DENVER -- A final report from the National Cattlemen's Beef Association on muscle profiling has found that a common list of descriptions for individual cuts of fresh beef would greatly enhance movement of particular items, particularly the newly emerging value-added cuts from the chuck and round. According to officials, the study will help introduce trade customers, and ultimately, consumers, to the 39 muscles in the chuck and round group, and provide descriptions of flavor and tenderness. ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.