Value added lamb products the next big trend
The next big menu sensation in Australian clubs, bars, cafes and restaurants will be value-added lamb products.
The traditional lamb rack will be making way for new dishes, including pulled lamb, and chefs around the country will have to the way they order and use lamb cuts.
What exactly are value added lamb cuts? They include forequarter, shoulder, neck fillet, neck rack, diced cuts, mince, shank, breast flap and riblets.
Food service supplier Peter Andrews Jr explained it all to delegates at the LambEx 2016 Conference in Albury last week. He said the big trend now was to use secondary cuts in casual dining cuisine.
“Traditionally chefs chased lamb racks but they can’t afford them now,’’ Mr Andrews told delegates.
“When it comes to lamb sales, loin is still up there.
“The next biggest volume is value added (meat balls, sausages, patties, skewers and specialty diced products) and forequarter cuts.
“That works well for us as it gives a better utilisation of the carcass”
Mr Andrews is speaking from experience. He is chief executive if Andrews Meat Industries which supplies more than 1600 customers around the country. All up, customers order something like 800 tonnes of meat each month.
Such is the demand for value added lamb that his company expanded its Lidcombe processing plant, putting in a 5000 square metre cooking facility providing high quality meat for the catering, carvery and banquet sectors. And the meat includes shanks, roasts, pulled meats, slow-cooked and microwaveable meals for pubs, cafes and supermarkets.
Mr Andrews said the lamb, beef, beef, pork, poultry, small goods and sausages are prepared to order every morning for customers that include hotels, cafes, restaurants, cruise ships and airlines.
“Trends are changing as casual dining becomes more popular, with more secondary cuts being used,’’ Mr Andrews said.
“A larger fatter carcass creates a number of problems for us including extra labour, yield issues and disproportionate cuts.”
by Leon Gettler, 17th August 2016
