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. Likewise, the report matches each muscle to complementary cooking methods. The Agricultural Marketing Service of the U.S. Department of Agriculture, Washington -- which supports a common beef language -- is currently revising its meat specifications list to reflect the descriptions compiled in the NCBA study.
officer of Suiza Foods, will serve as chairman of Momentx and Scott Sexton, currently president of INC2inc, will serve as president, officials noted.
