New beef brand cuts bring new opportunities for appealing to consumers. Over the past few years, The National Cattlemen’s Beef Association has developed new moderately priced Beef Value Cuts (BVC), Beef Chuck Optimization cuts (BOC) and Beef Round Optimization cuts (BRO) from the chuck, shoulder and round primals. Beef Alternative Merchandising (BAM) cuts are derived from the loin and rib primals and provide new options for merchandising top sirloins, top loins and rib eyes. The cuts are based on the specifications listed below.
Cutting Guides and Culinary Applications
Shoulder Clod:
Beef Value Cuts Audit Cards
Beef Value Cuts Brochure
Flat Iron
Petite Tender
Ranch Cut
Round:
Top Round Cutting Schematic
Round Sirloin Tip & Sirloin Tip Center
Western Griller & Western Tip
Chuck Roll:
Chuck Eye and Under Blade Cutting Guide
Denver Cut
Delmonico Cut
Boneless Country-Style Beef Chuck Ribs
America's Beef Roast
Sierra Cut
Country-Style Beef Roast
Loin:
Top Sirloin Cutting Guide
Rib:
Ribeye Cutting Guide
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