As the restaurant and food truck barbecue scene evolves due to the peaking brisket boom and rising meat prices, chefs and savvy kitchen staff are rethinking what belongs on their grills. This opens the door for bolder decision-making.
Traditionally niche cuts such as picanha and pork coppa deserve a second look for their value, flavor, and versatility. Northwest Meat Company helps your venue embrace the opportunity with premium underutilized cuts that deliver rich taste and solid margins.
Continue reading for tips to improve your Fall menu and finish the season profitably.
Picanha
While still slightly underused in American menus, this triangular cut from the top sirloin cap is known for a generous fat content and robust profile. It’s gaining popularity for good reason because it gives your chefs options when they seek something distinctive and approachable for their summer menus.
Use preparation methods that leave the fat caps intact so that they slowly baste the meat during cooking. Promote even rendering with light scoring to allow even heat distribution.
For seasoning, use a coarse salt or your favorite garlic-based dry rub. Use indirect heat and grill the meat fat-side down until medium rare. Then finish cooking with high-heat searing for that delicious smoky char and crispy edges. Be sure internal temps reach 135℉, then rest the meat for 5 to 10 minutes before you slice against the grain.
Picanha provides a standout taste at significantly lower costs per pound compared to other premiums like ribeye or New York strip, making it ideal for high-margin summer menu specials.
Tri-Tips
Your summer menu will thrive with this California Central Coast favorite, triangular cut from the bottom sirloin. It’s lean, tasty, and excellent for high-volume grilling with a gourmet flair.
For a Santa Maria-style influence, dry rub the meat with paprika, garlic, fresh ground black pepper, and salt. Grill it over traditional oak wood using two-zones. Begin with indirect exposure to increase internal temperatures, finishing with a direct contact searing. Medium-rare cooking should again reach 135℉.
Tri-Tip flavor profiles are meaty but mild, offering a satisfying chew and subtle smoke undertones. Offer your customers steakhouse appeal with a price well below more established cuts. Use it for thin-sliced center plate presentations, sandwich protein, or even salad toppers.
Enjoy high yield and substantial value with Northwest Meat Company’s premium sirloin products.
Lamb Shoulder
Invigorate your summer menu with the Mediterranean influence that only slow-roasted lamb can deliver. It thrives in both traditional and modern barbeque formats because of the forgiving texture and rich fat marbling.
For sliced presentations, use an overnight marinade containing olive oil, lemon, rosemary, and garlic, then roast or grill over indirect heating to 145℉. Or get crazy using a shredded brisket cooked low and slow, seasoned with your favorite spice dry rub. Smoke the meat at 250℉ until fork-tender, and before serving, rest the meat to retain moisture.
Lamb fans will love this summer menu special for its deep and earthy flavor and marbled, silky texture. They’ll love the price too, coming in at levels below chops and racks. Your staff will appreciate the versatility since one cut can provide multiple formats like platters, flatbreads, or even tacos.
We’re the primary Chicago distributor for Pure Bred Lamb from Elysian Fields, the premier region known for humane farming practices and pasture-raised animals individually tracked from birth to harvest using the patented Safe Alternative® method.
Pork Coppa
The collar is an amply marbled tender muscle chefs can use for a full-flavored alternative to pork chops or loins. Rich in character, it delivers big flavor with minimal prep work.
Pork Coppa excels whether used with dry rubs or marinades. For Mediterranean tastes, experiment with fennel, citrus zest, or chili flakes. For brisket texture, smoke low and slow to 195℉ and let stand before shredding. Or, grill the cut intact with occasional turning for even heating to 145℉, then a brief rest before carving.
Use Coppa to deliver a premium pork summer menu option at a fraction of the price compared to ribs or tenderloins. It has specialty cut presentation with shoulder meat cost-efficiency. As always, Northwest Meat Company brings you an extensive premium wholesale pork lineup for any venue or occasion.
Beef Short Ribs
No summer menu is complete without the depth and undeniable savory flavor these thick, meaty bones bring to the table. Let your chefs showcase their technique to create slow-cooked centerpieces that stand out from brisket and steak fare. Short ribs have high collagen content that melts down to create a luxurious texture.
Heavily season the meat with salt, garlic, and pepper, then smoke it for six hours at 250℉ until tender. Or add global inspiration using a soy, ginger, and sesame marinade ideal for slicing across the bone before hot-and-fast grilling Korean Galbi-style.
Consumer advantages include a premium eating experience without steakhouse prices. Proprietors enjoy high-impact presentations while allowing their chefs to stretch serving supplies using shared plates and creative slicing.
Profitable Fall Menus Begin at Northwest Meat Company
Our cherished partner network provides the underutilized wholesale meat cuts your chefs and prep staff need to deliver bold flavors and competitive prices in this tight market.
Review our extensive beef, lamb, and pork lineups and stock up today to ensure a lucrative late-summer period.
Visit our website to browse our products, order directly through our app, or get personalized assistance by calling our sales team.
