New Beef Value Cuts Resources Offer Insight, Instruction

DENVER (October 7, 2005) — The Beef Checkoff Program has developed new materials to supplement the Complete Guide to Beef Value Cuts, improving the industry standard for information about the fabrication and merchandising of new cuts from the chuck and round. 

To meet the needs of beef industry professionals, the new merchandising materials include laminated cutting instructions featuring photos and detailed directions on how to properly cut steaks and roasts from knuckle and bottom round subprimals. Fabrication of the Western Tip Steak, a new steak cut from rump portion of the bottom round, is included. The Western Tip Steak was developed based on research conducted at South Dakota State University.

Development of the Complete Guide to Beef Value Cuts and additional resource materials is funded through the $1-per-head checkoff by the Cattlemen’s Beef Board and state beef councils and is managed by the National Cattlemen’s Beef Association (NCBA). The NCBA serves as one of the Beef Board’s contractors for checkoff-funded programs.

“The Beef Value Cuts program has gained tremendous momentum and recognition throughout the beef industry,” said Cattlemen’s Beef Board member Tracy Brunner, a Kansas beef producer and chairman of the Joint New Products & Culinary Initiatives Committee. “Our industry partners have recognized the quality, convenience and value found in these steaks and roasts. The Flat Iron, Petite Tender and Ranch Cut steaks are very popular in restaurants and beginning to be found in regional retail chains. As the industry looks for new offerings for their customers, we will continue to develop new cuts and merchandising materials such as these.”

The new instructional cutting guides complement the Complete Guide to Beef Value Cuts, which includes loose-leaf instructional information, a VHS training video, and comprehensive CD-ROM. The guide provides a detailed overview of the program, complete with tools designed to make it easy for processors, manufacturers, retailers and foodservice operators to understand and sell these cuts.

“The Beef Value Cuts cutting guides provide our staff with convenient, detailed and precise cutting information to help us remain proficient in the creation and merchandising of these innovative cuts,” said Joe Ligas, Jr., vice president of operations and technical services, Stampede Meat. “These materials are instrumental in helping us successfully produce and market these cuts from the underutilized chuck and round.”

The innovative Beef Value Cuts program continues to gain momentum and is widely available in foodservice and retail locations nationwide.

The new steaks from the chuck and round are the result of cutting techniques that reinvent what were formerly sold as larger roasts, cutting them into more consumer-friendly portions. These cuts were selected for their palatability, tenderness and flavor. Because of the new cutting method, the resulting steaks and roasts offer the consumer many positive benefits, including convenience, affordability and a more consistently satisfying eating experience.

The following free Beef Value Cuts materials can be ordered by visiting www.RDRanch.com or calling 800-368-3138. All materials should be requested by the item numbers listed below. Quantity limits and shipping charges may apply.

Knuckle and Bottom Round Cutting Guide (Item 24631) – A two-piece set that details how to create Sirloin Tip Steaks, Western Griller and Western Tip steaks using step-by-step instructions and color photographs. Designed for use by steak processors, restaurants and retailers, these laminated cutting guides are made from a food safe plastic that can be wiped off and cleaned.

Shoulder Cuts Laminated Cutting Guide (Item 24704) – A two-piece set that details how to create Petite Tender, Flat Iron and Ranch Cut steaks using step-by-step instructions and color photographs. Designed for use by steak processors, restaurants and retailers, these laminated cutting guides are made from a food safe plastic that can be wiped off and cleaned.

Beef Value Cuts Brochure (Item 24621) – A tri-fold condensed version of the Complete Guide for use as a foodservice and retail sales tool. It includes a Beef Value Cuts program overview, cutting schematics for each subprimal, cut characteristics and general nutrition information.

Beef Value Cuts Training Video, English Language (Item 24622) or Spanish Language (Item 24629) – Step-by-step cutting and training videos that include detailed demonstrations and instructions for each cut in a clear, concise and simple way.

More Options. Less Cost. More Profit. Brochure (Item 24707) – An updated version of the four-page, full-color sell sheet is geared toward processors serving the foodservice market. It features new photography and describes six steaks from the chuck and round (Ranch Cut, Flat Iron, Petite Tender, Sirloin Tip Center, Sirloin Tip Side and Western Griller) and includes serving suggestions and product specifications.

The Complete Guide to Beef Value Cuts (Item 24623) – A multi-tab binder with sections covering retail cut information, cooking instructions and consumer recipes, foodservice cut information, menu suggestions and recipe cards, costing and profit information, a list of packer raw material sources and summaries of checkoff-funded research.  Each binder includes a Beef Value Cuts Training Video and CD-ROM.

# # #