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Making Meat Go Further

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Protein is essential for growth and repair of the body and maintenance of good health for all age groups. The Government’s Eatwell Guide, published in 2016, recommended protein consumption for adults is around 45 - 55g per day of protein (depending on gender) – that’s the equivalent of 160g (6oz) of lean meat.

However, for caterers working to tight budgets, the cost of providing 160g of meat for each person can be prohibitive – even when using cheaper cuts.

Fortunately meat is not our only dietary source of protein. Great alternatives include pulses and grains (particularly oatmeal and brown wheatflour), which, as well as being cheaper, have the added benefits of being higher in fibre and lower in fat, and are a good source of vitamins and minerals.

Popular pulses include baked beans, kidney beans, butter beans, split peas, chickpeas and lentils. All can be added to soups, casseroles and other dishes to add texture, flavour – making meat go further and reducing cost.

Another cost effective way to fill hungry tummies is by incorporating more vegetables and starches into meals. For example bulking up minced-based dishes with grated carrot, not only stretches the meat content further but helps children consume their recommended 5 portions of fruit and veg!

And since the Eatwell Guide also recommends that a third of our diet is starch-based, it’s OK to include staples like potatoes, rice, pasta and pearl barley in dishes to make meat go further.

So with this advice in mind, we’ve been looking at recipes – and here are our top 5:

1. Beef and Barley Casserole

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2. Chicken Casserole

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3. Chicken, Bacon and Leek Pasta Bake

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4. Lamb and Bean Hotpot

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5. Pork Hotpot with Lentils

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