Cutting it up

Fri, May 14th 2021, 08:57 AM

It takes guts for a fine-dining restaurant to be willing to step out of the box and introduce new cuts, and Liz Wunderlich, U.S. Meat Export Federation Caribbean representative is praising the Graycliff restaurant for having done just that with their introduction of new cuts to their menu for a summer promotion that will run through the end of June, allowing diners the opportunity to be introduced to the quality of U.S. beef, fall in love with the products and become followers of the particular cuts.

At a recent unveiling of the cuts to be had across Graycliff’s lunch and dinner menus were Denver lamb ribs, kurobuta pork chops (16-ounces), C.A.B. prime flap meat, C.A.B. coulotte, tri-tip steak, and Colorado rack of lamb.
“What makes me happy about Graycliff is that people trust when they come here, so for them to be willing to step out of the box and introduce new cuts takes guts. It takes absolute guts,” said Wunderlich.
“Most fine dining chefs will tell me, ‘Not doing it. I am not going there because my customers want filet mignon, and that’s what I’m going to give them. But introducing new cuts is exciting. We want people to have this wow experience with something they’ve never had before,” said the representative of the trade association which represents the US red meat industry – beef, pork, lamb, veal – and work with companies or islanders like the Graycliff group on promotions and introducing them to new cuts.
Wunderlich says it’s not about displacing cuts that people love but adding to the experience with cuts that are still tender, because they’re treated correctly and are high quality meats.
“You can take something that’s been corn-fed and upgrade it because that quality is in there – the marbling, the youthfulness and all the things that we need to have for it to be tender, juicy and flavorful.”
The Denver lamb ribs (lamb ribs) are a leaner alternative to pork or beef rips, with big, rich flavor which will be offered braised on the Graycliff menu.
The rich and meaty in flavor tri-tip, they serve sliced (because although it cooks like a tender steak, it slices like a brisket) with rosemary potato wedges and aioli. It just might just be one of the most flavorful cuts of meat that you’ve never heard of – well, that is unless you lived in California.

At a recent unveiling of the cuts to be had across Graycliff’s lunch and dinner menus were Denver lamb ribs, kurobuta pork chops (16-ounces), C.A.B. prime flap meat, C.A.B. coulotte, tri-tip steak, and Colorado rack of lamb.

“What makes me happy about Graycliff is that people trust when they come here, so for them to be willing to step out of the box and introduce new cuts takes guts. It takes absolute guts,” said Wunderlich.

“Most fine dining chefs will tell me, ‘Not doing it. I am not going there because my customers want filet mignon, and that’s what I’m going to give them. But introducing new cuts is exciting. We want people to have this wow experience with something they’ve never had before,” said the representative of the trade association which represents the US red meat industry – beef, pork, lamb, veal – and work with companies or islanders like the Graycliff group on promotions and introducing them to new cuts.

Wunderlich says it’s not about displacing cuts that people love but adding to the experience with cuts that are still tender, because they’re treated correctly and are high quality meats.

“You can take something that’s been corn-fed and upgrade it because that quality is in there – the marbling, the youthfulness and all the things that we need to have for it to be tender, juicy and flavorful.”

The Denver lamb ribs (lamb ribs) are a leaner alternative to pork or beef rips, with big, rich flavor which will be offered braised on the Graycliff menu.

The rich and meaty in flavor tri-tip, they serve sliced (because although it cooks like a tender steak, it slices like a brisket) with rosemary potato wedges and aioli. It just might just be one of the most flavorful cuts of meat that you’ve never heard of – well, that is unless you lived in California.

 

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