Dubbed the Bonanza Cut, the meat is taken from the m. infraspinatus caudal tip. It was developed as part of a project to evaluate the tenderness and cooking yields from the meat in this area as a value-added product.
Assistant professor of meat science and food safety Amilton de Mello started developing this new cut in 2014 when working in the beef industry. With support from beef processor JBS, he conducted research on the cut at the University since then.
“Chefs and restaurants will love this cut, it can be portioned for many sizes of servings,” he said. “And for meat producers, it offers a higher price point and more profits by taking this cut in a new direction.”
According to de Mello, 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.”
At the Bonanza Cut unveiling and tasting was Chris Calkins, Professor of Animal Science at the University of Nebraska, Lincoln, who was part of the team that developed the flat iron steak from a project funded by the Beef Checkoff.
“The Bonanza cut is rich and succulent - a tender, savory piece of beef that should prove popular with consumers,” he said. “In an industry with a small profit margin, any opportunity to increase value is appreciated. Upgrading this meat from a ground beef/trim price to steak-quality price should return more dollars to the industry. I anticipate a positive reception for the Bonanza Cut, especially from countries that recognize U.S. beef for its quality and flavor.”
However, not everyone is as excited about the cut. Mike Whittemore, head of trade and product development at AHDB Beef & Lamb, was sceptical about it. Speaking to GlobalMeatNews, he said: “No doubt it delivers in regard taste and tenderness as the research indicates however the commerciality of the cut needs to be considered.”