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In Reply to: New Beef Bonanza Cut , Section 1 posted by Don, Dueling Bubbas on August 25, 2016 at 14:55:56:
The objective of the experiment was to evaluate tenderness and cooking yields of the m. infraspinatus caudal tip (the very far end of the flat iron steak) and to explore this cut as a value-added product. The research found that the Bonanza Cut has superior marbling and higher fat content compared to other meat cuts, including the flat iron steak.
"Meat processors will like this specialty cut for a number of reasons, one because it's very easy to trim," de Mello said. "When you separate the chuck and the ribs, the Flat Iron steak goes one way — with the Chuck — and the relatively small end stays with the rib side; this is the Bonanza Cut.
"The industry will also like it because instead of selling it for $1 a pound as lower quality meat, they can showcase it for what it is, a premium cut worth more like $5 a pound."
The small cut yields two pieces per beef carcass that weigh a combined half-pound. By angling the cut when breaking the ribs, meat cutters will gain more volume for the Bonanza Cut.
"This small volume makes this cut even more special based on its high quality and low availability," de Mello said. "Due to its eating characteristics and unique texture, The Bonanza Cut is a new alternative to replace traditional beef cuts in many different recipes."
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