Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
November 1, 2019

Changing the way you think about grassfed beef – by exploring different cuts, and considering seasonality of accompanying flavors can help you stay relevant and profitable in today’s business climate.

Chefs are meeting that challenge with Australian grassfed beef on the menu to please both guests and the bean counters, with outstanding flavor and presentation, and a food cost under $7.

THE DISH

Harissa & honey glazed Aussie grassfed beef with broccoli rabe, roasted & smashed sweet potato
The cut: Aussie grassfed beef flap Where it fits on the menu: Lunch entree

THE CHEF

Michael Poompan, executive chef at the Ritz-Carlton Denver, developed a lunch entrée starring a value cut of Aussie grassfed beef that he says, “could easily sell for $20, and runs an estimated food cost of under $5.”

That not only tells a great story about profitability, but about the value of sourcing grassfed beef that delivers on the expectations of high quality. Poompan’s Harissa and Honey Glazed Aussie Grassfed Beef with broccoli rabe and smashed sweet potato features the sirloin flap. “I developed this looking through the lens of a value lunch entrée,” he says. “The grassfed sirloin flap has a great meaty flavor that stands up to bold flavors and marinades while delivering on a tender texture that guests are looking for. It really stands out as a great center-of-the-plate protein for the value.”

“Grassfed is what guests are talking about and asking for. It’s an easy upsell and tells customers we care about them and their wellness. Australian grassfed in particular is a fantastic value for the quality.”
Michael Poompan, Ritz-Carlton Denver

Poompan marinades the Aussie grassfed sirloin flap in honey and harissa, then grills it to temperature, slices it and lays it across the smashed, roasted sweet potato and sautéed broccoli rabe. “The flap has a clean, beefy flavor that calls out for a bold flavor match,” he says. “The sweetness of the honey plays well with the bitterness of the broccoli and the smoke of the sweet potato. The heat of the harissa cuts through that sweetness, adding a craveable pop.”

Value, meet versatility

Poompan says the Aussie grassfed sirloin flap works across the menu. “It is a no-brainer as a component of a carne asada build in tacos,” he says. He also uses it as an add-on protein for salads in both restaurants and catering. Poompan also features the sirloin flap with a harissa-honey glaze on buffets.

Estimated food cost: $4.73

To find out more visit www.trueaussiebeefandlamb.com

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