Create perfect beef for foodservice
BF223 Irish Nature Beef Striploin 1x9-11kg
BF842 Irish Nature Beef Feather Blade 1x2.5-3.5kg
BF403 Irish Nature Beef Cube Roll (Rib Eye) 1x2.6-3.9kg
BF471 Irish Nature Beef Spare Rib Jacobs Ladder 1x1.6-2.2kg
493021* Irish Nature Spiced Beef 1x900-1200gm
BF100 Irish Nature Beef Top Rib Housekeepers Cut Rolled & Tied 1x4.5-7kg
* In stock closer to festive period
Chef Ben shares his tips Before selecting a cut of beef, work out the portion cost to determine the selling price to ensure you can make a decent margin. Season your beef heavily and evenly, remove it from the fridge at least an hour before cooking.
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BEEF
495856 Chateau Pascaud Bordeaux Superior - Bordeaux, France 12
Use a built-in oven probe and cook to the required internal temperature for consistency.
Cook lower and slower for tougher cuts. Cook overnight to take into consideration time and oven space.
Use the steam roast function as an aid if necessary and always allow time for resting.
When reheating braised/cooked and pressed/shaped, reheat in braising liquor/jus to 67°C and use a hot hold oven for service if required.