In the 1985 Farm bill, there is a section called The Beef Research and Information Act. It was determined by congress, that because beef and beef products are significant factors of our economy and diet, there needed to be a method for financing research and expanding market share for American beef producers. The act mandates that $1 per head of all cattle sold be paid to the Cattleman’s Beef Board.  The Beef board is an independent body made up of members appointed by the Secretary of Agriculture. The dollar per head of cattle is commonly referred to as “The checkoff”.  Checkoff dollars have been applied to many different applications ranging from nutritional research and education to developing new methodologies for detecting E-coli.

One of the projects funded by checkoff is the Beef Innovations Group (BIG), which has done extensive research and marketing on expanding value cuts of beef. We have seen the first round of value cuts such as the Flat Iron and Ranch steak, which have become very popular in both restaurants and grocery stores. The newest value cuts to hit the market come from the chuck roll. Two new cuts of steak, boneless ribs and an elegant roast are expected to make a big splash with customers.

The boneless chuck eye steak, cut from the chuckroll right next to the ribeye, gives this steak the very tender and juicy attributes of more expensive cuts.

The Denver steak is a beef chuck under blade center steak. It is very well marbled so it is very flavorful.

The Boneless Chuck Eye Roast is perfect for any occasion. It is an affordable substitute for Prime Rib, and it is perfectly at home sliced thin for sandwiches.

For more information, recipes and suggestion for these great new cuts go to Beefinnovationsgroup.com