer. They have to balance the prime cuts
with the meat from the forequarters and this is where you can help.
Think about what you’ve seen and read on this site about how we are
set up to help conserve rare breeds. Think about the problems the
butcher has and then place your orders. Order a mix of cuts, not
just all steaks or cutlets but vary your menu with quality dishes
that utilise forequarter meat too. They will be delicious and more
profitable too. They will help you differentiate yourself from other
restaurants and build you a regular following. Some of the best
dishes can be made with cheaper and more unusual cuts of meat.
We have a brochure with a selection of dishes using rare breeds meat
donated by leading chefs who regularly specify it. Chefs like John
Torode, Mark Hix, Antony Worral Thompson, Mark Thatcher and David
Chambers. You can order a free copy using the link below.
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