We reckon consumers are always going to want meat, but we know that today, those portions might be a little bit smaller than the good old days. We’re okay with that, because we also reckon that serving something that people really relish means that it has to taste pretty wonderful. When done well, modern plate design still keeps protein as the shining star—ensuring pristine product in that role—and then rounds out the supporting cast with flavor-forward, well executed ingredients.
With that sensibility in mind, we collaborated with some of the best culinary thinkers in foodservice, Chef Jamie Carawan and Chef/Nutritionist Pam Smith.
We worked together to design dishes that answer the following criteria:
- Provide exceptional value to the guest while providing a six-ounce portion of meat.
- Bump up the value of the other components of the plate with high-impact flavor techniques.
- Improve healthfulness with no trade-down on the guest’s experience.
- Make the dish memorable and craveable.
- Use smart protein portions to ensure a feel-good choice that still answers the hankering for juicy, tender meat.
- And of course, rely on Aussie grassfed beef and lamb to help achieve the most important goal—high quality protein.
The results were utterly fantastic—we’d love to do the same with you!
Here's one example: an Adobo Crusted Aussie Skirt Steak with smoked ancient grains, summer sauté of sweet corn and grilled okra, a roasted vegetable ragoût and toasted chickpeas.
Carawan said, “By using Australian grassfed beef, I’m demonstrating that I’ve taken care to source product from a spot in the world that produces exceptionally high quality protein.”
Here's some highlights of the gorgeous dish:
- The ancient grains are smoked for a deeper flavor
- Blended roasted mushrooms, tomato, onion and garlic add umami and textural contrast
- Skirt steak is grilled for an elevated presentation
- Intense, salty adobo rub, then a hot sear for nice caramelization
“If you go to a smaller piece of protein, you have to make it high quality so you’re still delivering satisfaction to your guests.”
Bringing balance to the plate
Our goal was to pair with a few amazing chefs and work together to build sale-able, craveable dishes that showcase the story of health and wellness,” says Pam Smith, RDN, President/Founder of Shaping America’s Plate. “We believe in making the protein choice count—protein with purpose and high quality protein with a story.” With Smith’s expertise in developing craveable dishes that stay firmly in the realm of feel-good food, the mission is about putting common-sense principles of healthy menu design into real-world practice. “We are creating menu items that leverage healthy eating cues, like grassfed protein, vegetable-centricity, all while using strategic calorie design—never forgetting that flavor is always the most important part.” These principles hold appeal across foodservice. Aussie Beef & Lamb is poised to help move them onto your menus today.