Profit from the Beef Chuck and Sous Vide Cooking

Eblex are promoting the growing interest in Sous Vide Cooking amongst chefs and to maximise this opportunity, EBLEX have developed this ideal brochure. The brochure lays out detail on processing the chuck primal in a number of different ways to produce a range of alternative cuts. EBLEX have included a step by step cutting specification for each of these cuts and have carried out some basic butchery costings as a guide, to check if these alternative methods can add value to the bottom line.

All these cuts are suitable for sous vide cooking and, coming from the chuck primal, offer economical solutions to increasing meat prices.

This will help to expand the range of cuts that chefs will be able to order, which will benefit everybody in terms of improved carcase utilisation.