I am really enjoying getting to know what NCBA is all about and who makes up each promotional "branch" of beef. I work for members of the Innovations group. They are apart of what is known as REI: Research, Education, Innovation.My supervisor thought it would be good for me to get to know members of the REI team and have them give me some resources while I am here in Colorado. This has been very successful!
I learned about the chuck roll and even saw it fabricated right in front of my eyes! There is a woman on staff who has a masters from Texas Tech and is very qualified to cut beef. Later I got to be the person who ground up the trimmings and cryo-vacced the meat for her :)
The chuck is split into two different portions, the chuck roll and the chuck shoulder clod. Many of you may have already heard about new value cuts from the clod as that was researched first. This is where the flat iron steak, ranch steak, and shoulder petite tender are located. Work done with the chuck shoulder clod rose the value of the entire beef carcass by $70/head; therefore work was to be done with the chuck roll (REI 2009 Annual Report). December 2006 is where they mark the start of technical work on the chuck roll.
To find the tender cuts within the connective tissue, requires skill and precision which cannot be done on the line somewhere. The value added to these cuts are because it is manual labor for someone to cut these. What beautiful cuts of meat they are!
The chuck roll contains the: Sierra cut, Denver cut, America's Beef Roast, Boneless Country-Style Ribs, and Delmonico Steak. All of these photographs are property of the Beef Innovations Group at beefinnovationsgroup.com.
Sierra Cut
Denver Cut
America's Beef Roast
Boneless Country-Style Ribs
Hopefully you will all see these in the near future as they make their way into retail markets!
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