OBSERVATION
Meat market: Beef industry rolls out new cuts
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WHAT'S HAPPENING
- Consumers will soon be seeing some new names in the butcher case (NYTimes.com 4.29.09).
- The beef industry spent five years and $1.5 million studying the chuck roll, the area under the shoulder blade that's normally turned into moderately priced steaks and chuck roast — and came up with five new products.
- Country-style Chuck Ribs are boneless and best braised, like a short rib. America’s Beef Roast can be roasted in the oven and makes a great sandwich. The Denver has lots of marbling and is best cooked to medium-rare. The Sierra is similar to a flank steak and needs to be marinated for several hours before grilling or broiling. The tender Delmonico steak is best grilled or broiled.
- These new cuts will cost consumers as much as $4 more per pound than traditional cuts from the shoulder area, but still less than premium cuts.
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WHAT THIS MEANS TO BUSINESS
- In 2002, the meat industry introduced the flatiron steak. Home cooks and chefs loved the “new” cut, which allowed cattle farmers to make as much as $70 more per cow (CattleNetwork.com 4.28.09). Welcome to Flatiron Marketing 2009.
- More consumers are making their own dinners these days, and are seeking relatively cost-effective ways to enjoy a good steak.
- To make these new cuts a success, grocery stores are going to have to do their part to educate consumers about cooking methods.
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GENERATIONS
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CATEGORIES
Cooking
Natural and Organic Foods
Grocery Stores
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