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New Beef Cuts and Methods of Beef Preparation

Cattlemen's College session features beef cutting demonstration and new cuts and methods of preparation to make beef a more attractive meal choice.

by Kindra Gordon for Angus Journal®

NASHVILLE, Tenn. (Feb. 4, 2014) — Thinking outside the box is the approach meat scientists are taking in their efforts to revolutionize the future of beef restaurant and retail cuts.

“We have to adjust our cutting styles — take muscles apart — for a better eating experience,” Certified Angus Beef LLC meat scientist Phil Bass told Cattlemen’s College® attendees at the Consumer Relations session Feb. 4 in Nashville, Tenn.

Bass presented a step-by-step cutting demonstration showing the various “new” cuts into which the traditional top and bottom sirloins can be fabricated. Examples for the bottom sirloin include the bavette steak, the ball-tip steak and the tri-tip roast, which has been popular in California for years and is now gaining popularity in other regions.

“We can add value by seaming the muscles apart and producing nice little steaks. They have altitude on the plate, chefs like that,” Bass said.

Bass, who has an obvious enthusiasm for his profession, would shout "Holy cow!" and sing as he tactfully named and cut-apart the muscles.

“Meat cutting is easy. Find the seams. It’s like taking apart a puzzle,” said Bass.

As he began to work on the top sirloin primal, Bass said, “The top sirloin is one we haven’t taken the knife to properly.” He noted there are several muscles within it that can be appealing steaks.

“We need to liberate this piece of meat and produce a boneless cut," he emphasized. "The top sirloin butt does have a lot of bone attached to it.”

The Sonoma steak, coulotte steak and baseball steak are all examples of new cuts that can be fabricated from the top sirloin.

The new steak options offer smaller portion sizes and thick cuts, which consumers and chefs like. Bass noted they are helping add value to the carcass, and said, “Lots of chefs are continually trying to be different, and these cuts appeal to them.”

He concluded enthusiastically, “We are making progress on teaching chefs and retail how to merchandise your product. I think there’ll be a lot of movement with these new cuts the next few years if I have anything to do with it.”

Additionally during the Consumer Relations session, Steve Wald, executive director of the Beef Innovations Group, provided an update on efforts with Convenient Fresh Beef. Wald said, “Consumers need help. They don’t know about shopping the meatcase and selecting or preparing beef cuts.”

He added, “Chicken has a perception that it’s easier to prepare, so we need to make fresh beef an easy option.” Wald said their efforts are focused on producing beef products that are simple to plan, prepare and clean-up; able to be on the table within 30 minutes; and delicious and nutritious.

The beef industry is test-marketing fresh beef skillet and sandwich kits, as well as microwaveable roasts and hamburger. Within the next 18 months, those products could be available on a broader scale.

For more about new beef cut and merchandising efforts visit: www.beefinnovationsgroup.com/