Major Firm Rolling Out New Beef Cuts

A new line of frozen steaks and roasts inspired by the checkoff-funded Beef Value Cuts program is being launched in many parts of the country. As part of its $100 million branding initiative, Tyson Foods, Inc., is shipping the new line to retailers in California, Oregon, Washington, Alaska and selected stores in Idaho. The line includes five new cuts from the Beef Value Cuts program: the Flat Iron Griller, Medallion Roast, Center Filet, Mesquite Center Filet and Peppered Center Filet.

In developing its new ready-to-cook beef products, Tyson Foods took advantage of pioneering work put forth by the beef industry with the checkoff-funded Muscle Profiling Study and the resultant beef value cuts. The company is initially launching the new beef products on the West Coast, in resealable packages that preserve quality and allow consumers to use what they need and save the rest for another meal. The packages include easy-to-follow cooking instructions.

The Medallion Roasts contain two 12-ounce roasts per bag; the Flat Iron Griller, Center Filet, Mesquite Center and Peppered Centered Filet each contain four 6-ounce steaks per bag. The suggested retail price ranges from $9.99 to $10.99 per bag.

To help bolster carcass values and increase profit opportunities for cattle producers, the Beef Checkoff Program is helping to promote value cuts in programs being coordinated on behalf of the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association (NCBA).  Participating beef councils include those in California, Oregon, Washington and Idaho, where Tyson is launching its new beef products.  Other state beef councils are also rolling out beef value cuts through programs in their states. 

“It’s exciting that a nationally known brand name has taken these cuts and is putting so much energy and resources into promoting them,” said Tracy Brunner, a Kansas Beef Producer and chairman of the New Products and Culinary Initiatives Subcommittee. ”For the beef industry, it’s an important step in the continuing process of creating new markets for beef value cuts, and increased value for beef.”

The Muscle Profiling Study, from which the value cuts program emerged, analyzed 39 individual muscles from the underutilized chuck and round, identifying specific characteristics of each muscle, including palatability, functionality and how to get the most value from each.  The research led to creation of 14 new cuts of beef.

According to Brunner, who is a member of the Cattlemen’s Beef Board, the new line of cuts offers consumers easy preparation, greater consistency, more lean beef product options, and convenient choices of beef that are priced to match other proteins available.  They also offer greater profit potential for the beef industry, he said, because increases in demand for chuck and round enhance the value of the entire beef carcass.

"Research indicates the introduction of new products like these has increased demand and value for the chuck and round and contributed positively to fed cattle prices for producers over the last several years," Brunner said.

“We are excited about introducing the new Flat Iron and Center Filet beef cuts directly to the consumer,” said Bob Corscadden, senior vice president and chief marketing officer for Tyson. “These recent products of beef industry checkoff-funded research and development have already made quite an impact in the restaurant industry.”