Wednesday, 24 January 2018

Top chefs share tips on how to utilise the whole carcase


Karl Pendlebury, Quality Manager for the Quality Standard Mark (QSM) shares with us the latest digital activity that is taking place to help promote QSM beef & lamb.

Over the last few years we have developed strong relationships with chefs across the country. We know from our research that farmer to farmer learning really allows for great collaboration of ideas and we wanted to apply that to the foodservice industry, allowing chefs to share their great wealth of knowledge with each other.

To do this we decided to create a series of videos that inspire chefs and future generations of chefs to cook beef and lamb. The films are centred around the chefs themselves and the tips and tricks they use whilst creating the beef or lamb dish being filmed. We felt this would give the foodservice sector something to get their teeth into!



We were lucky enough to team up with some really great chefs at the top of their game – that really enjoy sharing ideas and creating dishes that are tasty, nutritious and above all, allow them to work with great quality meat.

The films also show how the chefs utilise the whole beef & lamb carcase, which is a message our Knowledge Exchange team are relaying to our producers, as the more product that can be used, the better financial return.
The idea is that chefs and consumers watch these films and try something different - but ultimately we want them to use QSM beef and lamb in their recipes to serve in their restaurants and really showcase the quality of meat in the scheme.

British restaurants and food service professionals are becoming ever increasing important to beef and lamb farmers. They help to set the trend for consumers cooking at home and inspire people to try new dishes.

The first film features Chef Chris Wheeler from Stoke Park preparing a version of his grandmother’s Luxury Shepherds Pie.



Six videos will be released over the coming months and can be viewed on www.qsmbeefandlamb.co.uk/off-the-block.

To find out more about QSM work contact Karl Pendlebury on 0845 491 8787 or visit http://www.qsmbeefandlamb.co.uk/top-chefs-share-tips-to-increase-whole-carcase-use+