New steak cuts developed by EBLEX proved a hit with delegates at this year’s Processor Conference.
They were invited to try several new cuts during lunch at the event after EBLEX head of trade marketing Mike Whittemore had given an overview of the sector’s development work for both beef and lamb, with initiatives such as The Carvery, The Chop House and The Steak Bar ranges.
The Tri Tip steak, from the rump tail, proved to be the stand out winner, with delegates scoring it highly on appearance, tenderness and taste. The Centre Cut steak also received positive responses.
Conference organiser and EBLEX southern senior regional manager Phil Hadley said: “Maximising carcase utilisation and offering consumers something different is an important part of EBLEX’s work. The Processor Conference provided the ideal opportunity for us to showcase some of our cuts developments to the industry and the feedback we received was very positive.”
The conference also included presentations on meat quality and hygiene regulations, the impact of electrical inputs on meat quality and an insight into current issues facing the US beef sector.
