New Beef Cuts Offer Improved Taste and Convenience
"Beef consumers tell us that they want thicker steaks that are always juicy and tender as well as smaller roasts that are easy and quick to prepare," says John Baker, a retail merchandising manager at the Beef Information Centre. "We've listened and developed a number of exciting new products."
Some of the cuts that are new to Canadian shoppers are:
* Quick Roasts, evenly shaped and weighing about a pound (500 g), can be cooked in less than an hour, making them a convenient weeknight solution for time-crunched singles or small families.
* Rotisserie Roasts are a response to the increased demand for barbecue-ready meats. Boneless and uniform in shape for even cooking, they range in size from 2 to 15 pounds to suit all occasions. Don't have a rotisserie? These roasts can be cooked in a covered barbecue using indirect heat.
* Medallion steaks are individually portioned. These thicker steaks can be cooked to a range of doneness without jeopardizing juiciness or flavour.
* The Bottom Sirloin Tri-Tip is a flavourful, economical cut that can be used for roast or steaks.
The Beef Information Centre has developed a Consumer/Merchandising Guide, a two-sided poster (22"x15") which folds to 8 1/2" x 11". On one side it pictures all the possible cuts of beef and the reverse features information on beef selection, cooking, and safe food handling. The Guide is available free by visiting the Order Centre.
Consumer/Merchandising Guide