New Beef Value Cuts Come to Oklahoma
Posted by carson4575 on June 24, 2009
The Oklahoma Beef Council kicked-off a sales promotion with the Ben E. Keith foodservice company in June focusing on the checkoff-developed, beef value cuts including the Flatiron, Ranch, Delmonico and Denver steaks.
The Denver and Delmonico steaks are a part of the second generation of beef value cuts to be developed from the chuck, specifically the chuck roll. The flatiron and ranch steaks from the chuck shoulder clod have been available in Oklahoma the past several years, but this is the first time a foodservice company has distributed the Denver and Delmonico steaks.
The Oklahoma Beef Council is extremely excited Ben E. Keith has chosen to be the first company to sell the Denver and the Delmonico steaks in Oklahoma. It is also important to point out that the Robert M. Kerr Food and Agriculture Product Center at Oklahoma State University has played a key role in the development of this latest group of beef value cuts.
What does this all mean to the beef producer? Through the work of the beef checkoff-funded muscle-profiling project, researchers identified more steak options from the chuck creating more value for beef producers.
Cattle-Fax estimates that the first group of value cuts, led by the Flat Iron and the Petite Tender, added $50 to $60 a head to the value of the chuck, so we know from experience how popular products can affect our bottom line. The beef checkoff has the same hope for the new Denver and Delmonico steaks.
–Heather Buckmaster, Oklahoma Beef Council
