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10420 Olive Lane
Anchorage, AK 99515
Phone: 907.344.9400
Fax: 907.267.1697

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Billings, MT 59101
Phone: 406.238.7800
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Fargo, ND 58102
Phone: 701.282.8200
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Woodburn, OR 97071
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Distribution Center
1001 Shuksan Way
Everett, WA 98203
Phone: 425.407.6000
Fax: 425.251.8837

Food News & Trends for Your Restaurant Success

How Alternative Beef Cuts Can Improve Your Bottom Line

By FSA Chef Chris Allen

Denver cut 

You can improve your bottom line by serving alternative cuts of meat and diners are showing they are receptive to ordering new center-of-the-plate options. In some cases these cuts are a better value, lowering food costs. In other cases, cuts are a higher quality and command a premium price.

Which alternative cuts should you try?

The Denver (pictured) and Bavette steaks are a good value. The Denver has a lot of flavor and is more tender than other cuts from the chuck area. The Bavette is similar to flank steak, but better with intense flavor and nice marbling.

Spinalis, or ribeye cap, from the ribeye is also a great choice right now to combat the cost of larger primals. It’s the most delicious part of the prime rib, so market it as a new menu offering and charge more for this tasty cut.

Other trending items:

  • chuck steak for pot roast
  • pork skirt steak
  • beef shank for soups
  • pork rinds on the bar menu

Try some of these out for trending alternatives which also help your bottom line. Ask your salesperson for other ideas and availability.

Learn more from Restaurant Business Online

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