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AMI Releases Video Explaining Different Beef Cuts

Tuesday, May 4, 2010

(American Meat Institute)

AMI today released a new educational video outlining for consumers the many different cuts of beef available in today’s marketplace.  The video features meat scientist Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation. 

The video is aimed to educate consumers as they shop for different cuts of beef at the supermarket or butcher during the unofficial start of prime grilling season and May’s National Barbeque Month. 

In the video, Booren points out, though, that not all cuts of beef can be thrown right onto the grill.  “Some cuts are from muscles that are made up of proteins that must be strong in order to support the weight of the steer, so the meat from these muscles should be slow cooked or marinated to ensure tenderness,” she notes. 

To learn about the different cuts of beef and to watch the short video, visit AMI’s YouTube channel, The Meat News Network, at http://www.YouTube.com/MeatNewsNetwork

The beef cuts video is the third installment of the new “Ask the Meat Scientist” series, and a video outlining the different cuts of pork will be released next week.  AMI will release a new video every Tuesday during the next two months as part of its commitment to answer commonly asked questions about shopping, preparation, cooking and nutrition of various meat and poultry products. 

In addition to the video, AMI’s companion brochure, “A Consumer’s Guide to the Meat Case,” offers a user-friendly grid detailing various cuts, their local and fanciful names and the best cooking methods for each.  The free brochure can be downloaded at http://www.meatmattersinfo.org/

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