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The National Cattlemen’s Beef Association (NCBA) has launched The Beef Checkoff-funded VealFoodservice.com, a new Web site for foodservice professionals. Highlights include a database of approximately 150 recipes, including both traditional and cutting edge dishes for use in any restaurant format. There is also a specialty section with a featured restaurant, recipe and chef, which will be updated periodically.
“The typical veal consumer has changed,” said Ray Krones, chairman of the Joint Veal Committee. “Our most recent research indicates that today’s veal consumer is a protein user that likes variety, taste and nutrition, which play a key role in their buying decision.” The new Web site aims to help operators and chefs add veal dishes to their menus and appeal to these consumers.
“Veal can also help deliver more profit, something all restaurants need to consider,” continued Krones. “Many chefs have already discovered how versatile veal can be. While a staple in Italian restaurants, veal is often being used more in ethnic cuisines, like Mediterranean and Asian. It’s also included on the menu at casual-format restaurants where cuts like ground veal can be used to add interest to ordinary dishes such as burgers, sliders and meatballs.”
“Veal chops are also very popular now,” said Dave Zino, executive chef of Centennial, Colo.-based NCBA. “Plus, creative chefs are adding their own spin on traditional recipes.”
In addition to the veal databases, the Web site includes nutritional information, a tutorial on veal cuts and news on upcoming events.