The new cuts, which inlcudes alternatives from the beef chuck, follow the success of 42 lamb and beef cuts last year.
The chuck is usually only used for dicing but Steve has identified cuts that can be used for roasting joints and steak.
He said: “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.”
In souse vide, food is cooked in a water bath in vacuum pack for long periods of time. Food keeps for longer and can be more tender. Pubs can buy food that has been pre-cooked in this way for re-heating.
The new 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.
For more information visit www.eblextrade.co.uk
