1.0Service alimentaire Gordonhttps://gfs.ca/fr-carich600338<blockquote class="wp-embedded-content" data-secret="80SOX0mv42"><a href="https://gfs.ca/fr-ca/ideas/the-value-of-alternative-cuts-of-beef/">La valeur des coupes secondaires</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://gfs.ca/fr-ca/ideas/the-value-of-alternative-cuts-of-beef/embed/#?secret=80SOX0mv42" width="600" height="338" title="« L'intérêt des morceaux de bœuf moins courants » — Gordon Food Service" data-secret="80SOX0mv42" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://gfs.ca/wp-includes/js/wp-embed.min.js </script>https://gfs.ca/wp-content/uploads/2023/01/KindestCuts_FallNC16_CA_StoryHeader_695x375_0.png695375There’s more variety and more opportunity to expand your menu using these underutilized cuts. The challenge of satisfying customers in the face of rising beef costs has operators stewing. And braising. And using secondary cuts in creative bistronomic approaches that are as satisfying to the bottom line as they are to customers.  “Secondary, or bistronomic […]