Top tips for trialing a nose-to-tail menu

Goodman Fielder Food Service
Top tips for trialing a nose-to-tail menu

Top tips for trialing a nose-to-tail menu

Posted on 29th June 2016
Venturing out in the world of nose to tail dining? We’ve got Chef Graham’s hot hacks on how to do it.

Summary

Reap the benefits that come with nose to tail eating – reduction in waste, reinvigorating  menus and saving that bottom line just to name a few.

There is a long list of benefits that come with nose to tail eating – reduction in waste, keeping menus interesting and saving that bottom line just to name a few. We sat down with Seasoned Chef Graham Krueger, Group Executive Chef at Wests Leagues Club to get his top tips on trialling a nose-to-tail menu.

Nose to Tail 1

1. Know your clients: You’re the expert on what moves on your menu. Think about sticking to cheaper cuts that look familiar if your clientele is younger or more conservative.

Nose to Tail 2

2. Befriend your butcher: They’ve got the insider knowledge on the cheapest cuts and what to do with them. Use them as a starting point, then do your own research.

Nose to Tail 3

3. Remember there’s more to a beast than just offal: Entice queasy diners with beef brisket, skirt and shin; lamb shoulder, chump and breast; and pork cheek or neck. All require careful slow cooking but pay off with tender, flavoursome final products.

Nose to Tail 4

4. Keep an open mind for unusual cuts: The trick to moving heart, tongue and trotters is to disguise them in familiar packages. Think pig (trotters) in a blanket and fresh ravioli stuffed with lamb (tongue).

Nose to Tail 5

5. Experiment: If you’ve hacked at a cut of meat and it’s no longer suitable for service as is, think about another use that doesn’t require it to look pristine – grind it to turn it into sausages, braise it so the meat’s falling apart in a stew or throw the bones in a pot to make a rich stock.

Nose to Tail 6

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