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New Merchandising Technique Launches for Middle Meats
Over the years, middle meat beef cuts, such as the ribeye and New York strip have increased in size as a result of larger cattle. This increase has caused some frustration to consumers, as portions are not only becoming too large, but the unit costs are increasing along with the size. In order to provide new options for consumers, the retail team at NCBA launched a Beef Checkoff-funded program known as Beef Alternative Merchandising, or BAM. The goal of BAM is for retailers to feature beef cuts from the Top Loin, Ribeye and Top Sirloin to meet the needs of consumers looking for alternative cuts. These beef cuts include a variety of steaks and filets, ranging from 4 to 6 ounces, as well as petite roasts portioned to 1 ½ to 2 ½ lb. sizes.
Eight delicious new cuts resulted from BAM. They are as follows:
• Beef Top Loin Filet Boneless - Easy to prepare, sensibly portioned in 4 to 6 oz. pieces and difficult to overcook.
• Beef Ribeye Filet Boneless - Tender, flavorful and great on the grill.
• Beef Ribeye Cap Steak Boneless – Versatile cut that is perfect for upscale fajitas
• Beef Top Sirloin Filet Boneless – Easily portioned 4 to 8 oz. filets that cook in minutes
• Beef Top Sirloin Cap Steak Boneless – Tender cut that is perfect when grilled
• Beef Top Loin Petite Roast Boneless - Lean, tender and quick to cook in about an hour.
• Beef Ribeye Petite Roast Boneless - A great alternative to the traditional standing rib roast.
• Beef Top Sirloin Petite Roast Boneless – Easy to prepare and offers robust flavor
Research conducted by the Beef Checkoff has shown a very positive response from consumers in regards to these cuts and the cutting technique. Consumers also made several suggestions of their own, like marketing the cuts as a collection of products. Consumers would also like to see cooking tips, recipes and seasoning packets in order to help educate them on these new cuts. They also had an instinct that these cuts would cost more, but felt that it was worth it. With this positive feedback, many retailers are currently testing the BAM concept throughout the country.
To learn more about BAM, visit BeefRetail.org to view more about the cuts, as well as view the cutting videos. Fabrication guides are also available on BIG’s website. To download the guides, click here for rib and here for loin. For more information, please contact Jim Henger at jhenger@beef.org.
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