REBRANDING BEEF: INDUSTRY MARKETS MORE AFFORDABLE CUTS OF STEAK

Source: LA Times

For generations, beef shoulder was a blue-collar cut of cow, fit for the meat grinder or crockpot but not much else. But where others saw pot roast, Tony Mata saw potential. Mata is a Dallas meat scientist whose mission is to find hidden gems in rough parts of the steer. He and a team of researchers came up with the... (read more)