Countrywide Butchers is encouraging hospitality operators to make the most of National Steak Day on 25 April, by putting the menu spotlight on great steaks that are well sourced, skilfully cooked and beautifully presented.
The day will see restaurants around the country offering a discount on steaks, or other steak menu deals. Countrywide Butchers, which supplies thousands of chefs and hospitality businesses with meat through its network of specialist butchers, is gearing up for the event with advice and support.
Nigel Tottman, managing director of Countrywide Butchers, says: “Steak has a special place on many menus. While we know that some consumers are cutting back on red meat, for a range of reasons, we want to encourage them not simply to enjoy a steak as a treat, but also to appreciate what goes into getting that steak onto their plate.
“We work with trusted suppliers to give operators a choice of steaks including local, UK and Red Tractor. As part of the Bidfresh group, we are members of the Ethical Trading Initiative, working with suppliers who both respect workers’ rights, and share our commitment to animal welfare.”
As highlighted in the Bidfresh 2020 Vision report into eating-out trends, the five best selling steak cuts in the eating out market are:
- Flat Iron
- Feather Blade
“Steak and chips is a classic,” says Tottman, “but alongside these different cuts, operators can boost consumer choice with options such as crisp and colourful salads, homemade sauces, fresh veg and spicy rice as accompaniments.”
Other advice from Countrywide Butchers to make the most of National Steak Day 2020 includes:
- Buy the best quality meat you can. Countrywide Butchers has in-house dry ageing facilities, enabling customers to specify the exact length of ageing they require to suit their menu style.
- Use the whole animal – nose to tail. A specialist catering butcher can prepare steaks to order to maximise yield, as well as use cuts form the trimmed steak to make burgers, pies and other menu favourites.
- Offer steaks in a range of sizes/weights to appeal to different customers.
- Spotlight provenance on the menu, by highlighting the farms and producers where the steak is sourced, and their animal welfare credentials.
Tottman says: “Customers should always feel that a well-sourced and served steak is a treat, but it should also be great value for money. We’re looking forward to working with our customers in the run-up to National Steak Day to make it a real celebration of a British menu classic.”