cut: Rump/Knuckle/Topside Southern Fried Beef Tenders

The perfect quick and easy midweek meal for all the family.

Ingredient	Description	1 Unit	4 Units	10 Units
Sliced Rump, Knuckle or Topside	1cm x 5cm	500g	2kg	5kg
Panko Crumbs	Dried	200g	800g	2kg
Smoked Paprika		3 tsp	12 tsp	30 tsp
Onion Powder		2 tsp	8 tsp	20 tsp
Garlic Powder		3 tsp	12 tsp	30 tsp
Cracked Pepper		4 tsp	16 tsp	40 tsp
Mixed Herbs	Dried	4 tsp	16 tsp	40 tsp
Cumins Seeds	Ground	2 tsp	8 tsp	20 tsp

BUTCHER – PREPARATION/METHOD

1. Combine spices and crumbs in a large bowl.

2. Flour and egg wash or batter your beef fingers.

3. One-by-one, place beef fingers into the crumb mixture, making sure to crumb the surface well.

4. Remove the crumbed fingers from the bowl and display on a tray with fresh parsley leaves.

Note: The beef can be passed through the tenderizer prior to crumbing.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat a large non-stick pan with oil over high heat.

2. Place crumbed beef fingers into the hot pan and cook until golden brown on all sides.

3. Remove from the pan and allow to drain on paper towel until excess oil is absorbed. Serve.

SERVING SUGGESTION

A great meal for kids or served with a salad, or as a wrap for adults.