Beyond Beef: Other Types of Meat That Can Enrich Your Restaurant’s Menu
When we think of a restaurant menu, beef usually takes a leading role. Premium cuts, aging processes, origins, and breeds are some of the aspects that make a difference in many gastronomic proposals.
However, an attractive offering can also be enriched with other types of meat that provide variety, new preparations, and options for different customer profiles. Lamb, goat, chicken, or rabbit continue to play an important role in many professional kitchens, especially when working with quality products and formats adapted to service.
Beef Remains the Main Protagonist
At Carns Milà, our specialty is beef. We work with a wide selection of veal, aged cows, premium breeds, and imported meats, offering solutions for restaurants, hotels, butcher shops, and hospitality professionals.
Our experience allows us to advise each client according to the type of establishment, their customers’ profile, and the preparations they wish to include on their menu.
Lamb and Goat: Essential in Many Kitchens
Lamb and goat meat continue to be protagonists in many traditional and seasonal recipes. Roasts, grills, or low-temperature preparations ensure these products remain a safe bet in both hospitality and special celebrations.
At Carns Milà, we offer carcasses, half-carcasses, legs, shoulders, ribs, and various formats, adapting to the needs of each client.
Chicken: An Essential Due to its Versatility
Chicken meat is one of the most widely used in hospitality thanks to its versatility. It allows for the creation of dishes ranging from traditional to more contemporary proposals and easily adapts to different types of cuisine.
We offer Catalan yellow and white chicken, as well as other varieties such as free-range, organic, certified, farm-raised, or noble chicken, with multiple butchering options according to the needs of each kitchen.
Rabbit: A Traditional Option That Still Holds Its Place
Although not one of the most consumed meats, rabbit remains present on many menus thanks to its strong roots in Mediterranean cuisine.
It is an ideal product for rice dishes, stews, roasts, or traditional recipes, and can be supplied whole or portioned, depending on the restaurant’s needs.
Choosing the Right Supplier Makes All the Difference
Beyond the type of meat, one of the most important aspects is having a supplier capable of offering regularity, quality, traceability, and adapted formats for each business.
Having the product prepared according to service needs allows for optimizing time, reducing handling, and ensuring a consistent presentation.
A Complete Offering for Hospitality Professionals
At Carns Milà, we work to ensure that every client can find the product they need from a single supplier. Although beef is our specialty, we also offer a selection of lamb, goat, chicken, and rabbit to meet the needs of the HORECA sector.
Our goal is to offer quality, advice, and adapted formats so that every kitchen can work with maximum efficiency.
👉 Discover our product range for hospitality and butcher shops.