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New 2010/2011 National Beef Tenderness Study
 When it comes to beef, consumers are willing to pay a premium for tenderness, juiciness and flavor. And while the rib and loin traditionally command a higher price due to their higher palatability aspects, there are opportunitie s to be had within the chuck and round. The latest edition of the National Beef Tenderness Survey revealed that several industry trends are responsible for increased tenderness, including increased aging times, and longer and slower chill rates. Learn more. |
CUT SPOTLIGHT: Tri-Tip Roast
Convenient, Rich Beef Flavor and Value
 One of the 29 beef cuts that qualify as lean, the Beef Tri Tip Roast is a popular choice for family meals and small gatherings thanks to its rich, beef flavor and versatility. It's easy to prepare and can be offered at a great value. The facts:
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New Research Demonstrates Lean Beef is Good for Heart Health
 A new study--Beef in an Optimal Lean Diet (BOLD)--published in next month's American Journal of Clinical Nutrition shows that diets including lean beef every day are as effective in lowering total and LDL "bad" cholesterol as the gold standard of heart-healthy diets (DASH, Dietary Approaches to Stop Hypertension). Learn More.
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