Beef Checkoff Partners with Stuart Anderson's Restaurants to Promote Flat Iron Steaks

DENVER (August 10, 2004) – In a continuing effort to boost the value of the chuck and round, the Beef Checkoff Program has partnered with Stuart Anderson’s to promote Flat Iron steaks. The promotion began in May and ends Dec. 31 at all 104 Black Angus and Cattle Company restaurants located in 12 states, from the West Coast to Minnesota.

The partnership was initiated on behalf of the Cattlemen’s Beef Board and state beef councils by the National Cattlemen's Beef Association (NCBA). The NCBA serves as one of the Beef Board’s contractors for checkoff-funded programs. The Flat Iron steak is one of the new beef value cuts which, through a checkoff-funded muscle profiling study, have turned the underutilized chuck and round into new cuts that aim to help cattle producers improve overall profitability while supplying more options to consumers.

The research led to the creation of 14 new cuts of beef. The Flat Iron is cut from the shoulder clod – a formally underutilized cut from the beef carcass – and is a tender, flavorful steak that can be offered at a lower price than most premium steak cuts.

“There is something to be gained for everyone in this checkoff partnership with Stuart Anderson’s,” says Sid Sumner, a Bartow, Fla., beef producer who chairs the beef industry’s Joint Foodservice Committee. “Customers gain when they can enjoy a great tasting steak that is more moderately priced. Stuart Anderson’s and beef producers benefit from improved profit opportunities. And those who pay into the $1-per-head beef checkoff gain from watching their investment go to work for them.”

Just over 12 million full page, four color direct mail advertisements promoting Flat Iron steaks will be distributed for four weeks starting Aug. 29, redeemable at Stuart Anderson’s restaurants. State beef councils are being encouraged to participate with incentives or training for wait staff during the promotion. The Beef Check logo will be used on promotion materials and company menus.

“We are pleased that the Cattlemen’s Beef Board brought us this excellent new product,” says Laura Medanich, senior director of marketing for Stuart Anderson's Black Angus.  “Through this partnership we have been able to promote this new cut to our target market, and our loyal guests. Our guests have responded favorably to the value and taste of the product.” 

Stuart Anderson's specializes in U.S.D.A. Choice fresh-cut steak, seasoned, seared and slow-roasted prime rib, and a variety of seafood entrées. Stuart Anderson's restaurants are located in Alaska, California, Oregon, Washington, Arizona, Nevada, Idaho, New Mexico, Colorado, Utah, Minnesota and Hawaii.

Headquartered in Los Altos, Calif., Stuart Anderson's has been in operation for 40 years. For more information on Stuart Anderson's Black Angus and Cattle Company restaurants, go to www.stuartandersons.com.