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And when demand is high, costs tend to go up. But Smart Cut Steaks will allow you to continue to serve a
variety of beef dishes for a variety of budgets. This new line of steaks is the result of the Beef Industry’s
extensive Muscle Profiling research. It revealed many individual muscles within the chuck and round that have
great taste and presentation. Smart Cut Steaks are less expensive than rib and loin steaks, yet are still cut
from some of the tenderest beef muscles. Best of all, your menu stays fresh along with your appeal. Controlling
costs and variety makes for smart decisions.
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Flat Iron Steak - Cut from the Top Blade, the second most tender beef muscle, the Flat Iron is a flavorful, well-marbled steak perfect for dinner menus.
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- Can be merchandised in 3 to 10 oz. portions
- Tender and juicy when menued as center-of-the-plate
- Slice for upscale fajitas, stir-fry dishes or salads
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Ranch Cut Steak - New tender cuts from the Shoulder Center Muscle, Ranch Cut Steaks are versatile – use as a breakfast steak, in a sandwich or on a dinner combo platter.
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- Use like a boneless, skinless chicken breast: sliced, diced or whole
- Can be shaped similar to a New York Strip
- No visible fat
- You get more for less
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Courtesy of the Kansas Beef Council, www.kansasbeef.org. For more information on Smart Cut Steaks, Click here or talk to your SYSCO Sales Associate today!
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