Think like the US beef industry who’re rolling out new cuts in response to people’s desire these days to make more of their own dinners, and seek out relatively cost-effective ways to enjoy a good steak.
The beef industry spent five years and $1.5 million studying the chuck roll, the area under the shoulder blade that’s normally turned into moderately priced steaks and chuck roast — and came up with five new products. Country-style Chuck Ribs are boneless and best braised, like a short rib. America’s Beef Roast can be roasted in the oven and makes a great sandwich. The Denver has lots of marbling and is best cooked to medium-rare. The Sierra is similar to a flank steak and needs to be marinated for several hours before grilling or broiling. The tender Delmonico steak is best grilled or broiled.These new cuts will cost people as much as $4 more per pound than traditional cuts from the shoulder area, but still less than premium cuts.