Foodservice versions of the popular Beefshi recipes released in February 2018 were unveiled today by the North American Meat Institute (Meat Institute), a contractor to the Beef Checkoff, and may be downloaded from Beefshi.com.

“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.”

Beefshi recipes are versatile and make an excellent first course – or a full meal.  Two piece servings of Beefshi range from 100 to 180 calories, depending upon the recipe.

Developed by a Culinary Institute of America-trained chef, Beefshi integrates prepared beef favorites like pastrami, corned beef, jerky, beef hot dogs and beef bologna into traditional, sushi style rolls that taste as delicious as they look.  Eight engaging videos, shot in a traditional sushi restaurant, depict how to prepare each recipe and may be viewed on the web site, Beefshi.com.

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.   

Source: Meat Institute