Halal: Butcher's Guide to Cutting Specifications and Consumer Trends

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THIS SUMMER, IT’S TIME FOR POSITIVE CHANGE

IRRESISTIBLY DELICIOUS. REASSURINGLY HALAL.

www.simplybeefandlamb.co.uk

Supporting quality and trust in the Halal sector

TOGETHER WITH BRITISH MUSLIM TV AND HEALTHY KITCHEN LET’S RING THE CHANGES Make these summer New Product Development initiatives from AHDB work hard for your business and your customers.

You can’t have failed to notice that, this summer, the Agriculture and Horticulture Development Board is working closely with the Healthy Kitchen programme (airing on British Muslim TV, Sky 845) to help promote healthy Muslim lifestyles and support wholesome, healthy lamb and beef.

So take a look at the following cutting guides and recipes featured on Healthy Kitchen, and make sure your business is maximising the opportunity of delivering the lamb and beef cuts that UK Muslim consumers will be demanding from restaurants and retailers this summer.

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WE’RE MAKING HALAL IRRESISTIBLY DELICIOUS!

With the active participation and involvement of everybody in the Halal food supply chain, we’re pioneering a raft of new cuts in support of a whole range of inspirational new recipes that will make the summer of 2016 a real summer to remember. From catering and retail suppliers to retail butcher and consumers, we’re introducing NPD innovations that will maximise carcase usage and revenue, focus on healthy lifestyles and deliver maximum flavour… and the best bit is, it’s all 100% Halal! The full specification for these cuts can be found in AHDB Beef & Lamb’s Cutting Specification Manual, which can be downloaded from www.qsmbeefandlamb.co.uk

NEW CUTS. NEW RECIPES. NEW OPPORTUNITIES.

“

Healthy, premium cut-specific burgers, kebabs, keema, thin cut steaks, mini roasts and pulled lamb are BIG business now, especially combined with the new generation of spicy flavourings and marinades to accompany – just look at the growth of upmarket steak and gourmet BBQ and burger outlets across the nation! And we’re all best placed to ride that wave of popularity, as there’s nothing that promises guaranteed eating quality quite like wholesome, healthy lamb and beef.”

Mike Richardson, Independent Retail Sector Manager

”

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SLOW COOKED SPICED LAMB

SHOULDER CUT LAMB

RACKET SHOULDER

AHDB Code: Forequarter L026

Taking its inspiration from the new wave of spicy infusions and the fashion for ‘pulled’ meat, this slow cooked whole shoulder of lamb is combined with a jar of prepared curry paste, tomato puree, chopped tomatoes, stock and chick peas then cooked until meltingly tender for meat that just falls away from the bone. Served with flatbreads and chutneys, it’s the perfect summer sharing plate! And it all starts with either Lamb shoulder (Forequarter L023) or Racket Shoulder (Paletilla) (Forequarter L026).

1. Position of the shoulder.

2. Prepared from carcases typically of 15kg or less with knuckles kept straight.

3. The shoulder is removed from the rib cage following the natural seams.

The primal does not include the neck fillet or any part of the breast.

AHDB Code: Forequarter L023

SHOULDER

1. Position of the shoulder.

2. To remove the shoulder cut in a straight line onto the ribs.

3. Follow the natural seam and use the outer.

4. Edge of the blade bone cartilage as a guide.

5. Leaving all the cartilage on the shoulder.

6. Take care not to cut into the neck muscles.

7. Shoulder (internal view).

8. Shoulder (external view).

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KEEMA SHEPHERD’S PIE

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LAMB MINCE

Think Shepherd’s Pie is only a winter warmer? Think again!

This family favourite is an all-year-round comfort food, and served up with root vegetables, or for a twist with a refreshing tomato and onion salad with cucumber raita, this is the perfect accompaniment to the often-less-than-sizzling-hot Great British summer. And the secret of a great Shepherd’s Pie is great quality Keema mince, only from lean lamb mince (90%VL) (L002) or super-lean lamb mince (95%) (L001).

MINI ‘SLIDER’ BURGERS

HERBY BEEF; SPICY LAMB; BEEF & SUN-DRIED TOMATO

A trio of taste temptations, these ‘Slider’ burgers are prepared bite-sized and ‘bijou’ to deliver a powerful punch of melt-in-themouth flavour. And best of all, the recipes are as healthy as they come. Herby beefburgers combine with mango chutney for a traditional take on bbq burgers. Spicy lamb heats things up with garlic, paprika and cumin, then teams up with feta cheese and coriander for a zingy Mediterranean twist. And for a final rich combination, beef mince, onion, oregano and mint mix it up with Italian sun-dried tomatoes for an all-in-one feast.

The key ingredient, of course, is professionally prepared Beef Mince (B001) and lean lamb mince (90%VL) (L002) or superlean lamb mince (95%) (L001).

MINCED LAMB 95%VL

1. Mince can be produced from many parts of the carcase.

MINCED LAMB 90%VL

1. Mince can be produced from many parts of the carcase.

AHDB Code: Mince L001

2. 95%VL mince. Minced twice through a 5mm plate.

AHDB Code: Mince L002

2. 90%VL mince. Minced twice through a 5mm plate.

MINCED BEEF 90%VL

AHDB Code: Mince B001

• Mince must be 100% beef with no added water, additives, fillers or other ingredients. • All minced product must be produced and labelled in accordance with legislative requirements.

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LAMB, MINT AND HALLOUMI KEBABS

LAMB NECK FILLET

The classic ‘Shish’ (or ‘Brochette’) kebab has always been a staple on the charcoal grill. But this summer, why not shake things up a little by substituting the traditional vegetable element with deliciously savoury and robust Halloumi cheese. What a meltingly delicious and richly textured contrast to the lamb, all bathed in that irresistibly minty, herby, lemon marinade! For best results, these lamb cubes have to be cut from Premium Lamb Neck Fillet (Forequarter L016).

AHDB Code: Forequarter L016

NECK FILLET

1. Position of neck.

2. Bone-in neck.

3. C arefully remove the neck fillet.

5. T rim and square up the neck end as

6. N eck fillet external view.

7. Neck fillet internal view.

illustrated.

4. Remove the thick yellow gristle.

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OPEN STEAK SANDWICHES

BEEF THIN CUT STEAKS

What’s the healthiest kind of sandwich? The kind with less bread! And not only does using a single slice of bread halve the carbohydrate intake, but it also means you get straight to the BIG flavours, so much more quickly. And big flavours are what thin-cut steaks are all about… either Ranch steaks – Thin cut (Topside B024) or Tender Top steaks – Thin Cut (Topside B011). Flash-griddled to sear in all the flavour and juiciness, and served on just a slice of delicious granary bread or ciabatta with greens and chutney to make the ideal summer open-air open sandwich.

RANCH STEAKS -THIN CUT

AHDB Code: Topside B024

For Ranch Steaks, follow steps 1-5 of the Tender Top guide, then proceed as follows

6. Main topside muscle (semimembranosus).

This muscle can be cut into logs prior to slicing, to reduce steak size.

7. Cut across the grain into thin steaks, maximum thickness 5-7mm. This is done easier on a gravity feed slicer.

8. Ranch Steaks - thin cut.

AHDB Code: Topside B011

TENDER TOP STEAKS -THIN CUT

1. P osition of the topside.

5. Separate the main topside muscle (semimembranosus) and the tender top muscle (adductor) following a very thin natural seam.

2. Remove the loosely attached muscle block...

3. ...gracilis, pectineus and sartorius

6. Expose the main blood veins by removing...

7. ...the top layer of the muscle.

Remove the main blood veins.

4. Remove fat and connective tissue.

from the topside.

8. Slice the Tender Top muscle across the grain and evenly at 5mm intervals to produce Tender Top Steaks. - Thin Cut.

For these products the topside should be matured for a minimum of 14 days.

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LAMB TAGINE WITH POMEGRANATES

LAMB SHOULDER CUBES

“PREMIUM” DICED LEG 95% VL

AHDB Code: Dice/stir-fry L001

Moroccan Tagine is such a classic recipe, but it can so easily be ruined by a lack of spiciness and by poor quality protein. So we’re inviting the UK Halal community to rediscover the joy of a proper Tagine, not only using cubes prepared from superb quality Premium Diced Leg (95%VL) (Diced/Stir Fry L001) or Diced Shoulder (90%VL) (Diced/Stir Fry L002), but also marrying up an irresistibly flavoursome mix of fruit (apricot), spices and herbs (ginger, turmeric, paprika, saffron, cinnamon, thyme and coriander) and a garnish of fresh pomegranate seeds. You’ve never tasted a Tagine like this!

1. Position of the leg and chump on the carcase.

3. Trim off all fat and connective tissue.

2. De-bone a leg and chump of lamb.

4. C ut into dice of 25mm diameter.

AHDB Code: Dice/stir-fry L002

DICED SHOULDER 90% VL

1. T he forequarter is to be removed from the carcase between the 6th and 7th ribs.

2. Remove the shoulder with the neck fillet from the fore by sheet boning.

3. E xpose the blade bone of the shoulder.

5. Separate muscle blocks as illustrated.

6. Remove knuckle and remaining bones.

Trim excess fat and gristle.

7. Cut into dice of 25mm diameter.

4. Continue to expose humerus.

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LAMB MINI ROAST WITH WARM SPICES CARVERY LEG OF LAMB

Here’s another ‘season-defying’ recipe that’s just as well suited to warm weather al fresco dining as it is to winter warming. And its focus is totally contemporary using both ‘mini roasts’ and spicy flavourings to create a dish that’s quick to cook and impossible to resist. That warm spice mix of cumin, turmeric, ground coriander and fresh orange juice works so well with a mini joint cut from Premium Carvery Leg (Leg L005) to deliver a perfect dish for 2 to 3 people to enjoy, either with traditional root vegetables or with a lighter summer table of pittas, humous and tzatziki… all ready in under 40 minutes from marinating to serving!

“PREMIUM� CARVERY LEG OF LAMB

1. Remove the leg between the last two lumbar vertebrae.

2. French trim the knuckle and saw the end off.

3. R emove aitch and tail bone.

5. Remove femur but leave the knuckle bone attached.

6. Trim all excess fat, especially the fat pockets (see arrows), gristle and blood particles.

7. Roll joint and secure using elasticated roasting bands or string.

AHDB Code: Leg L005

4. Remove the topside by following the natural seams.

A MESSAGE FROM MIKE “This latest new product development initiative from AHDB serves to demonstrate our commitment to supporting quality and trust in the Halal sector.

The key objective for AHDB in all our product development work is to maximise use of the carcase and encourage better returns throughout the supply chain, as well as ensuring a consistency of product that gives consumers the confidence to come back for more.

The recipe-focused collaboration between the Healthy Kitchen programme on British Muslim TV and the AHDB’s marketing efforts throughout the supply chain is spot on in terms of meeting what consumers are currently demanding – a quality fresh lamb and beef product that is delicious, Halal and which they can trust.”

Mike Richardson, Independent Retail Sector Manager

For further information contact Mike Richardson T: 07790 173625 E: Michael.Richardson@ahdb.org.uk

IRRESISTIBLY DELICIOUS. REASSURINGLY HALAL.

www.simplybeefandlamb.co.uk

Supporting quality and trust in the Halal sector