New Cuts Reinvigorate Beef Market

Most beef cattle carcasses have 700 to 800 pounds of available meat. About 70 pounds of that become rib-eye and New York strip steaks, while less than 1 pound becomes a flat iron steak. Often those smaller cuts are tossed in the grinder for hamburger. But extracting niche cuts like flat iron can help a butchers’ bottom line: they can charge a higher price for these steaks than they would for ground beef. A recent study from Manhattan’s New Amsterdam Market revealed that whole animal butcher shops serving new niche cuts of beef are on the rise. Whole animal butchers grew from only six in 2009 to 79 nationwide in 2017. Get the full story from the Wall Street Journal (subscription model).


steak on cutting board

Dave Joachim Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 



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