Whole Muscle Roast Beef 1700 g
What often justifies an ingredient's price on a menu is whether it can be described. Sliced, whole muscle roast beef shows the lines of the muscle itself; the guest can tell by eye what is on the plate, and that delivers on the description written in the menu.
On the business side this feeds straight into pricing. Ingredients with visible quality are accepted at a higher price point; the same plate presented with an indistinguishable ingredient does not carry the same price. A 1700 g log makes this product usable on both breakfast and sandwich lines.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The lines of the muscle show in the slice; the guest can tell by eye what is on the plate.
- Visible quality is accepted at a higher price point, leaving room in pricing.
- The menu description is matched on the plate, so expectation and presentation align.
- A 1700 g log suits both breakfast plates and sandwich lines.
Where To Use It
- Hotel breakfasts and buffets
- Sandwich and baguette production
- Charcuterie boards
- Over salads
- Corporate catering
- Butcher and deli counters
Wholesale Ordering & Storage
With log products, slice thickness directly sets portion cost; using different thicknesses on breakfast and sandwich lines yields two cost points from one product. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
How should it be described on the menu?
By stating that it is made from whole muscle. Since the muscle lines show in the slice, the description is matched on the plate.
Should breakfast and sandwiches use the same thickness?
Not necessarily. A thicker slice for breakfast and a thinner one for sandwiches yields two portion costs from one product.
How does it differ from the spiced versions?
This product carries no surface spice, so the taste of the meat leads. Menus wanting a spiced profile have the black pepper and thyme options.
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