Culinary Skills
We all know beef tastes great – but did you know that U.S. beef is much more than a steak?
Here is a collection of innovative cuts up-and-coming for your culinary excellence. Flat Iron, Brisket, Tri-Tip Roast, Shoulder Petit Tender, Sirloin Flap “Bavette”, Top Sirloin Cap “Coulotte” and Ball Tip “Petit Sirloin” are trending cuts. Chefs and home cooks shouldn’t let a name they don’t recognize keep them from trying something new!
If you like Brisket, you might want to try a Tri-Tip Roast. Or, if you’re in the mood for Strip Steak, you will probably enjoy the Coulotte. It’s exciting to see innovative cuts gain popularity across the Middle East region.
To get the best value of the underutilized U.S. beef cuts, consider the following ways of ordering primal or sub-primal cuts from the distributor or supplier.
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