Chefs & Restaurant Owners,
For some of us, the roller coaster of beef prices never stops.
From one season to the next, it seems that there is always at least one popular item that is in short supply or is dreadfully overpriced, causing deserved panic in the marketplace.
At Land & Sea, we consider it our role and responsibility to explain these market shifts to our customers and offer unbiased advice, timelines, and solutions for our chefs.
Thankfully, this is not one of those times.
When the peak prices of summer grilling season have passed and before the seasonal pressures of the holidays arrive, there is a welcomed lull in the late summer and early fall that allows chefs and restaurant operators to experiment with new steaks, cuts, and presentations in a low risk, low cost environment.
Think of these weekend specials as “tryouts” for your fall and winter menu offerings. Based on current supply, now is a great time to consider cuts from the striploin or shortloin.
For those who prefer a more traditional cut, we recommend a center-cut New York Strip steak. Searching for something more interesting? Take a look at the bone-in Kansas City Strip. Or, if you are really looking for something different and hope to offer a cut that most of your customers have never tried … ask about the Manhattan Strip steak.
Manhattans are created when a whole striploin is split from one end of the steak to the other – essentially into two barrels. The pieces are then cut into steaks that are closer in resemblance to filets than New York strip steaks.
The best part about the Manhattan Strip Steak is that it allows operators to serve delicious, high quality strip steaks in smaller sizes (6oz, 8oz and 10oz portions).
Our best advice for the present moment is this: enjoy the relative calm of beef markets, experiment with a cut that you’ve never tried - and take some time for yourself before the holidays arrive.
They’ll be here before you know it!