Beef with a Backstory
More than ever, consumers are demanding the “story” behind their meat. How it was sourced and how it was raised can be crucial factors in dining decisions. Local, free-range, and grass-fed beef can enhance both the flavor and the perception of your center-of-plate offerings. In fact, grass-fed beef is expected to outpace other beef on menus in just four years.
Street food gives center stage to inventive protein applications. Trendy and convenient, grilled skewers of grass-fed beef short ribs are perfect for a global mashup. Yakitori, a favorite in Japan, are grilled skewers of meat that are as popular in restaurants as they are on the street. Incorporate a Japanese flavor profile by marinating your short ribs in mirin, rice vinegar, sake, sugar, and ponzu. Asian produce such as shiitake mushrooms, scallions, and shishito peppers add texture, heat, and freshness. Serve it up in disposable trays with a side of chile oil and a sprinkle of togarashi.