Outside of no longer using a product, which is not often an option, one way to help lessen the blow of rising cost of beef is to get the most out of a single cut of meat.
Equipment and preparation play a large role in the outcome and yield of the final product. One man who believes this whole-heartily is restaurateur Charlie Roesch, better known to his fans as “Charlie the Butcher”.
His Buffalo, N.Y.-based operation, which includes six restaurants, a catering option and wholesale of slow-roasted meats daily to 75 grocery locations, is known for its signature “Beef on Weck” sandwiches.
Compared to three years ago, Charlie has seen a 30 percent price increase in the beef he uses. Therefore, he relies on efficient cooking equipment, like Cook & Hold ovens, to maximize output.
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Utilizing slow, steady heat, Cook & Hold oven technology tenderizes meat by activating its natural enzymes, thus rendering even tougher cuts of meat fork-tender.
“These ovens give more servings per roast,” said Roesch. “If I put a $100 piece of rib-eye into a traditional oven, I might get, say, 14 servings out of it. By contrast, the same piece of meat prepared in a Cook & Hold oven will yield 18 servings. I can buy less meat and serve the same amount of people.”
In addition to the higher yield, Roesch shared that ovens, like the Cook & Hold, help him to save on overall operating costs due the fact that they can operate without the need for a hood. Also the ovens can be set to automatically switch from the cook to hold cycle, allowing items to prep overnight, freeing up the staff’s time to focus on other kitchen tasks.