Beef. It's What's For Dinner. Highlights New Cuts for the New Year

"New cuts of meat" named top food trend for 2018 in survey of 700 professional chefs

News provided by

National Cattlemen's Beef Association

Jan 12, 2018, 02:05 ET

DENVER, Jan. 12, 2018 /PRNewswire-USNewswire/ -- The annual What's Hot culinary forecast released by the National Restaurant Association named "new cuts of meat" as the top trend for 2018. As the authority on all things beef, the Beef. It's What's For Dinner. Culinary Center chefs and meat scientists have put together a list of the top five innovative cuts you need to know.

1) Shoulder Tender
2) Sirloin Bavette
3) Coulotte
4) Petite Sirloin
5) Tri-Tip Roast

“New cuts of meat” was named the top food trend for 2018 in a survey of 700 professional chefs. Here are five innovative cuts you need to know.

While many of these cuts are available to the home cook, some are just starting to gain popularity in restaurants.

"If you like Brisket, you might want to try a Tri-Tip Roast. Or, if you're in the mood for Strip Steak, you will probably enjoy the Coulotte," explains Chef Laura Hagen, senior director, culinary, National Cattlemen's Beef Association, a contractor to the beef checkoff. "It's exciting to see innovative cuts gain popularity across the country. Diners and home cooks shouldn't let a name they don't recognize keep them from trying something new."

Whether dining in or eating out, you can count on the beef experts to help navigate these innovative cuts. The new BeefItsWhatsForDinner.com has a section dedicated to beef cuts with details on everything including where the cut comes from, how to cook it, and similar cuts that can be substituted.

For example:

The Shoulder Tender is a lean cut that is shaped like the Tenderloin, but smaller. Like Tenderloin, it can be cut into medallions and is great for grilling, roasting, or broiling.
The Sirloin Bavette, also known as the Sirloin Flap, is a thin boneless cut that's great for fajita meat. It should be marinated and then grilled or broiled.
The Coulotte, a juicy, savory roast, is known by many other names including Top Sirloin Cap. It is best roasted in the oven or smoked slowly on the grill. It can also be cut into Coulotte Steaks.
The Petite Sirloin, also known as the Ball Tip, is a small roast. It's a great cut for someone looking to maximize value and can be roasted, broiled, or braised.
Finally, the Tri-Tip Roast is well known across much of the west, but is just gaining popularity on the East Coast. This lean cut is tender, full of flavor and can be grilled, roasted, braised, or broiled.

The new year is the perfect time to try a new cut of beef or a new beef recipe. With more than 60 percent of whole muscle beef cuts considered lean and CattleFax experts predicting beef prices to be down in 2018, people can enjoy beef's great taste all year long.

About the Beef Checkoff
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

About NCBA, a Contractor to the Beef Checkoff
The National Cattlemen's Beef Association (NCBA) is a contractor to the Beef Checkoff Program. The Beef Checkoff Program is administered by the Cattlemen's Beef Board, with oversight provided by the U.S. Department of Agriculture.

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.

CONTACT: Hillary Makens, 1-303-850-3383, [email protected]

SOURCE National Cattlemen's Beef Association