Six new beef cuts from the beef round made their debut at the recent Innovative Beef Symposium in Denver.
The news cuts were created by the checkoff-funded Beef Innovations Group. It’s part of their effort to help meat processors, retailers, foodservice operators and cattle producers maximize yield and increase profitability.
Meat processing specialist Jake Nelson of Oklahoma State University applauds the announcement and says the industry must continue finding new uses for the beef round.
“There’s value to ground round and ground beef—and without ground beef, the beef industry wouldn’t be where it is,” Nelson says. “But, boy, if you can find a diamond in there and market that as a steak or some alternative item, then that’s got to be better than the last alternative, which is grinding.”
The new cuts, which provide lean steak and roast options suitable for retail and foodservice outlets, include:
- Santa Fe Cut - similar to a flank steak, perfect for fajitas, stir fry or for shredded beef
- Round Petite Tender – flavorful, best cut into medallion steaks, offers a restaurant-quality experience on a bed of pasta or a roast for two
- San Antonio Steak – ½-inch lean steak, versatile and cooks fast, works well with a marinade
- Tucson Cut - the perfect lean cut for foodservice operations looking for value
- Braison Cut – ideal for any braising application and makes a great osso buco or pot roast
- Merlot Cut – deep red color, lean and flavorful, ideal for a variety of ethnic dishes
Link to Cattlemen’s Beef Board news release
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