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Beef Value-Added Cuts are a recently developed line of beef cuts taken from the underutilized chuck and round. The line consists of steaks and roasts that help meat processors, manufacturers, retailers, foodservice operators and cattle producers improve overall profitability while supplying more options to their customers. They allow consumers to enjoy more great tasting steaks and roasts that are easy to prepare and often moderately priced.
These new cuts resulted from new cutting techniques brought to light by the beef industry‘s Muscle Profiling Study. Several of these cuts have grown in popularity and are now being manufactured throughout the U.S. and sold through retail and foodservice outlets.
The Beef Innovations Group has considerable experience working with these cuts from processing to end use application and has a great deal of information to share. If you have any questions or requests that are not addressed on this web site, please contact us for more information.
From the Shoulder:
The Shoulder was a prime candidate for value adding because it is a widely available sub-primal with large muscles within, but through traditional cutting practices, was yielding cuts that were considered less than premium to the end user. Muscle profiling revealed that both the shoulder clod and the top blade were potential sources of cuts with desirable characteristics. With some creative knife-work these single muscles produced tender, easy-to-prepare steaks and roasts. The market responded and today these cuts are being offered in both retail and foodservice outlets.
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