1 Beef Cookery & The Chuck Roll National Cattlemen’s Beef Association

2 Overview Where we are –Beef Value Cuts Where we are going –Chuck Roll & Beyond

3 Where we are: current status of the beef value cuts

4 Research Partners NCBA Center for Research and Knowledge Management Checkoff-Funded Muscle Profiling Study

5 Ranch Steak Shoulder Cuts Shoulder Tender Flat Iron

6 Sirloin Tip Center & Side Steaks Round Cuts Western Griller

7 Culinary Center Role Applied Cookery –Right Cooking Method for the Right Cut –Multiple Tests Recipe Development –Consumer –Foodservice Retail Demo Instructions –Flat Iron –Petite Tender

8 Foodservice Successes

9 Lone Star Steakhouse Flat Iron

10 T.G.I. Friday’s Flat Iron Steak featured on the Friday's Jack Daniels Menu

11 Petite Tender at Panera Bread –Pepper Blue Steak Sandwich –Bistro Steak Salad (< 6g carbs)

12 Successes at Retail

13 Kroger National Rollout of the Flat Iron

14 Challenges Cutting them correctly –Seaming the Flat Iron out correctly –Cooking to the correct doneness Availability –Only 2 Petite Tenders per animal –Balancing the clod The Round –Tenderness issues –No home for these cuts

15 Where we going: the new chuck roll cuts

16 The Chuck Roll Tier One Cuts –Denver Cut –Boneless Country-Style Beef Chuck Ribs –America’s Beef Roast –Delmonico Steak –Country-Style Beef Roast (fully-cooked) Chuck Roll NAMP 116A

17 The Denver Cut Fourth most tender cut Applied Cookery –Grilling –Broiling –Pan-Broiling Recipe Development –Cumin-Pepper-Rubbed Denver Cut Steak with Avocado Salsa Verde

18 Grilling Guidelines Prepare grill (charcoal or gas) according to manufacturer’s directions for medium heat. Place beef on cooking grid. Grill as indicated below, covered, turning occasionally. Thickness/Weight Charcoal Cook Time (Covered) For Medium Rare (145°F) to Medium (160°F) Doneness Gas Cook Time (Covered) For Medium Rare (145°F) to Medium (160°F) Doneness 1/2 inch thick steaks (Approx 1 to 1-1/4 lbs) 4 to 7 minutes5 to 8 minutes 3/4 inch thick steaks (Approx 1 to 1-1/4 lbs) 7 to 10 minutes8 to 11 minutes 1 inch thick steaks (Approx 1-1/4 to 1-1/2 lbs) 10 to 14 minutes12 to 17 minutes Approximately 4 servings per pound (based on 3-ounce cooked servings)

19 Broiling Guidelines Preheat broiler for 10 minutes. Place beef on rack of broiler pan so that surface of beef is within specified distance from heat. Broil as indicated below, turning once. Thickness/Weight Distance from Heat Cook Time For Medium Rare (145°F) to Medium (160°F) Doneness 1/2 inch thick steaks (Approx 1 to 1-1/4 lbs) 2 to 3 inches5 to 7 minutes 3/4 inch thick steaks (Approx 1 to 1-1/4 lbs) 2 to 3 inches10 to 13 minutes 1 inch thick steaks (Approx 1-1/4 to 1-1/2 lbs) 3 to 4 inches13 to 16 minutes Approximately 4 servings per pound (based on 3-ounce cooked servings)

20 Pan-Broiling Guidelines Heat heavy, nonstick skillet over medium heat until hot. Place beef in preheated skillet (do not overcrowd). Do not add oil or water; do not cover. Pan-broil as indicated below, turning occasionally Thickness/Weight Cook Time For Medium Rare (145°F) to Medium (160°F) Doneness 1/2 inch thick steaks (Approx 1 to 1-1/4 lbs) (cook steaks in 2 batches - do not overcrowd) 3 to 4 minutes per batch 3/4 inch thick steaks (Approx 1 to 1-1/4 lbs) 10 to 14 minutes 1 inch thick steaks (Approx 1-1/4 to 1-1/2 lbs) 14 to 18 minutes Approximately 4 servings per pound (based on 3-ounce cooked servings)

21 Conducted both dry heat and moist heat cookery testing –Braising produces the most consistent results –Braise and grill is also an option Recipes −Chipotle-Braised Country-Style Beef Ribs Boneless Country- Style Beef Chuck Ribs

22 Braising Guidelines Brown 2 pounds beef on all sides in small amount of oil over medium heat. Add 1-1/2 cups broth or water; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender. Approximately 2-1/2 to 3 servings per pound (based on 3-ounce cooked servings) “ 2-Step Braise then Grill” Guidelines Step #1- BRAISE: Brown 2 pounds beef on all sides in small amount of oil over medium heat. Add 1-1/2 cups broth or water; bring to a boil. Reduce heat; cover tightly and simmer 1- 3/4 to 2 hours or until beef is fork-tender. Remove from cooking liquid. Step #2 – GRILL: Meanwhile prepare grill (charcoal or gas) according to manufacturer’s directions for medium heat. Place cooked ribs on cooking grid. Grill, covered, turning occasionally and brushing with BBQ or other glaze, if desired. Charcoal Cook Time (Covered)4 to 6 minutes Gas Cook Time (Covered)5 to 8 minutes Approximately 2-1/2 to 3 servings per pound (based on 3-ounce cooked servings)

23 America’s Beef Roast Applied Cookery –Dry heat roasting Recipe –Garlic and Tri-Pepper-Crusted America’s Beef Roast with Balsamic Sauce

24 Roasting Guidelines Heat oven to 350°F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water. Do not cover. Roast to desired pull temperature. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes (Temperature will continue to rise 5°F to 10°F to reach desired doneness and roast will be easier to carve.) WeightDonenessCook Time Pull Temperature For Medium Rare (145°F) to Medium (160°F) Doneness 3 to 4 lbs 145°F (Medium Rare) 1-1/4 to 1-3/4 hours135°F 160°F (Medium) 1-3/4 to 2-1/4 hours150°F Approximately 3 to 3-1/2 servings per pound (based on 3-ounce cooked servings)

25 Delmonico Steak (Chuck Eye Steak) Applied Cookery −Grilling −Pan-Broiling −Broiling Recipe − South Pacific Delmonico Steak

26 Grilling Guidelines Prepare grill (charcoal or gas) according to manufacturer’s directions for medium heat. Place beef on cooking grid. Grill as indicated below, covered, turning occasionally. Thickness/Weight Charcoal Cook Time (Covered) For Medium Rare (145°F) to Medium (160°F) Doneness Gas Cook Time (Covered) For Medium Rare (145°F) to Medium (160°F) Doneness 3/4 inch thick steaks (Approx 5 to 6 ounces per steak) 9 to 11 minutes9 to 12 minutes 1 inch thick steaks (Approx 7 to 8 ounces per steak) 12 to 14 minutes13 to 17 minutes

27 Broiling Guidelines Preheat broiler for 10 minutes. Place beef on rack of broiler pan so that surface of beef is within specified distance from heat. Broil as indicated below, turning once. Thickness/WeightDistance from Heat Cook Time For Medium Rare (145°F) to Medium (160°F) Doneness 3/4 inch thick steaks (Approx 5 to 6 ounces per steak) 2 to 3 inches8 to 11 minutes 1 inch thick steaks (Approx 7 to 8 ounces per steak) 3 to 4 inches12 to 15 minutes

28 Pan Broiling Guidelines Pan-Broiling Guidelines Heat heavy, nonstick skillet over medium heat until hot. Place beef in preheated skillet (do not overcrowd). Do not add oil or water; do not cover. Pan-broil as indicated below, turning occasionally Thickness/Weight Cook Time For Medium Rare (145°F) to Medium (160°F) Doneness 3/4 inch thick steaks (Approx 5 to 6 oz per steak) 9 to 11 minutes, turning occasionally 1 inch thick steaks (Approx 7 to 8 oz per steak) 12 to 15 minutes, turning occasionally

29 Country-Style Beef Roast Fully cooked roast –Cut from the under blade Great smoky flavor Very tender

30 Opportunities Denver Cut –Another affordable steak option for foodservice Boneless Country-Style Beef Chuck Ribs –Very tender — great Chuck flavor America’s Beef Roast –Dry heat roast from the Chuck Delmonico Steak –Affordable premium steak eating experience

31 Channel Opportunities Retail –Denver Cut Affordable steak option for the fresh meat case –Boneless Country-Style Beef Chuck Ribs Very tender, moist, juicy and delicious –America’s Beef Roast Dry heat roast from the chuck can be portioned in smaller sizes than traditional roasts –Delmonico Steak Extremely tender affordable steak option –Country-Style Beef Roast Great deli opportunity

32 Foodservice –Denver Cut Resort, casino or non commercial applications –Boneless Country-Style Beef Chuck Ribs Noncommercial to fine dinning applications –America’s Beef Roast Carving station applications, noncommercial applications –Delmonico Steak Mid-scale chains up to fine dining –Country-Style Beef Roast LSR, Quick Serve, noncommercial