USMEF promotes alternative cuts to 2,000 buyers, chefs and restaurant owners from Estonia, Latvia and Lithuania at two distributor events.

In many circles, if you’re talking versatile and delicious, the conversation turns to a cut that is humble yet elegant: the beef brisket.

As a meat scientist, I try to be precise in referring to beef cuts. But at the same time, I must be aware of the alternative names for those cuts which may have historical, regional or marketing significance.