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The Sierra Cut
The Beef Innovations Group (BIG) recently completed work on the Sierra Cut (splenius), a flat muscle located in the beef chuck roll. In a test comparison with a flank steak, the Sierra cut is longer, more narrow and slightly thinner. There are no differences among the two muscles for shear force, regardless  of cooking method. A consumer taste panel did not perceive any differences in tenderness, flavor or overall desirability between the flank and Sierra Cut when cooked under dry heat conditions. The results of the comparison test suggest the Sierra Cut might successfully be marketed similarly to the flank steak.
BIG has released a cutting guide, culinary application guide and a recipe for this cut, which can be downloaded through the links above. The Sierra Cut has great beef attributes, like flavor and juiciness and is perfect for braising and finishing off on the grill. It is most tender at medium rare doneness and is excellent sliced into strips for a delicious eating experience. Certified Angus Beef and Colorado Premium (meat processor) have already successfully launched this cut in the Seattle area! For further information on the Sierra Cut, please contact Jim Ethridge at jethridge@beef.org.
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