7 industry experts share their must-eat meat ideas for today’s menus
Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.
An organic approach
Can buyers combine getting the best value for money with satisfying consumer demand for healthier options or do they need to spend more to do so? HN gets to the bottom of the organic meat question: what is it and is it really more beneficial for our health?
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