A Leader’s Commitment to a Better Beef Future
For many, there is magic in a bite of high-quality, expertly prepared beef. The tenderness. The juiciness. The flavour. In other words, it’s mouth-watering. That’s why it’s such a special item. To keep enjoying the magic, however, we understand it’s critical to work toward implementing processes that ensure beef continues to be a safe, sustainable food source for generations to come.
Working Modern Steakhouse Ideas Into Your Menu
The average diner is no longer willing to shell out top dollar for a huge slab of steak with cream of spinach on the side.
Crowd-Favourite Modern Steakhouse Cuts
Menuing new and unique cuts has become synonymous with the concept of the Modern Steakhouse.
Customize Compound Butter Flavours to Enhance a Steak
Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu.
Sharing Plates Lets Guests Choose Their Favourites
Sharing has recently emerged as a major trend when eating out, especially among Millennials.
Herb-Forward Toppings Add Interest to Beef
The Modern Steakhouse is all about bold flavours. Use herbs to add an extra punch of flavour to your dish – as toppings, they add texture and variety.
Plant-Based Sauces for the Modern Steakhouse
The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus.
Global Flavours for Rib-eye
Avant-garde chefs are experimenting with less traditional and globally inspired flavours on their rib-eye cuts.
A Culinary Trip to South America
Sterling Silver blade and lifter meat (the rib cap) is the “crown jewel” of the rib section.