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Beef Value Cuts
The Beef Checkoff Program has developed new laminated cutting instructions featuring photos and detailed directions on how to properly cut steaks and roasts, including the Western Tip Steak, to supplement the Complete Guide to Beef Value Cuts.
The innovative Beef Value Cuts program continues to gain momentum and is widely available in foodservice and retail locations nationwide. The new steaks from the chuck and round are the result of cutting techniques that reinvent what were formerly sold as larger roasts, cutting them into more consumer-friendly portions.
The following free Beef Value Cuts materials can be ordered by visiting www.RDRanch.com or calling 800-368-3138. All materials should be requested by the item numbers listed below. Quantity limits and shipping charges may apply.
- Knuckle and Bottom Round Cutting Guide (Item 24631): Two-piece set details Sirloin Tip Steaks, Western Griller and Western Tip steaks. Step-by-step instructions and color photographs. Designed for use by steak processors, restaurants and retailers. Laminated cutting guides from a food safe plastic.
- Shoulder Cuts Laminated Cutting Guide (Item 24704): Two-piece set details Petite Tender, Flat Iron and Ranch Cut steaks using step-by-step instructions and color photographs. Designed for use by steak processors, restaurants and retailers. Laminated cutting guides food safe plastic.
- Beef Value Cuts Brochure (Item 24621): Tri-fold condensed version of the Complete Guide for use as a foodservice and retail sales tool. Includes Beef Value Cuts overview, cutting schematics for each subprimal, cut characteristics and general nutrition information.
- Beef Value Cuts Training Video, English Language (Item 24622) or Spanish Language (Item 24629): Step-by-step cutting and training videos. Detailed demonstrations and instructions for each cut in a clear, concise and simple way.
- More Options. Less Cost. More Profit. Brochure (Item 24707): Updated version of the four-page, full-color sell sheet. Geared toward processors serving the foodservice market. Features new photography and describes six steaks: Ranch, Flat Iron, Petite Tender, Sirloin Tip Center, Sirloin Tip Side and Western Griller. Includes serving suggestions and product specifications.
- The Complete Guide to Beef Value Cuts (Item 24623): Multi-tab binder with sections covering retail cut information, cooking instructions and consumer recipes, foodservice cut information, menu suggestions and recipe cards, costing and profit information, a list of packer raw material sources and summaries of checkoff-funded research. Each binder includes a Beef Value Cuts Training Video and CD-ROM.
If you have questions, please contact dawn@mobeef.com at MBIC for details.
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