How to Increase Your Profits with South Texas Antelope
How can I know that South Texas Antelope will sell on my menu?
We have found that any restaurant that sells lamb or veal can successfully offer our South Texas Antelope. South Texas Antelope generates a lot of questions from your patrons - see our Waiter's Guide for help in answering them.
What can I do to encourage my patrons to order South Texas Antelope?
Appeal to their ideas about a perfect red meat! Our South Texas Antelope is similar to veal in taste, totally natural and free-ranging, and lower in fat than a skinless chicken breast!
How should I present South Texas Antelope on my menu?
Describe it as a light, flavorful red meat, exceptionally low in fat. Paint a mental picture about how the meat is prepared and presented. Whenever appropriate, feature local or regional fruits or vegetables in conjunction with the meat. Describe the herbs, spices, and sauce to be served with the meat. It can correctly be listed as "Broken Arrow Ranch Antelope", "South Texas Antelope", "Tropical South Texas Antelope", or "Free-range South Texas Antelope."
How should it be priced on my menu?
Present South Texas Antelope as the highest priced red meat on your menu. Charge $1 to $2 more than your highest other menu entree. We have found that when antelope is not the highest priced item offered, it does not sell as well. The logic behind this is that customer often equate menu price to quality. From a patron's perspective, if a chef is willing to make South Texas Antelope the highest priced item on their menu then "it must be good" and many of their fears about experimenting are alleviated. Since 4 to 6 ounces of this meat can be quite satisfying, it should also be the most profitable item you offer. Our representatives can assist you with information to estimate portion cost and profitability.
What is the single most important factor in selling South Texas Antelope to my patrons?
Be sure your waitstaff can accurately describe South Texas Antelope meat to your customers! Provide them with copies of our Waiter's Guide and be sure they have read it. Let them taste the meat. Sell your waitstaff first then let them sell your patrons.
How should the meat be cooked?
One of the interesting characteristics of any really lean meat is that it continues to cook quite a lot after it is removed from the heat. South Texas Antelope medallions, filets, and chops should never be cooked beyond medium-rare. Serve immediately. Instruct your waitstaff to recommend another entree if a patron requests cooking beyond medium-rare. This meat is presented at its best when seared, roasted rare to medium-rare, sliced thinly, and fanned out on the plate.