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Finding Value Cuts from Roasts

April 22, 2014
 
 

Traditional roasts cuts are now finding a new home at the center of consumer plates.
By: Jason Vance, University of Missouri

In the late 1990s, the price of beef cuts from the chuck and round dropped 20 to 30 percent, according to USDA data. The Beef Promotion and Operating Committee authorized the use of checkoff funds for a project to find ways to maximize the value of beef for America's farmers and cattle ranchers.

The profiling project looked at properties that affect processing conditions and consumer acceptability. They characterized 39 primary muscles in the chuck and round and used innovative cutting techniques to create cuts that would fall between premium steaks and ground beef in price and value.

So far, value cuts from the chuck roll, shoulder clod and the round introduced to the market include:

  • Flat iron, petite tender, petite tender medallions and ranch steak (from the shoulder clod).
  • Sirloin tip side steak, sirloin tip center steak, western griller steak and western tip (from the round).
  • America's beef roast, boneless country-style beef chuck ribs, Delmonico steak, Denver cut and Sierra cut (from the chuck roll).

The flat iron, petite tender and ranch steak are available in more than 20,000 restaurants and are making significant inroads in the retail market as well.

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