57 pages
Published: 1 Sep 2005
Author(s): Simons, Julie
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This publication details the results of a pilot workshop on the use and value-adding of opportunities for alternative meats. Workshop participants were users of those meat products in the food service, wholesale and processing industries. It is important that chefs and food purchasers have a good understanding of the unique characteristics of alternative (exotic and game) meat products, the commercial cuts that are available, and the sources of supply on a year-round basis. This knowledge is the basis upon which regular sourcing of product may become part of a food service/restaurant’s business.
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