"Beef makes up a quarter of my main menu," says Art Kessler, Assistant Director of Foodservices at Appalachian State University in Boone, North Carolina. "In the comfort food area of the cafeteria, it's about 30 percent." The flavor factor KICK BEEF'S APPEAL INTO HIGH GEAR WITH THESE BOLDLY FLAVORFUL RUBS AND MARINADES. DRY RUBS For each rub, combine the ingredients and sprinkle over beef. Lightly rub into meat. Each rub will cover approximately four 12-oz. steaks or one 3-lb. roast. ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.