New beef cuts are a win-win for producers & consumers
As new beef cuts are offered in the meat case, the beef industry will enjoy added premiums. Now it's time to educate consumers about these new cuts.
Amanda Radke, BEEF Magazine
Oct 09, 2020
Just as our consumers’ needs are always changing, the beef industry continues to adapt and rise to the occasion. Over the years, thanks Beef Checkoff investments in research and development, we have seen new beef cuts emerge, effectively increasing the value of beef cuts that would typically end up as cheap roasts are hamburger.
The wildly popular and now well-recognized “flat iron steak” is a great example of this research at work. Turns out, there’s more where that came from, and the meat case may look a little bit different the next time you check out the beef selection.
Shoppers may notice labeled beef cuts they haven’t seen before — chuck flap, ribeye filet, tomahawk steak, Denver or Sierra, just to name a few.
According to AgriLife Today, a publication of the Texas A&M AgriLife Extension Service, “As the COVID-19 pandemic brought beef shortages, consumers may have noticed some different cuts of beef when their traditional selections were sold out, said Davey Griffin, Ph.D., AgriLife Extension meat specialist in the Department of Animal Science of Texas A&M University. Perhaps they were even hesitant to purchase because they were unfamiliar with how to prepare these cuts.
“Griffin said the recent crisis might have spotlighted the changing supermarket offerings, but these newer beef cuts have been available for some time and are starting to gain popularity with chefs and others across the nation due to their reasonable cost and flavorful eating experience provided.”
In the last 10-15 years, there has been an increased focus on identifying the muscles that might be used to produce other affordable cuts, and the results are a win-win for both the producer and the consumer.
“Enhancing the value of cuts from the chuck and round not only helps consumers have a great moderately priced eating experience, it also increases the overall value of the carcass,” says Griffin...