The New York Deli Roll is one of six new Beefshi recipes.
NAMI partnered with a chef with Culinary Institute of America credentials who created six Beefshi recipes that were launched in cooperation with the Beef Checkoff Feb. 12. The campaign features a website,
www.Beefshi.com, where instructional videos, photos and recipes are posted.
“The response to Beefshi from the foodservice community since its introduction earlier this year has been very positive, and we hope the new foodservice recipes will encourage Beefshi’s placement on menus in restaurants, ‘groceraunts’ and service delis in retail stores,” said Meat Institute Senior Vice President of Public Affairs Janet Riley. “These innovative Beefshi recipes use fully cooked and prepared beef products, making them safe and delicious options for beef fans of all ages.”
Among the recipes are:
• The Texan Roll — Roast beef rubbed with lime zest, ground cumin and garlic and rolls with Cilantro, slivered jalapenos and onions, crumbled cotija cheese. Served with salsa.
• Inside Out Wisconsin Maki — Sushi rice on the outside wrapped around a stick of summer sausage, a sliver of Colby cheese and shaved dill pickles. Served with brown, spicy mustard.
• New York Deli Roll — Corned beef, slivers of fresh horseradish and Swiss cheese are rolled into a beautiful spiral. Caraway seeds add a tangy flavor and that deli touch.
• The Reuben Roll — Warm pastrami, sauerkraut and thinly sliced Swiss cheese rolled into sushi rice and served with Russian dressing.
• The Hiker’s Roll — A traditionally styled roll with nori wrapping around sushi rice, filled with slivers of beef jerky, slices of egg omelet and pea shoots or watercress with the leaves poking out the top of the roll. Dip into sriracha.
• Carolina Sushi — Shredded fried beef bologna and carrot slivers rolled in rice with a vinegared cabbage leaf in place of Nori.
“Beef has always been popular among Americans and millennials and those aged 35-44, in particular, they seem to see the appeal of beef prepared in new and interesting ways,” Riley said, referring to the NAMI survey, that indicated 66 percent of consumers aged 18-34 showed a strong interest in trying Beefshi. “When a new and not-yet-tasted recipe scores this well against a familiar food like sushi, it’s clear that Beefshi ispositioned to be a hot culinary trend in 2018 and beyond.”