Beef Innovations Group - News

Texas A&M Continues To Educate the Industry

NCBA — Fri, 06 Apr 2012 00:00:00 GMT

Beef 101 is a three-day intensive hands-on program designed for anyone who has an interest in expanding their knowledge of the total beef industry. This is the leading education program for basic information about the beef industry provided anywhere in the U.S. The workshop, which has been conducted for the past 20 years in the Texas A&M University Department of Animal Science facilities and is currently offered three times yearly. Go to Beef 101 for more information.

Country Style Ribs Featured at Culinology

NCBA — Fri, 06 Apr 2012 00:00:00 GMT

As a founding sponsor of The Research Chefs Association, The Beef Checkoff has ample opportunity to showcase beef at Culinology, RCA’s annual convention. This year in San Antonio, the Beef Innovations Group presented a convenience-focused “Beef Made Easy” breakout session, sampled thin cut round steaks in the trade show and served Country Style Ribs as the main course at the luncheon on the final day of the conference. The ribs (a new value cut from the chuck) were braised and served with a wonderful sweet and spicy BBQ sauce.

Beef Information Readily Available

NCBA — Fri, 06 Apr 2012 00:00:00 GMT

The Product Enhancement Research program includes the study of beef quality, muscle traits and characterization, carcass trait genomics, muscle tenderness and yield, flavor and palatability, and new technologies. This has been achieved through evaluation of the impact of pre- and post-harvest factors on beef product quality. The overall goal of this research is to improve beef quality, consistency, value and demand. Go to Product Enhancement for downloadable information and a resource disk.

Beef Innovations Group Launches New Website

NCBA — Tue, 10 Jan 2012 00:00:00 GMT

On February 3, 2012 the Beef Innovations Group launched its redesigned website. The website contains informational videos, interviews with team members and partners, photography and an updated animation platform.

New Shoulder Clod Animated Cutting Tool

NCBA — Tue, 10 Jan 2012 00:00:00 GMT

In 1999, the first information on the beef value cuts was released. New and delicious cuts from the shoulder clod were the first in a series of unique single muscle cuts not fabricate before. Fast forward to 2011 and information on the shoulder clod has been animated so it is easy to watch and learn about fabricating the shoulder cuts. The tool demonstrates in three videos how to cut and merchandise the Flat Iron, Petite Tender and Ranch Steaks and is located on the Beef Innovations Group website.

You can access the tool by clicking here. Once inside, click on the “Chuck” portion of the diagram and select the Beef Chuck Shoulder Clod to see cutting demonstrations on the Flat Iron (top blade), Petite Tender (shoulder tender) and Ranch Steaks (shoulder center).

You can also download cutting guides, culinary application sheets, yield data, schematics, recipes, research findings and tenderness rankings from the site. Please browse and review the other chuck and round new value-added cuts information and animation tools.

Kari Underly’s Book Now Available on Amazon.com

NCBA — Tue, 10 Jan 2012 00:00:00 GMT

The Art of Beef Cutting: A Professional's Guide to Butchering and Merchandising is now available. Author Kari Underly Kari is the Principal of Range®, Inc., a fresh meat marketing firm in Chicago that helps clients develop innovative merchandising and marketing programs to enhance operational efficiency and profitability. Range worked closely with the Beef Innovations Group to develop the Beef Alternative Merchandising (BAM) program and the current retail and food service cut chart posters.