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Flat iron? Calotte? Teres major? Meet the new steaks, and don’t feel badly if you haven’t heard of them. A few years ago, the Beef Checkoff program teamed up with meat scientists from the University of Florida and the University of Nebraska to identify value cuts for consumers while minimizing “trim”—the bits that are ground into hamburger. They focused most of their efforts on the chuck (shoulder) and the round (hind leg), well-exercised muscles that are robustly flavored and tender if cooked properly. Read More…
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