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Meaty Fare

Meaty Fare

If your customers crave hearty menu items such as steaks and chops — and most restaurant patrons do — check out this month's recipe section. According to The U.S. Department of Agriculture, per capita meat consumption (beef, chicken, pork, turkey and veal) rose from 144 pounds in 1950 to 211 pounds in 2000, and was projected to reach 222 pounds in 2007. On the pages that follow, you'll find beef ideas that include Chef Guillermo Pernot's recipe featuring beef short ribs, from Cuba Libre Restaurant & Rum Bar in Philadelphia and Atlantic City; a recipe for Corned Beef Hash with Poached Eggs from Executive Chef Tom Fleming of 214 Central in Dallas; and a recipe for Kahlua Steak from Chef Amanda Reeves of Amanda's Bistro in Mexico Beach, FL.

Lamb ideas include Chef Kendal Duque's Roast Leg of Lamb from Sepia in Chicago and Liza Doran's Onions Stuffed with Lamb and Apricots, from Cow Canyon Trading Post in Bluff, UT. Turkey-lovers will appreciate the Turkey Filet Mignon wrapped in Turkey Bacon, from The Machine Shed, part of Heart of America Restaurants and Inns' 27 restaurants and hotels in the Midwestern states.


For pork, beef and chicken ideas, plus the industry's most extensive collection of recipes by product category and daypart, visit our website:


Guillermo Pernot, Cuba Libre Restaurant & Rum Bar
Kendal Duque, Sepia
Tom Fleming, 214 Central
Chris Shepherd, Catalan Food & Wine
Liza Doran, Cow Canyon
Amanda Reeves, Amanda's Bistro

TAGS: Archive