Thank You We will contact you soon to let you know if you are accepted into the program. Meanwhile, here is some other inspiration for you to explore. Tips & Tricks Serving the Strip Loin as a Roast The strip loin, also referred to as the Kansas City strip, Manhattan filet, New York strip and petite strip, is a boneless muscle taken from the top loin. Though best known for being menued as a steak, it’s tenderness and ample marbling allows it to be enjoyed as a roast as well. 5 Ideas for Menuing Beef for Brunch Replacing lunchtime on Friday, Saturday brunch is now restaurants’ busiest daypart, a result of more professionals working—and eating—from home during the week. This shift allows restaurants to become more imaginative with brunch menus to attract hungry guests. As beef continues to be a long-time customer favorite, here are five ideas for incorporating the protein into your brunch menu. Modern Steakhouse Serving Flank Steak Roulade To Feed Visual Appetites By plating an order with added visual appeal, you’re also creating a memorable moment for your guests. Aside from vibrant garnishes, unique dishware and other presentation techniques, specific dishes have a natural visual appeal, such as the Flank Steak Roulade. See More
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