Kansas City chefs showed great interest in one of the new beef value cuts from the chuck roll after a presentation last week by Kansas Beef Council (KBC) staff. The "Denver cut" was well-received by more than 150 members and guests attending the August meeting of the Greater Kansas City Chefs Association. One chef told KBC he definitely will put the cut on the menu, while numerous others were very impressed by the tenderness and flavor of the Denver cut.

The opportunity to feature the Denver cut before this influential audience can be traced back to May, when The Capital Grille Chef Ray Komiskey participated in a checkoff-funded chef’s tour organized by KBC. Komiskey remembered a beef value cuts demonstration during the tour and, when approached to prepare the entrée at the August chef’s meeting, called KBC Director of Marketing Sharla Huseman. He wanted to serve a more established value cut, but Huseman challenged him to give the Denver cut a try. Komiskey prepared the steaks with a porcini rub and balsamic vinegar. Huseman and KBC Executive Director Todd Johnson greeted guests at the buffet line, briefly explaining the value, tenderness and versatility of the cut. Feedback after the meal was extremely positive, according to Johnson.

Checkoff dollars funded discovery of the beef value cuts, including the flat iron steak, ranch cut steak, petite tender, Denver cut and several others. Merchandising these muscles as added value items positively contributes to carcass and cattle prices. Most of these muscles previously were sold as lower value roasts or ground into lesser-priced hamburger.