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I am starting a new style of Sunday lunch service this coming sunday.
Doing it family style so roast meats served on a wooden board for you to carve yourself at the table and veggies and potatoes in a dish to be passed around for people to help themselves.

Basing this around a family of four so knocked one up today for some pictures to be taken so I can get menus professionally printed rather than doing it in house.

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Thanks chaps, I am pretty happy with the set up.

Going to look at ways to alternate the meats, leave beef on every week but change the chicken to pork, lamb etc
 
Thanks Karl. I hadn't seen square muscles on a cow before but that explains it!
No worries Andy.

You find that chefs cut meat different to butchers.

Butchers sell meat by weight and cuts are designed to maximize weight and minimise waste.

Chefs cuts are sometimes designed for visual impact and you need to be on top of your game to use the off cuts in other dishes in your menu.

Thanks guys, much appreciated
 

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