EBLEX LAUNCHES SECOND SOUS VIDE PRODUCT RANGE

EBLEX has launched a second sous vide product range in conjunction with master chef Steve Love, which includes a number of alternative cuts from the beef chuck.

It follows the success of EBLEX's first sous vide product range when 42 beef and lamb cuts were launched with Michelin-starred chef Anthony Demetre.

EBLEX's master butcher Dick van Leeuwen identified seven cuts from the chuck, which is usually only used for dice, including roasting joints and steaks for the increasingly popular sous vide method of cooking.

Steve Love created six recipes to complement the cuts. He said: "I was delighted when EBLEX invited me to work with them on the beef chuck sous vide product range. I was aware of the work EBLEX had already done with Anthony, so I was inspired to get involved and come up with some new recipes.

"As a chef, the key benefits of sous vide cooking for me are time saving during service, portion control and most importantly, the consistency and quality of the meat I serve."

Hugh Judd, foodservice project manager for EBLEX, added: "With so much interest in the first sous vide product range we decided to take the project one step further, by adding a new range of recipe ideas using the chuck.

"The results of cooking the chuck using the sous vide method are wonderful – the meat is succulent and full of flavour. The recipes Steve has created are delicious and I'm sure they will go down very well with diners in a pub or restaurant."

Information about the new beef chuck cuts is contained within two new booklets: 'Master Chef Master Butcher – Beef Chuck Sous Vide Range' includes six new recipes and has been developed for chefs by Steve Love using the sous vide technique.

A costing and cutting specification booklet has also been produced for suppliers. Example costings are shown for a selection of cuts from the chuck and the potential gross margin to be made from them. The featured cuts include Denver Steak, Chuck Eye "Centre Cut" Joint, Rib-eye Fillet, Chuck Eye "Centre Cut" Steak, King Arthur's Beef Roast, Chuck Rib Steaks on the Bone and Back Rib Steaks on the Bone.

Further information and downloadable versions can be found on www.eblextrade.co.uk

Words: Clare Riley

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