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The New Vegas Strip Steak
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<blockquote data-quote="Dega Moo" data-source="post: 1075437" data-attributes="member: 19930"><p>A lot of the effort to identify and promote use of these new cuts comes from our Beef checkoff dollars. </p><p></p><p>Over the last twenty five to thirty years American family sizes have become smaller and extended families have dispersed geographically. Fewer families have stay at home moms. This impacts beef because there's less call for those large rougher cuts and more call for plain ol' hamburger. A lot of those roasts are being cut smaller and a lot are going into hamburger. Because there are high quality, tender and flavorful smaller muscles incorporated in those round and shoulder cuts some processors are taking those cuts prior to making the hamburger and selling those new cuts at a higher value than hamburger or the original roasts. </p><p></p><p>It's a good turn, make that a great turn, for those of us in the beef industry because it makes the beef we sell more valuable and it gives the consumer a mid price choice between steak and hamburger. </p><p></p><p>A few years ago I ran into a 'tri-shoulder' roast which was about 12 oz, roundish and tapering off at one end. Looked reasonable and the cost was favorable. That was one of these initial efforts. Grilled that meat and have to say that was one heck of a piece of meat. Use to get those quite often in St. Louis but haven't found any since I came to Southern Illinois.</p></blockquote><p></p>
[QUOTE="Dega Moo, post: 1075437, member: 19930"] A lot of the effort to identify and promote use of these new cuts comes from our Beef checkoff dollars. Over the last twenty five to thirty years American family sizes have become smaller and extended families have dispersed geographically. Fewer families have stay at home moms. This impacts beef because there's less call for those large rougher cuts and more call for plain ol' hamburger. A lot of those roasts are being cut smaller and a lot are going into hamburger. Because there are high quality, tender and flavorful smaller muscles incorporated in those round and shoulder cuts some processors are taking those cuts prior to making the hamburger and selling those new cuts at a higher value than hamburger or the original roasts. It's a good turn, make that a great turn, for those of us in the beef industry because it makes the beef we sell more valuable and it gives the consumer a mid price choice between steak and hamburger. A few years ago I ran into a 'tri-shoulder' roast which was about 12 oz, roundish and tapering off at one end. Looked reasonable and the cost was favorable. That was one of these initial efforts. Grilled that meat and have to say that was one heck of a piece of meat. Use to get those quite often in St. Louis but haven't found any since I came to Southern Illinois. [/QUOTE]
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