Beef Alternative Merchandising Cuts

There’s a strong sales upside around offering innovative, further fabricated beef cuts. Nearly 60% of shoppers say they’ll purchase these products in addition to the beef products they normally buy (vs. replace them).

Use the resources below to merchandise and market the Beef Alternative Merchandising cuts and train your meat department on how to cut the Top Loin, Ribeye and Sirloin subprimals into smaller, more appealing portions.

Contact us to learn how to make the BAM program work for you and your meat department. 

 Top Sirloin Filet:
 
     

 

Cutting Guide
Instructional Poster
Recipes
Fresh and Meal Photography

     
  • Portion into 4 to 8 ounce filets – customers are sure to love these little gems.
  • Can use netting to hold its shape.
  • Easily portioned.
  • All visible fat is removed.
  • Getting the family to the table will be quick – the filet grills in minutes!
   
 Ribeye Filet :
 
     

 

Cutting Guide
Instructional Poster
Recipes
Fresh and Meal Photography

     
  • Easy portioning and easy sales.
  • No trimming; filets are sized right from 4 to 6 ounces.
  • Tender, flavorful and great on the grill.
 Ribeye Cap Steak :
   
     

 

Cutting Guide
Instructional Poster
Recipes
Fresh and Meal Photography

     
  • Cut from the third most tender muscle.
  • Tender, tasty and fun to promote.
  • Versatile. Think upscale fajitas.
  • Perfectly cut steaks in 4 to 9 ounce sizes.
  • Good cooking tolerance; it is difficult to overcook. 
Strip Filet :
     
     

 

Cutting Guide
Instructional Poster
Recipes
Fresh and Meal Photography

     
  • Offer in healthy 4 to 6 ounce portions.
  • Packed with lean protein and iron.
  • Easy to prepare, sensibly portioned and difficult to overcook.
  • Generates revenue with an impressive $2.00/lb. profit.
  • Grills to perfection in just minutes.  
Coulotte Steak :
     
     

 

Cutting Guide
Instructional Poster
Recipes
Fresh and Meal Photography

     
  • Great for the grill.
  • Cut from the Top Sirloin Cap.
  • Because the cap is removed during the fabrication of this cut, the opportunity to cut across the grain is gained, maximizing tenderness.
Strip Petite Roast :
   
     

 

Cutting Guide
Instructional Poster
Recipes
Fresh and Meal Photography

     
  • Lean, tender and quick to cook in about an hour.
  • Perfect to promote during the grilling season.
  • During cooking the top layer of fat helps infuse this roast with robust flavor during cooking.  
Ribeye Petite Roast :
     
     

 

Cutting Guide
Instructional Poster
Recipes
Fresh and Meal Photography

     
  • A great alternative to the traditional standing rib roast.
  • No long cooking times – customers can just oven roast and enjoy.
  • Great eye appeal and buy appeal during the holidays.
Top Sirloin Petite Roast :
     
     

 

Cutting Guide
Instructional Poster
Recipes
Fresh and Meal Photography

   
  • Customers can create their own healthy portion size.
  • Robust flavor.
  • Little preparation needed; just roast and serve.
   
Jet Net and Plastic Horn :  
 

To order Jet Net and Plastic Horn materials, contact JetNet at (800) 245-1036 or www.JetNetCorp.com

Items as pictured and used by NCBA for demos are:

  • JetNet Item # 2-18 PM
  • Plastic Stuffing Horn Item #EQ-HR96MMLH
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