Research adds value to beef
Wilson County News
Providing beef products that are versatile and economical and enhancing beef cuts are part of the initiatives that drive checkoff-funded research for the industry. The Beef Checkoff Program’s latest research includes new cuts from the chuck roll and a study on beef tenderness.
The Texas Beef Council (TBC) incorporates national industry-leading beef research into all program areas utilizing the information to educate consumer and beef producers. Beef products research has resulted in a new line of beef value cuts scheduled for release in 2008, according to the checkoff-funded Beef Innovations Group (BIG). The new lines of value cuts are fabricated form the beef chuck roll, which currently retail as chuck roast and chuck steaks.