The Modern Steakhouse is all about bold flavors. Use herbs to add an extra punch of flavor to your dish – as toppings, they add texture and variety. Try using these herb-forward toppings to accompany your beef dishes: Fried Italian parsley Brown butter-fried sage Fried basil leaves Gremolata Wild garlic-mustard chimichurri […]
The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus. These creamy concoctions can be used as soft bases for many different plates, while delivering flavor and color that thinner sauces had in the past. Herbs, nuts, and vegetables can combine to create nutritious, flavorful sauces […]
Read More… from Plant-Based Sauces for the Modern Steakhouse
Featuring à la carte vegetables on your menu in an unexpected way can elevate the guest experience and expand flavor profiles. Serving roasted jalapeño and garlic with lime juice, or horseradish root vegetable slaw with a great cut can communicate greater authenticity and quality to your guests. […]
Focusing on more than the smoke and the sauce, BBQ joints are now putting craft spins on their sides too. This doesn’t mean the days of mashed potatoes and slaw are necessarily over. Classic comfort foods may now have unexpected preparations, like pimento mac and cheese or cornbread topped with house-pickled jalapeños. Serving up something […]
Our teres major (petite tender) is ready for your creative touch. Try this cut in a petite tender caprese or steak chimichurri flatbread or beefy white cheddar mac & cheese to see its versatility. Teres major is extremely tender and very flavorful. It will definitely do your menu proud. […]
Teres major is ideal for beef shakshuka. By adding meat to this popular Middle Eastern and North African dish, it can easily be served for breakfast, brunch, lunch and dinner. Top sirloin butt (with a spicy peanut crumb) is perfect for West African beef jollof. Other beefy possibilities: kofta kabobs, beef with hummus, sega wat […]
Want to wow your guests? Try using chuck short ribs or plate short ribs for your beef tamales. Remove the bones from the ribs along with any excess fat and gristle. Shred the meat into small, bite-size pieces then add to your tamale dough and season as needed. For more economical cuts, consider Sterling Silver […]
Chuck short ribs are an indulgent flavorful menu-centerpiece that work well with countless glazes. Here are a few glaze ideas to get your wheels turning: habanero-mango, brown sugar, bourbon-honey, maple, or even a beer glaze. Consider going “Glazed & Blazed” by hitting your ribs with the torch on the exterior! […]
Our 21-day aged beef provides the tenderness and flavor to make your global creations shine. For a Korean twist, try short rib lettuce wraps. Our sirloin flap can easily go Caribbean, Latin/Spanish or Asian with the right marinade or sauces. For tandoori recipes, consider flank steak and boneless prime rib. Let your instincts take over […]
Follow us for more great inspiration
Get the Goods
Our Podcast
SUBSCRIBE & LISTEN NOWHosted by Chef Pete Geoghegan