The yearly 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.
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.
The new year is the perfect time to try a new cut of beef or a new beef recipe. With more than 60 percent of whole muscle beef cuts considered lean and CattleFax experts predicting beef prices to be down in 2018, people can enjoy beef’s great taste all year long.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.
States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.