BY DIANE RIDGE Today, onsite chefs are not so much rediscovering great beef cuts as they are elevating beef dishes—in this case sandwich mainstays—to new heights on many menus. By featuring more upscale presentations with traditional beef cuts, and using higher grades of cuts, chefs are taking advantage of beef's classic appeal to build the bottom line! Cuts Above For tips on which types of beef cuts are best to use on particular styles of sandwich concepts, FM spoke ...
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