Beef Cookery & The Chuck Roll National Cattlemen’s Beef Association

1. Beef Cookery & The Chuck Roll National Cattlemen’s Beef Association

2. Overview • Where we are • Beef Value Cuts • Where we are going • Chuck Roll & Beyond

3. Where we are: current status of the beef value cuts

4. NCBA Center for Research and Knowledge Management Checkoff-Funded Muscle Profiling Study Research Partners

5. Flat Iron Ranch Steak Shoulder Tender Shoulder Cuts

6. Round Cuts Sirloin Tip Center & Side Steaks Western Griller

7. Culinary Center Role • Applied Cookery • Right Cooking Method for the Right Cut • Multiple Tests • Recipe Development • Consumer • Foodservice • Retail Demo Instructions • Flat Iron • Petite Tender

8. Foodservice Successes

9. Lone Star Steakhouse Flat Iron

10. T.G.I. Friday’s Flat Iron Steak featured on the Friday's Jack Daniels Menu

11. Petite Tender at Panera Bread • Pepper Blue Steak Sandwich • Bistro Steak Salad (< 6g carbs)

12. Successes at Retail

13. Kroger • National Rollout of the Flat Iron

14. Challenges • Cutting them correctly • Seaming the Flat Iron out correctly • Cooking to the correct doneness • Availability • Only 2 Petite Tenders per animal • Balancing the clod • The Round • Tenderness issues • No home for these cuts

15. Where we going: the new chuck roll cuts

16. Chuck RollNAMP 116A The Chuck Roll • Tier One Cuts • Denver Cut • Boneless Country-Style Beef Chuck Ribs • America’s Beef Roast • Delmonico Steak • Country-Style Beef Roast (fully-cooked)

17. The Denver Cut • Fourth most tender cut • Applied Cookery • Grilling • Broiling • Pan-Broiling • Recipe Development • Cumin-Pepper-Rubbed Denver Cut Steak with Avocado Salsa Verde

18. Grilling Guidelines

19. Broiling Guidelines

20. Pan-Broiling Guidelines

21. Boneless Country- Style Beef Chuck Ribs • Conducted both dry heat and moist heat cookery testing • Braising produces the most consistent results • Braise and grill is also an option • Recipes • Chipotle-Braised Country-Style Beef Ribs

22. Braising Guidelines

23. America’s Beef Roast • Applied Cookery • Dry heat roasting • Recipe • Garlic and Tri-Pepper-Crusted America’s Beef Roast with Balsamic Sauce

24. Roasting Guidelines

25. Delmonico Steak(Chuck Eye Steak) • Applied Cookery • Grilling • Pan-Broiling • Broiling • Recipe • South Pacific Delmonico Steak

26. Grilling Guidelines

27. Broiling Guidelines

28. Pan Broiling Guidelines

29. Country-Style Beef Roast • Fully cooked roast • Cut from the under blade • Great smoky flavor • Very tender

30. Opportunities • Denver Cut • Another affordable steak option for foodservice • Boneless Country-Style Beef Chuck Ribs • Very tender — great Chuck flavor • America’s Beef Roast • Dry heat roast from the Chuck • Delmonico Steak • Affordable premium steak eating experience

31. Channel Opportunities • Retail • Denver Cut • Affordable steak option for the fresh meat case • Boneless Country-Style Beef Chuck Ribs • Very tender, moist, juicy and delicious • America’s Beef Roast • Dry heat roast from the chuck can be portioned in smaller sizes than traditional roasts • Delmonico Steak • Extremely tender affordable steak option • Country-Style Beef Roast • Great deli opportunity

32. Foodservice • Denver Cut • Resort, casino or non commercial applications • Boneless Country-Style Beef Chuck Ribs • Noncommercial to fine dinning applications • America’s Beef Roast • Carving station applications, noncommercial applications • Delmonico Steak • Mid-scale chains up to fine dining • Country-Style Beef Roast • LSR, Quick Serve, noncommercial