How do you choose beef mince for a burger menu?
A butcher's view of fat level, grind, patty weight and bun fit, with a worksheet for specifying and tasting your blend.
Read the guide : How do you choose beef mince for a burger menu?Home › Insights & advice
Insights & advice
Insights & advice
Useful reading for the people buying, preparing and serving meat. Explore product guides, kitchen costs and the New Zealand meat industry.
Product guides
Get to know the cuts, and what each one does on a menu.
Which beef cuts work well for slow-cooked menu dishes?
Chuck, blade and brisket compared for braises, pie fillings and pulled beef, with the ordering questions that matter.
Read the guide : Which beef cuts work well for slow-cooked menu dishes?
Lamb shoulder or topside: which suits your catering menu?
Shoulder and topside compared for function menus, from cooking and carving to ordering and keeping portions consistent.
Read the guide : Lamb shoulder or topside: which suits your catering menu?
Eye fillet, scotch fillet or sirloin: which suits your menu?
Start with how you want the steak to eat, then work back through preparation, portions and the plate.
Read the guide : Eye fillet, scotch fillet or sirloin: which suits your menu?Buying & kitchen costs
Comparing supply options, planning preparation and working out what a serve actually costs.
How much meat should you order for a catering event?
A worksheet for turning guest numbers, menu choices and your own measured yield into the raw meat weight to order.
Read the guide : How much meat should you order for a catering event?What should a restaurant look for in a wholesale meat supplier?
A practical way to work out whether a supplier fits your menu, your kitchen and your delivery days.
Read the guide : What should a restaurant look for in a wholesale meat supplier?
Whole cuts or portion-cut steaks: which costs less per serve?
Weigh up usable yield, prep bench time and portion consistency before you decide which format suits your kitchen.
Read the guide : Whole cuts or portion-cut steaks: which costs less per serve?Industry insights
A closer look at the meat industry and what changing market conditions can mean for your business.
What meat traceability information should your business keep?
How batch-level information travels from supplier to kitchen, and what to record so a supplier query is quick to answer.
Read the guide : What meat traceability information should your business keep?
What drives beef and lamb prices in New Zealand?
A buyer's guide to reading meat-market headlines and asking better questions about your next order.
Read the guide : What drives beef and lamb prices in New Zealand?News from our team
For Preston Foods and Preston Corp announcements, awards and events, head to our company news.