New Beef Cuts Make the New York Times

The New York Times featured an article in their dining and wine section today that highlights the Denver steak – a second generation value-added steak that comes from the Chuck Roll. Surely you’ve heard of the flat-iron steak, the star of the first generation of value-added cuts that has made its way to restaurants and retail counters across the country. Both steaks are the result of a checkoff-funded muscle profiling study looking to add value to the beef carcass.

Many industry groups have utilized these new delicious and expensive cuts to connect with consumers. K-State’s Collegiate Cattlewomen have offered samples of the cuts in area grocery stores. Even striking up a conversation with a consumer at the meat counter of your own grocery store about the new cuts and how to prepare them could make a difference in increasing beef demand.

I’ve written about the second generation of value-added cuts for the Angus Journal and the Kansas Stockman. You can read my October 2007 Angus Journal article, titled Buried Treasure, by looking under Informational Stories at www.cgoodcomm.com.

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