Checkoff News
Chefs Explore Beef Value Cuts
July 31st, 2008
AUSTIN, TX - Nine renowned Texas chefs recently participated in the innovative "Chef on a Chuck Roll" culinary training designed to introduce the second generation of beef value cuts to foodservice professionals. Held in Dallas, the checkoff-funded workshop gave chefs from Texas and Oklahoma a sneak peak at the exciting new beef value cuts scheduled to make their debut in foodservice later this year.
Following a cutting demonstration, the chefs teamed-up to prepare a dish for each value cut using their creative culinary skills and cooking techniques ranging from grilling to roasting. After sampling each dish, the chefs provided feedback on the cuts and explained how they might utilize them in their restaurants.
"The new value cuts offer tenderness, flavor and a variety of applications from an appetizer or salad, to center of the plate," said Jamie Samford, Corporate Chef and Vice President of Product Development for Winn Meat Company. "They are very versatile and could easily go on most of our customer's menus. The versatility coupled with the value makes menuing these beef cuts easy!"
More than 10 years ago, following an industry drive to enhance the value of the chuck and round, the Beef Checkoff Program funded a ground-breaking muscle profiling research project. Experts believed adding value to underutilized cuts like the chuck and round would increase the value of the entire beef carcass and in turn, allow producers the opportunity for increased profit. This cutting-edge research guided the checkoff to develop the Beef Value Cuts program. Today, the industry continues utilizing these research findings and is making great strides in efforts to enhance beef products.
"Anytime we can market a new cut with quality, it sells," said Kevin Williamson, chef and owner of Ranch 616 located in Austin, TX.
The beef industry has learned that turning the underutilized chuck and round into a variety of new cuts has helped meat processors, manufactures, retailers, foodservice operators and cattle producers improve overall profitability and provide consumers with great tasting, moderately priced products. The new cuts include steaks for grilling, an affordable roast for dry roasting, boneless country-style ribs and a fully cooked roast.
"The new beef value cuts are a great idea that allows us to use more of the lower-cost cuts while opening our mind to fresh new ideas," said Lan Nickens, Executive Chef for Chamberlain's Steak & Chop House located in Dallas, TX.
The new cuts represent the "next frontier" in the value cuts program. Expanding the value cuts line is among the checkoff-funded tools aimed at reaching the industry's Long Range Plan goal to increase beef demand another 10 percent by 2010.
For more information on this and other beef checkoff-funded programs, please visit www.texasbeef.org or call (800)846-4113.
Following a cutting demonstration, the chefs teamed-up to prepare a dish for each value cut using their creative culinary skills and cooking techniques ranging from grilling to roasting. After sampling each dish, the chefs provided feedback on the cuts and explained how they might utilize them in their restaurants.
"The new value cuts offer tenderness, flavor and a variety of applications from an appetizer or salad, to center of the plate," said Jamie Samford, Corporate Chef and Vice President of Product Development for Winn Meat Company. "They are very versatile and could easily go on most of our customer's menus. The versatility coupled with the value makes menuing these beef cuts easy!"
More than 10 years ago, following an industry drive to enhance the value of the chuck and round, the Beef Checkoff Program funded a ground-breaking muscle profiling research project. Experts believed adding value to underutilized cuts like the chuck and round would increase the value of the entire beef carcass and in turn, allow producers the opportunity for increased profit. This cutting-edge research guided the checkoff to develop the Beef Value Cuts program. Today, the industry continues utilizing these research findings and is making great strides in efforts to enhance beef products.
"Anytime we can market a new cut with quality, it sells," said Kevin Williamson, chef and owner of Ranch 616 located in Austin, TX.
The beef industry has learned that turning the underutilized chuck and round into a variety of new cuts has helped meat processors, manufactures, retailers, foodservice operators and cattle producers improve overall profitability and provide consumers with great tasting, moderately priced products. The new cuts include steaks for grilling, an affordable roast for dry roasting, boneless country-style ribs and a fully cooked roast.
"The new beef value cuts are a great idea that allows us to use more of the lower-cost cuts while opening our mind to fresh new ideas," said Lan Nickens, Executive Chef for Chamberlain's Steak & Chop House located in Dallas, TX.
The new cuts represent the "next frontier" in the value cuts program. Expanding the value cuts line is among the checkoff-funded tools aimed at reaching the industry's Long Range Plan goal to increase beef demand another 10 percent by 2010.
For more information on this and other beef checkoff-funded programs, please visit www.texasbeef.org or call (800)846-4113.
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