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Training staff to be butchers to help control meat costs

Training staff to be butchers to help control meat costs

Our chefs have been trained to be very competent butchers, so we are able to cut all our meats in-house [at each of Firebirds 36 locations]. This has allowed us to experiment on the menu with more cost-effective, underutilized cuts and not focus entirely on expensive center cuts. Recently we introduced a braised short rib. For the best beef flavor no matter what the cut, we let the meat stand at room temperature for two hours before cooking. This brings the oxygen to the surface so the meat “blooms.”

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