|
National Cattlemen’s Beef Association
Introduces Future for Veal
–
Innovative
New Veal Products for Foodservice –
CHICAGO (October 1, 2000) –
As foodservice operators look for new cost-effective ways to broaden their
menus and impress patrons, the National Cattlemen’s Beef Association (NCBA)
introduces several new products to extend veal’s popularity.
“Operators
have quickly accepted the new veal products and are anxious to offer them on
their menus,” said Steve Wald, Director of Veal Marketing for the NCBA. Chefs
are finding that these products bring a contemporary and unique twist to fine
dining and casual theme menus, while maintaining the elegance of veal.
Veal Bacon
Veal
Bacon offers an upscale twist to traditional bacon products, and it contains
nearly half the calories and 35 percent less fat than pork bacon.
A great flavor enhancer to soups, salads and sandwiches, veal bacon can
also be positioned as a delicious alternative for consumers who cannot eat
pork.
Veal Ribs
Compatible
with many flavors, the very versatile Veal Ribs allow chefs to create an array
of signature dishes. The veal ribs
are very meaty and tender, and are pre-trimmed for low yield loss and easy
preparation. The delicate flavor of veal ribs allows chefs to create signature
rib dishes using light glazes, rubs and delicate seasonings.
Veal Chicago Chop
Cut
from the rack, the 7th Rib Chop known as the “Chicago Chop” offers
elegance with affordability. With
exceptional plate coverage the Chicago Chop performs as a premium entrée menued
at a value price.
Veal Pre-Cooked
Pot Roast
Fully
Cooked Veal Pot roast is a whole-muscle product produced from USDA Choice Veal
Chucks. Veal Pot Roast is seasoned
with onions and black pepper, then slowly roasted in it’s own juices, providing
for an extremely consistent, juicy and very tender eating experience. This
versatile product is great “as is” but lends itself to chefs’ creative signature applications. The Veal Pot Roast is individually packaged in it’s
own cooking bag and reheats remarkably well. The Pre-cooked Veal Pot Roast is
also available in an unseasoned, uncooked state.
Veal Parmesan
Dippers
Veal
Parmesan Dippers are made through a restructuring process and are ideal for
operators looking for great tasting premium appetizers at an affordable cost.
The Veal Parmesan Appetizers are perfect with dipping sauces such as
marinara or a creamy parmesan cheese sauce.
Pre-Cooked Osso
Buco
Operators
can enjoy the classic slow-cooked taste of Osso Buco with a tenth of the labor
and preparation time involved. Pre-cooked
Osso Buco is fully-cooked in gravy and reheats in just 7-10 minutes.
The creative chef can easily add seasonings to make the product a
signature dish. Osso Buco lends
itself to be very cost effective and excellent for high-volume cooking.
Veal Mini Rack
The
Veal Mini Rack provides the premium appeal of veal with a dramatic rack
presentation at an affordable price. A popular and cost-effective alternative
to a rack of lamb, the mini rack is as sophisticated as it is simple. The Veal
Mini Rack is perfect as an entrée or signature dish, and can be easily split
for use as an appetizer or a light lunch.
Chefs
are pleased with the exciting new options that veal new products can bring to
the menu. “The veal new products can all be prepared and menued very elegantly
at a cost-effective price,” said Steve Wald, Director of Veal Marketing for The
National Cattlemen’s Beef Association. “Each product is manufactured from
underutilized cuts of veal from the chuck or the breast.”
These underutilized cuts allow the chef to experiment with creative veal
dishes and take their veal offerings beyond chops and scallopini.”
Initiated
in 1898, The National Cattlemen’s Beef Association is the marketing
organization and trade association for America’s 1 million cattle ranchers and
farmers. With offices in Chicago,
Denver and Washington D.C., NCBA is a consumer-focused producer-directed
organization representing the largest segment of the nation’s food and fiber
industry.
- NCBA -
|