Cattle were domesticated more than 10,000 years ago, and humans have been enjoying red meat ever since. You would think after all those years of grilling, braising, boiling, curing, smoking roasting and sautéing, it would be hard to find a new way cut up a steer – but people keep trying.
In recent years, as foodies have proliferated, culinary topics have become increasingly vital and the once impenetrable wall between professional chefs in the kitchen and the public has come tumbling down, and there has been increased use of the term “chef’s cuts” to describe tasty but less common cuts of meat (not just beef). Chefs are almost always the earliest adopters, and once these cuts find their way onto menus, they tend to end up on supermarket shelves, or at least at knowledgeable butchers, so don’t be surprised if you have only seen some of them in restaurants, though the lead time to consumers is shrinking.
“A lot of these newer cuts are broken out from larger cuts and are good for grilling, because consumers mostly want to grill beef, not braise it,” said Scott Popovic, chief Corporate Chef for Certified Angus Beef, a man responsible for endlessly testing and re-testing recipes with all these new cuts.
To read the rest of the story, please go to: Forbes