The Flat Iron Steak, one of the Beef Value Cuts developed through muscle-profiling research funded by the Beef Checkoff Program, is finding success in the retail meat case. This according to Russell Woodward, senior manager for product marketing at the Texas Beef Council.
Cut #1 :29 Outcue: "...their grocery stores."
Woodward explained that the Flat Iron Steak has had success in the restaurant and foodservice sectors, but is now gaining retail momentum with consumers.
Cut #2 :22 Outcue: "...is very gratifying."
He said the Texas Beef Council recently teamed with national Beef Checkoff Program, Kroger supermarkets and Tyson Foods for a very successful Flat Iron promotion in the Houston area.
Cut #3 :33 Outcue: "...the Houston area."
Woodward noted that the Houston promotion was the culmination of several months of preparation.
Cut #4 :28 Outcue: "...product in the stores."
He added that in-store demonstrations were particularly successful, as customers responded very well to product samples.
Cut #5 :24 Outcue: "...that’s really phenomenal."
The national Beef Checkoff Program is administered by the Cattlemen’s Beef Promotion and Research Board, a group of 108 beef producers appointed by the Secretary of Agriculture. They represent producers from coast-to-coast and volunteer their time to help identify programs that can help increase beef demand. The checkoff was created in the 1985 Farm Bill, with oversight provided by the U.S. Department of Agriculture. The checkoff assesses $1 per head on the sale of live domestic and imported cattle and a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents to the Cattlemen’s Beef Board, which administers the national checkoff program, subject to USDA approval.