Around 50 Scottish chefs have this month taken part in a series of workshops run by Quality Meat Scotland (QMS) to encourage them to re-discover unusual steak cuts.
The workshops, which were open to members of the Scotch Beef Club, were held in Inverurie as well as Edinburgh, Kilmarnock and Perth.
Among the range of topics covered were the importance of asking for the correct product specification to ensure chefs get exactly what they want. The value of building a strong relationship with their butcher was also highlighted, to help chefs make the most of the Scotch beef they are purchasing.
Master butcher Viv Harvey demonstrated a range of alternative cuts from Featherblade, which is a forequarter cut traditionally used for braising, to D Rump, a large cut from the top of the leg and rump comprised of at least five muscles, of varying tenderness.
Mr Harvey showed how these cuts, with knowledge and skill, can make delicious steaks provided the right butchery and preparation techniques are used. The chefs then had the opportunity to take part in the hands-on practical session to try out the new skills they had been shown.
Margaret Stewart, Marketing Manager with QMS, said the dual aim of the series of workshops had been to reinforce the message about what makes Scotch Beef special.
“By using innovative techniques, such as the skills Viv has been demonstrating to the chefs this week, it is possible to make the most of every single cut that comes from a carcase,” she said.
QMS has launched a new Scotch Beef steak guide which pictures prime cuts of meat and details the texture, flavour and characteristics of each steak. The guide will soon be distributed to every Scotch Beef Club.