Whether you spec boxed beef or butcher back of house, the more you know about breaking down beef to make the most out of every ounce you buy, the more you can stretch your profit margins, while adding value and appeal to your menu.
Click below for a look at cost-effective and easy ways to prep and serve the top-selling beef cuts, with step-by-step cutting guides, supplier specs, menuing tips, cut yields and triple-tested recipes, that will help you drive profits and tap into the satisfying appeal of beef.
To read the rest of the story, please go to: The Beef Checkoff
