Building on the recent success of the Beef Value Cuts
program, the National Cattlemen's Beef Association has
developed new merchandising materials to assist industry
professionals with information and instruction on the
fabrication and merchandising of the new cuts.
The new materials are a supplement to the NCBA's current
resource material and includes laminated cutting instructions
featuring photos and detailed directions on how to properly
cut steaks and roasts from knuckle and bottom round sub-primals.
"The Beef Value Cuts program has gained tremendous momentum
and recognition throughout the beef industry," said Betty
Hogan, director, new product marketing for the NCBA. "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 are 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," she
said.
The supplemental materials include:
