Chuck flap, rib-eye filet, tomahawk steak, Denver or Sierra cuts, flat irons and tri tips — the landscape of the local grocery meat case is changing when it comes to beef cuts, according to a Texas A&M AgriLife Extension Service expert.
As the COVID-19 pandemic brought beef shortages, consumers may have noticed some different cuts of beef when their traditional selections were sold out, said Davey Griffin, AgriLife Extension meat specialist in the Department of Animal Science of Texas A&M University. Perhaps they were even hesitant to purchase because they were unfamiliar with how to prepare these cuts.
Griffin said the recent crisis might have spotlighted the changing supermarket offerings, but these newer beef cuts have been available for some time and are starting to gain popularity with chefs and others across the nation due to their reasonable cost and flavorful eating experience provided.
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