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As beef producers we're proud of the work we're doing to give consumers what they want. That means meals that not only taste great, but are convenient and nutritious. These new cuts offer these benefits.

Charlene Schuster

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For too long, the industry has sold products in traditional ways, which has included grinding beef items into ground beef or selling chuck and round roasts at low prices. Today we're becoming more sophisticated about how we cut up and market what we have to sell. By refining our cutting and marketing operations we can provide consumers more of what they want while addressing the needs of beef processors and marketers to more effectively utilize every part of the carcass.
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