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Items Tagged with 'beef cuts'

ARTICLES

ButcherBox grass-fed beef launches at Target locations nationwide

ButcherBox expands on its 2025 launch on Target Plus, the company's third-party, curated digital marketplace.

January 16, 2026

Direct-to-consumer meat and seafood brand ButcherBox offers five fresh grass-fed, grass-finished beef products at 1,463 Target locations across 326 cities.

Joyce Farms Signature Heritage Angus beef cuts

Joyce Farms launches premium beef program for chefs and home consumers

Program replaces Joyce Farms' 100% grass-fed Aberdeen Angus Heritage Beef line.

Industry News

January 15, 2026

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Joyce Farms introduces its Signature Angus Heritage Beef program to bring more consistency and confidence to the company's partners.

USMEF features underutilized U.S. beef cuts at distributor events in Baltic States

Polish Chef Kacper Salzman conducts U.S. beef seminars and supports USMEF’s booth during the events.

Industry News

May 8, 2023

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

Guest Commentary

The big cattle divide

Dr. Phil Bass

July 10, 2019

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The following is a meat scientist's perspective with regard to beef cattle size — and I know I'm going to catch a lot of flak for it, but it must be said.

Guest Commentary | Dr. Phil Bass

Bone-in beef cuts: A bone of contention

Dr. Phil Bass

January 29, 2018

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A new spin on the steak dining experience is in fact making the older style of bone-in beef cuts a cool new movement.

Get Real with Beef

The value of a little slice of brisket

Dr. Phil Bass

December 8, 2015

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

Get REAL with Beef

Beef cuts: What's in a name?

Dr. Phil Bass

September 11, 2015

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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.

Guest Column

Get Real with Beef: Regionality brings out the best

Dr. Phil Bass

March 11, 2015

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The many regions of North America are home to their own distinctive foods, including specific beef cuts and cookery.

New URMIS nomenclature for beef, pork receives unanimous approval

April 2, 2013

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The National Pork Board and Beef Checkoff Program received unanimous approval from the Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC) to introduce updated Uniform Retail Meat Identification Standards (URMIS) nomenclature for fresh beef and pork for retailers to use on pack.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

Items Tagged with 'beef cuts'

ARTICLES

ButcherBox grass-fed beef launches at Target locations nationwide

Joyce Farms launches premium beef program for chefs and home consumers

USMEF features underutilized U.S. beef cuts at distributor events in Baltic States

The big cattle divide

Bone-in beef cuts: A bone of contention

The value of a little slice of brisket

Beef cuts: What's in a name?

Get Real with Beef: Regionality brings out the best

New URMIS nomenclature for beef, pork receives unanimous approval

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