Cut of the month


Due to the seasonal nature of meat supply and demand in this country, at any given time there are certain beef and lamb primals which are more widely available because demand for alternative cuts is greater.

Promoting these cuts at a time when they are in plentiful supply not only helps industry to reduce overstocks, but it also provides retailers and caterers with an opportunity to profit. That’s why EBLEX has produced a special ‘cut of the month’ section on both the retail and foodservice websites for beef and lamb.

Step-by-step specifications from our Meat Purchasing Guide and Cutting Specification Manual will be featured, including the primal and cut name as well as a unique identifying code for each ‘cut of the month’.

PDF’s of the specifications for both beef and lamb are available to download, print and keep so to take advantage of that you’ll have to remember to log on every month if you want to find out what the featured ‘cut of the month’ is.

Current cut of the month


Beef, The LMC Roast with added fat (code: LMC B008)
The ‘Leg of Mutton Cut’ Roast is taken from the forequarter. This roasting joint is not only easy to cook and carve but also offers great value for money, making it a popular choice for the catering sector. Alternatively, it can be cut into smaller, individual joints for the independent retail market.

Lamb, Leg - Carvery French-trimmed, with chump (code: Leg L004)
Produced from the leg and chump of lamb, from which the tail and aitch bone is removed, this neatly trimmed cut is perfect for those customers looking for a traditional carvery joint.

This month, for September 2010 our recommended cuts are...




Cutting Specification Manual


Use the e-book version, on-line.
click to view »