Over the past decade, the Beef Checkoff has introduced 13 new beef cuts from the Chuck and the Round, based on the innovative cutting techniques brought to light by the beef industry‘s Muscle Profiling Study.
These newer cuts help operators continue offering the steaks and roasts that guests love, while helping you improve overall profitability.
All of the information you need to learn more about fabricating these cuts is available through our Beef Innovations Group. Here you’ll find cutting videos and animations, yield data and cut specs and schematics. For restaurants looking for ideas on how to menu and prepare these cuts, click here.
Contact us to learn how to incorporate these new cuts on your menus, source them from suppliers and conduct customized trainings and cutting demos for your operation.