Showcasing Alternative Beef Cuts
Alternative U.S. beef cuts – including the chuck roll, tri-tip, hanging tender, top blade, flat iron, flank steak and top butt – were the focus of a recent seminar for 20 chefs in the West African nation of Senegal. Funded jointly by the beef checkoff and USDA, the seminar was the second in a series that began with a session addressing high-end U.S. beef cuts. In this second seminar, participants were asked to grade each of the U.S. cuts and compare them in terms of tenderness and taste – all toward improving their understanding of the value cuts that can help them expand their menus. For more, visit Senegal Seminar.