EBLEX is a cut above

With customer spending down and food prices up, pubs need all the help they can get.

EBLEX is aiming to provide some of that support with a new 'cut of the month' reference section for both beef and lamb.

The seasonal nature of meat supply and demand means there are always some beef and lamb cuts which are more widely available than others.

Promoting these cuts not only helps to reduce overstocks, so supporting the farming industry, but it also provides an opportunity to boost profit.

For the summer, when barbecuing season is in full swing, EBLEX is recommending flat iron steaks and escallops from the feather muscle and centre cut steaks from the thick flank.

For lamb, shoulder is in abundance and products such as rustic lamb chunkies and rack & shoulder six rib are ideal.

Master Butcher and EBLEX project manager Dick van Leeuwen said: "The cut of the month reference section is a great way for butchers and chefs alike to find out which cuts are widely available at any given time.

To see the cut of the month log on to www.eblexfoodservice.com/cutofthemonth - or click on the link.