The Butcher's Guide to Bistronomic Cuts

Bistronomic cuts: how to trim your beef costs without taking a hit on flavour.

Want to offer profitable plate prices with good margins? Then alternative cuts of beef, also known as Bistronomic cuts are the answer. 

Though these cuts may be less popular they often contain far more flavour than their expensive counterparts. By using these overlooked cuts of meat you can create menu differentiation through rich beefy flavours that will give you more to play with in terms of cooking creativity.

The key to getting value for money is in purchasing profit friendly Bistronomic cuts, cooking them to perfection and creating signature menu dishes that will have your customers coming back for more.

Bistronomic cuts may require a little more planning and time for slow cooking but the rewards in flavour and profit are a winning combination. While traditional steaks are not going away, an alternative signature beef choice can deliver a great flavour experience.