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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access 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’s FREE, easy and quick. 

Already registered? here.