Packed with protein and brimming with creative potential, meat and poultry are enjoying a surge in popularity among both chefs and diners. Four regional experts chew over the latest industry trends, from sourcing locally and ethically to getting clever with off-cuts.

Maximizing value

There is a tendency for diners to lean toward premium cuts when thinking of meat cuts. However, many secondary cuts offer richer, more complex flavors, as well as presenting greater value for money. The key to unlocking their potential lies in creativity, through the use of unique spices, coatings or garnishes and in employing the appropriate cooking techniques. Skilled chefs can also maximize the value of cuts by developing complementary recipes that incorporate meat off-cuts. For instance, the off-cuts from a picanha are perfect for recipes that call for sliced beef or ground meat.

Sourcing locally: a win-win

Using locally sourced meat and poultry has many advantages. Freshness and flavor are significantly enhanced, for example, due to shorter transport times and better handling. This is especially important when serving raw preparations, such as meat carpaccio or tartare. When it comes to poultry, sourcing from local suppliers ensures you are working with fresher, higher quality ingredients. Supporting local farmers also strengthens the regional economy, promotes ethical farming practices and helps to reduce the carbon footprint from long-distance transportation. By cutting down on transportation fees and reducing waste, you are also better able to control costs.

Spicing things up

Incorporating global spices and cooking techniques into meat and poultry dishes elevates their flavor profile and expands a chef’s culinary creativity. When you select the right spices for specific cooking methods, you can transform even the simplest cuts into vibrant dishes. Techniques such as grilling and smoking allow the spices to shine, while methods like slow cooking help to deepen their infusion.

Delivering what diners want

Ethically sourced meat completely transforms the dining experience, since it tastes better, feels more authentic and creates a connection between the diner and the dish. In Jordan, where food is deeply tied to culture, this shift adds meaning and value. Yes, it requires the balancing of higher costs, but people appreciate knowing their meal comes from a good place, both ethically and in terms of quality. There’s also a clear shift toward locally sourced meat, which is fresher, tastes better and supports the community.

Waste not, want not

I love working with less popular parts of the animal because they can add so much to a dish. Chicken skin, for example, is perfect when it’s crisped up as a topping. Bones make rich broths, which are the base for many Levantine dishes. Even offal, like liver, can be turned into flavorful dishes. It’s about creativity and making sure nothing goes to waste.

Quality over quantity

I enjoy blending global influences with Levantine traditions. It’s about finding a balance – staying true to the ingredients while exploring new flavors and methods. One of my favorite dishes is a Levantine-style shawarma that incorporates global techniques, like grilling on an open flame, for smoky flavor. I’ve also played with dishes like steak cooked with a sumac rub, adding a Jordanian touch to an Argentinian classic. Meat is becoming more about quality than quantity. While plant-based options are growing, meat will always have a place; it’s just evolving, with its use and the intention more thoughtful and considered.

Protein-packed requests

There is definitely a growing demand for both meat and poultry related to their health benefits. One way we can see this is in the rising popularity of our BBQ grill and the tandoori oven offerings, focused on meats cooked to order and containing fewer fats or rich sauces. We have also noticed an increase in the number of guests who are keen to retain their low fat/keto-based diet while traveling. Meat and poultry can take center stage in these diets, since they are low-to-no carbohydrates and rich in protein.

Supporting small businesses

Using meat and poultry sourced locally in Oman offers several advantages, from added freshness to more competitive prices than imports. By purchasing products from local farmers and producers, we are also keeping money within the community, boosting the local economy and supporting small businesses. These efforts are highly appreciated – our guests get very excited when they see that our dishes are made using locally sourced products. Our signature dish – Lamb Shuwa – is a prime example. And let’s not forget the environmental benefits from reducing the distance that food has to travel.

Clever use of cuts

Using less popular cuts of meat and parts of the chicken is a great way to reduce waste, add value to dishes and promote a more ethical approach to meat consumption. For chicken byproducts we always have the stock pot on the go to produce our in-house chicken stock. One of our locally inspired breakfast dishes includes sautéed lamb’s liver, which is packed with vitamins and iron, making it great for the immune system.

A thorough checklist

I choose suppliers based on their ability to provide ethically and sustainably sourced meat. I ensure that they adhere to animal welfare standards, use natural resources responsibly and provide certifications that verify their sustainable practices. Additionally, I visit farms and work with local suppliers who support agricultural communities.

Offering new culinary experiences

Shifting to ethically sourced meat adds significant value to the dining experience by offering customers higher quality and more distinctive flavors. This approach also builds customer trust in the restaurant and promotes greater awareness of the importance of sustainable food choices. We repurpose less-common cuts into special offerings, such as using bones for rich broths or incorporating offal into dishes rooted in tradition. These practices help to reduce waste and increase sustainability, while offering customers new and unique culinary experiences. They also align with our aims which include taking inspiration from the rich tapestry of global cuisines, reimagining classic dishes with a modern twist and infusing each creation with our own unique flair.

Navigating challenges

The main challenges we face range from higher costs compared to mass-produced meat and limits on the number of reliable suppliers available to ensuring a consistent supply. Additionally, educating customers on the benefits of ethical sourcing may require extra effort through effective marketing and offering unique dining experiences.