FSR October 2022

S P O N S O R E D B Y T R U E A U S S I E B E E F & L A M B

BOWL WITH SPICY LAMB MEATBALLS

MEAT & LIVESTOCK AUSTRALIA

ket—and can be slow-cooked and turned into countless pos sibilities. Moore also sees a lot of opportunity in sous-vide-style lamb and beef products. Instead of braising shanks in the back of house, for example, suppliers can provide a 72-hour pre-cooked shank that can be quickly heated up and used in a variety of appli cations, from finger foods to center-of-the-plate entrees. “Sous-vide products are going to change your food cost model, but it’s also going to change your labor model in a big way—that supplier basically becomes an extension of your kitchen operation,” Moore says. “There are some amazing sup pliers out there that are focused

ers are actually the number one entry point for those trying lamb. But you can really put lamb into a dish wherever beef usu ally goes: lamb meatballs, a lamb ragu. There are so many rich fla vors lamb can carry with it.” In these ways and more, lamb provides a great solu tion for chefs currently fac ing myriad challenges on sev eral fronts. Similarly an antidote to rising food and labor costs, grass-fed beef is another great addition to the kitchen, says Moore, especially if operators are sourcing their product cor rectly. He suggests that opera tors explore alternative cuts of grass-fed beef as a great way to stay innovative while also work ing to control food costs. Some particularly trendy cuts include those that come from the front or back of an animal rather than the middle—think chuck or bris

natives have risen in popularity because they talk about sustain ability. But this isn’t just pillow talk happening in Australia—this is real change they are striving for and making.” And while lamb is thought of as a sustainable, perhaps exotic addition to a menu, it is also readily available to most U.S.- based chefs, and easy to incor porate into nearly any foodser vice operation. Lamb can serve as a one-to-one swap for other proteins, ramping up menu excitement without adding any complexity in the kitchen. These simple swaps into popular for mats strikes the always-chal lenging balance of “exciting” and “approachable.” “We’re seeing the proof of lamb’s versatility in these casual dining items,” Moore says. “It can be as easy as subbing that lamb patty in for a beef burger—burg

on making high-quality, chef driven and versatile products that are safe, consistent, and e‹ective.” BY CHARLIE POGACAR » Formore information, visit trueaussiebeefandlamb.com.