"It's not about competing with the home chef," Geoffrey Cambal said. "I think it's a great thing that people want to prepare the same cuts of meat offered to them in restaurants."
Chefs are typically the first group to embrace a new cooking style or food or to experiment with the cooking styles from other corners of the globe. With beef, certain cuts of meat are favored in different parts of the world, and eventually those preferences are shared. The article writes, "Part of their job at Certified Angus Beef (CAB) is to try to increase value for ranchers raising Angus beef, easily the most popular breed for meat in this country, and one way to do that is to find new and higher uses for 'undervalued' cuts."
The article listed six cuts of meat that are soon to emerge as trendy cuts to purchase. Geoffrey Cambal agrees with the predictions, but said there are three cuts in particular that he thinks will really take off. Those cuts are the Denver cut, the spinalis and the filet of sirloin.
The Denver cut is an exceptional cut of meat popular among chefs. Geoffrey Cambal restaurant has served it in recent months to rave customer reviews. The cut comes from the chuck and is marbled throughout. The even distribution of fat makes it flavorful and juicy.
The spinalis cut is likely to remain more difficult for consumers to find. It is also called the "cap steak" and is found on the outside of the prime rib. Many steakhouse prime ribs have this thin band of meat that is naturally separated from the main slab. The thin band is the spinalis. "This is easily my favorite trendy cut of beef," Geoffrey Cambal said. "The flavor of the spinalis is hard to top and it's a nice small piece for those not looking to consume a large portion."
The filet of sirloin is sure to gain popularity among the portion control enthusiasts. Those looking to keep portion size small while still enjoying quality cuts of meat will find a winner in the filet of sirloin. This fist-sized cut is marbled and full of flavor. It is also much cheaper than a filet mignon and for that reason is likely to find success at the meat counter.
Many of the up and coming trends in beef are already popular among chefs. Diners are trying these cuts in an assortment of dishes in restaurants across the country and soon will experiment with them on their own grills or in their own kitchens. Geoffrey Cambal encourages the restaurant community to fully embrace these cuts and give diners inspiration for meals they will create themselves.
ABOUT:
Geoffrey Cambal is a well-respected chef and restaurateur whose restaurants and culinary concoctions are celebrated in the food service industry. He also is a personal gardener. He earned a BS in Culinary Arts in 2007 and quickly went on to launch his own family restaurant. Since earning his degree he has demonstrated excellence in the culinary world and earned the praise of his peers. His restaurant thrives because of his versatile cooking techniques and masterful combinations of styles and flavors. Although the restaurant specializes in Italian cuisine, it offers a variety of other styles.
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