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National & World Ag News Headlines |
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New Beef Cuts for the New Year
USAgNet - 01/15/2018
The annual What's Hot culinary forecast released by the National Restaurant Association named "new cuts of meat" as the top trend for 2018. As the authority on all things beef, the Beef. It's What's For Dinner. Culinary Center chefs and meat scientists have put
together a list of the top five innovative cuts you need to know.
1) Shoulder Tender
2) Sirloin Bavette
3) Coulotte
4) Petite Sirloin
5) Tri-Tip Roast
While many of these cuts are available to the home cook, some are just starting to gain popularity in restaurants.
"If you like Brisket, you might want to try a Tri-Tip Roast. Or, if you're in the mood for Strip Steak, you will probably enjoy the Coulotte," explains Chef Laura Hagen, senior director, culinary, National Cattlemen's Beef Association, a contractor to the beef
checkoff. "It's exciting to see innovative cuts gain popularity across the country. Diners and home cooks shouldn't let a name they don't recognize keep them from trying something new."
Whether dining in or eating out, you can count on the beef experts to help navigate these innovative cuts. The new BeefItsWhatsForDinner.com has a section dedicated to beef cuts with details on everything including where the cut comes from, how to cook it,
and similar cuts that can be substituted.
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