Twice a year, MLA’s Rare Medium takes the temperature on emerging trends in food service. It is a great resource to inspire your use of flavours, your
next value added creation or cut promotion, to meet demand from discerning consumers.
Red Meat Eats gives you an insight into the hottest and coolest red meat dishes, from fine dining to fast casual, and all the tasty treats in between.
Research has shown the top five red meat trends in food service across Australia right now are:
- Sweet memories: Precious memories meet modern techniques for downright deliciousness with meals such as a classic works burger with salt-baked beetroot and pickled pineapple, a Sunday roast in the shape of a shank, or a Wagyu short rib bistek.
- Snack size: Daily routines have evolved, and traditional mealtimes have blurred. Snackable options include a rib cab sanga, spicy lamb meatballs, and Wagyu kushiyaki.
- Saucy sliced: Artfully sliced steaks and whole cuts to share are centre of table staples. Step it up with layers of sauce, jus and assorted accoutrements, such as sirloin on the bone with kalamansi soy sauce, and slow roasted lamb leg with house-made XO sauce.
- Crumbed: The comfort stakes are still strong and what better than something crispy and crumbed? Crumb brings the yum with red meat cuts such as crumbed beef shoulder with garden greens, a 600g bone-in rib eye cotoletta, and cutlis beef balls with tomato tamarind sauce.
- Hello green and yellow: Take some Aussie green and gold and make your plates pop. Chefs are playing with colour to bring an artistic edge to red meat dishes, such as lamb rump with smoked harissa yoghurt, salsa verde and herb oil, and oven baked lamb shoulder with tzatziki and lemon.
Butchers looking to tap into these trends could consider how to hero these cuts in store.
To learn more, watch this video: https://youtu.be/gsdCOTLVBeQ?si=nEkb6A09ZYU9ziz0