Home¬†¬†|  Contact Us      
Rotating Image
New Ways to Menu Mainstay Steaks

Cutting and Prep Tips to Build Profits and Enhance Your Menu

Whether you spec boxed beef or butcher back of house, the more you know about breaking down beef to make the most out of every ounce you buy, the more you can stretch your profit margins, while adding value and appeal to your menu.

Click below for a look at cost-effective and easy ways to prep and serve the top-selling beef cuts, with step-by-step cutting guides, supplier specs, menuing tips, cut yields and triple-tested recipes, that will help you drive profits and tap into the satisfying appeal of beef.

Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >