Product Knowledge
Smoked Short Rib and Smoked Ribeye: Two Cuts
The anatomy of the two cuts, connective tissue and marbling, differences in smoking, cooking methods, slicing, uses, yield and storage.
6 min read
Tags
cattle meat
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
11 articles
In this category
- Product Knowledge
Smoked Beef Tongue: The Least Known Line
The muscle structure of tongue, collagen, boiling and peeling, curing, smoking, slicing, the cut face, service and nutrition.
5 min read
- Product Knowledge
What Is Beef Bacon? Producing Bacon Without Pork
Bacon defined as a method, choosing the beef cut, dry curing, smoking, slice geometry, frying behaviour and nutrition.
5 min read
- Product Knowledge
Block Ribeye Pastırma Versus Block Select Pastırma
The anatomy of the two cuts, fat distribution, appearance in the cut, ageing behaviour, slice thickness, uses and portion cost.
5 min read
- Product Knowledge
Stick, Sliced and Square Formats in Charcuterie
Defining the three formats, slice geometry, waste, equipment needs, shelf life, unit cost and which format suits which business.
5 min read
- Kitchen Guide
Portioning a Block Product: Thawing, Cutting and Waste
The logic of the block format, controlled thawing, cutting methods, four sources of waste, portion standards, records and storage.
6 min read
- Smoked Meats & Delicatessen
Sliced Oat Beef Roast: Charcuterie With Fibre
The logic of the sliced format, how oats affect slice behaviour, unsmoked production, portion maths, daily fibre, nutrition and storage.
5 min read
- Smoked Meats & Delicatessen
Oat Smoked Beef: Looking for Fibre in Charcuterie
The absence of fibre in charcuterie, how oats hold water, the role of beta-glucan, proportions, texture, the gluten question, nutrition and storage.
5 min read
- Smoked Meats & Delicatessen
Cheese and Thyme Beef Roast: Layers of Aroma
The order of aroma layers, the base note of beef, the dairy note of cheese, the herbal note of thyme, balance, unsmoked production and storage.
5 min read