Making the cut

Cobe, Patricia
August 2009
FoodService Director;8/15/2009, Vol. 22 Issue 8, pFSB2
Trade Publication
The article focuses on trends in the preparation of meat products in the U.S. It relates a research by The National Cattlemen's Beef Association (NCBA) Beef Checkoff program which identified several flavorful muscles from the shoulder and chuck that previously were not marketed for use in foodservice. It reveals cost-effective alternatives taken from the veal calf's square cut. Dean Conklin of NCBA explains the profit potential of the different cutting techniques. The use of brisket in chef Julian Medina's tacos is also described.


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